Cultivated and cultured: Hybrid yoghurt unveiled in Israel   

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In Israel, foodtech startup Wilk has developed the world’s first yoghurt using both cell-cultured and conventional milk fat.

The hybrid product has been validated by external laboratories to confirm it meets the necessary chemical and biological requirements. 

“This is a significant milestone, not just for Wilk, but for the Israeli FoodTech space and wider global industry,” says Tomer Aizen, CEO of Wilk, in a press statement. “It signifies a major breakthrough in demonstrating our ability to produce functional cell-cultured milk components that can be integrated into a wide array of dairy products and brings us closer to realizing our goal—to produce authentic dairy products in a sustainable and environmentally conscientious manner that will drive the industry forward.”

Milk fat has a significant influence on final dairy products, providing the distinctive flavors and textures unique to foods like yogurt.