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.