Wilk Has Developed Yogurt Made with Cell-Cultured Milk Fat
Michael Hemsworth — July 12, 2022 — Lifestyle
References: wilkismilk & foodbev
Dairy alternatives are arriving into the market in droves, but a new yogurt from Wilk makes use of cell-cultured milk fat as a way to mimic dairy products in a more authentic way.
The yogurt is made using cell-based technology, which consists of milk fat cultured from cells to retain the inherent macro and micronutrients of dairy. This could help to dramatically reduce the reliance on cow-sourced milk and offers a more sustainable option.
CEO Tomer Aizen spoke on the yogurt made with cell-cultured milk fat saying, "It has long been established that milk fat is integral to supporting human health and nutrition, aiding the absorption of key nutrients, such as vitamins D and E and calcium, into the blood while providing a rich source of antioxidant, anti-inflammatory and anti-carcinogenic properties. These core properties cannot be replicated through alternative technologies, making Wilk the first company in the world to develop a dairy product containing genuine, cell-cultured milk fat."
The yogurt is made using cell-based technology, which consists of milk fat cultured from cells to retain the inherent macro and micronutrients of dairy. This could help to dramatically reduce the reliance on cow-sourced milk and offers a more sustainable option.
CEO Tomer Aizen spoke on the yogurt made with cell-cultured milk fat saying, "It has long been established that milk fat is integral to supporting human health and nutrition, aiding the absorption of key nutrients, such as vitamins D and E and calcium, into the blood while providing a rich source of antioxidant, anti-inflammatory and anti-carcinogenic properties. These core properties cannot be replicated through alternative technologies, making Wilk the first company in the world to develop a dairy product containing genuine, cell-cultured milk fat."
Trend Themes
1. Cell-cultured Dairy Products - The creation of dairy products through cell-based technology creates opportunities for more sustainable and authentic dairy alternatives.
2. Alternative Nutrient Sources - The use of cell-cultured milk fat for yogurt offers opportunities to reduce reliance on cow-sourced milk and explore other sustainable nutrient sources.
3. Health-conscious Dairy Products - The focus on retaining inherent macro and micronutrients of dairy could lead to a trend of more health-conscious dairy products in the market.
Industry Implications
1. Dairy Industry - The dairy industry could explore the use of cell-based technology to create dairy alternatives with more sustainable and authentic ingredients.
2. Alternative Protein Industry - The use of cell-cultured milk fat could lead to new opportunities in the alternative protein industry to create dairy alternatives with similar taste and nutrient profiles to traditional dairy products.
3. Health and Wellness Industry - The focus on retaining inherent macro and micronutrients of dairy in cell-cultured products could lead to the development of more health-conscious options in the health and wellness industry.
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