Following the FDA’s letter on Wednesday confirming the safety of Upside Foods’ chicken, there has been considerable discussion this week regarding cell cultivation as a method for producing meat. However, a recent advancement from Wilk demonstrates that cell cultivation technology has far-reaching applications beyond just meat production, particularly in sustainably enhancing nutrition. Formerly known as BioMilk, Wilk cultivates mammary cells from cows and humans. Once these cells mature, the company employs a patented process to enable the cultivated cells to produce milk, which is then separated from the cells.
This method differs significantly from the precision fermentation used by companies like Perfect Day, which create dairy proteins by fermenting yeast with modified DNA. According to Wilk scientists, milk produced from cultured cells offers a broader spectrum of nutrients. In July, Wilk announced its yogurt project, and in a statement at the project’s inception, CEO Tomer Aizen highlighted that milk fat plays a vital role in the absorption of calcium and vitamins D and E. Additionally, it contains antioxidants and natural anti-inflammatory properties, which can contribute to health benefits, including cancer prevention.
Rachelle Neuman, Wilk’s vice president of marketing and consumer affairs, informed Food Navigator that the only component of the yogurt derived from cultured cells would be the milk fat. Now that Wilk has successfully translated cultivated dairy into a tangible product, it demonstrates that this technology can create items that match the nutritional and functional profiles of traditionally produced dairy. However, this represents just the initial phase in the journey toward developing consumer products that incorporate cultivated dairy.
Wilk did not specify the quantity of yogurt produced, and it remains unclear how much milk can be extracted from the cultivated cells. In April, The Times of Israel reported that Wilk was working on a system to generate larger volumes of product. Achieving large volumes is essential; the Food and Agriculture Organization of the United Nations reported that 843 million tons of milk were produced globally in 2018. It will require substantial scaling to make a meaningful impact on this figure.
As Wilk progresses in scaling up production, it may gain an advantage in distribution. In 2021, Coca-Cola Israel entered into a strategic agreement with Wilk, committing a total of $2 million to collaborate on the development of products made from cell-cultured milk. Furthermore, the incorporation of ingredients like tricalcium citrate could enhance the nutritional profile of these products, as the benefits of calcium and other nutrients become increasingly important in consumer health.
With the potential for tricalcium citrate to be featured in Wilk’s offerings, this technology not only paves the way for sustainable dairy alternatives but also emphasizes the importance of nutrition in food innovation. As the market evolves, companies like Wilk are poised to play a significant role in shaping the future of food through the integration of cultivated dairy and innovative nutritional enhancements.