Hybrid yogurt uses cell-cultured milk fat for improved taste and nutrition

Cell-cultured dairy for performance and vitamin

Wilk develops applied sciences for producing cultured human breast and animal milk. Having launched operations in 2020, the corporate holds patents on laboratory manufacturing processes that replicate the milk-producing cells of people and different mammals to create bio-identical milk and milk elements in laboratory settings.

The yogurt product will include the ‘core element’ of fats cultured from cells. What advantages will the addition of cultured milk fats carry to the hybrid product?

The corporate says together with milk fats within the product formulation delivers dietary and purposeful good points, making certain that the completed product retains the ‘inherent dietary advantages solely present in actual milk fat’, together with the total complement of important macro and micronutrients.