REHOVOT, ISRAEL – The biotechnology company Wilk, which specializes in the production of cell-cultivated milk, plans to use cell-cultured milk fat to produce yogurt. A concept product is in production and will possess the nutritional benefits found in real milk fats, including the full complement of essential macro and micronutrients, according to the company.

Founded in 2020, Wilk has patents in laboratory production processes that replicate the milk-producing cells of humans — for infant formula — and other mammals to create milk and milk components. The yogurt will be an example of how the company’s technology may minimize the use of animals in future dairy production, the company said.

The project is expected to take six months, with the final step being the cell-cultured animal milk fat being incorporated into the yogurt. The company also aims to produce more cell-cultured fat and find optimal fat separation methods for use in other foods.

The company’s chief executive officer, Tomer Aizen, said 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.”

Mr. Aizen added: “We will continue investing our efforts and resources to develop cell-cultured milk and breast milk components that will help our partners produce healthier products in a more sustainable manner.”