The Israeli company shared that its new yogurt makes use of Wilk’s cell-culturing technology.

Netherlands-based Sophie's Bionutrients and New Zealand-based NewFish are collaborating.

The startup developed a fat ingredient that helps the texture of plant-based dairy products.

The Bel Group is accelerating its biomass fermentation by collaborating with the Delaware-based startup.

A concept product for Wilk in the yogurt's initial stage, the product will contain the nutritional benefits found in real milk fats.