Starting early next year, Israeli shoppers will find a new kind of milk on their shelves made entirely without cows. Food tech startup Remilk is launching its lab produced New Milk in partnership with Gad Dairies, offering two variants, regular and vanilla flavored. Both are free of lactose, cholesterol, antibiotics, and hormones but promise the same taste and texture as traditional dairy. A special Barista line for cafes and restaurants will follow soon after.
Remilk’s products, already approved by Israel’s health ministry, mark one of the world’s first large scale introductions of lab grown milk. The company is also planning to enter the US market. Unlike plant based milks like soy or almond, Remilk’s product contains real dairy proteins, casein and whey, produced through precision fermentation where microbes generate milk proteins without animal involvement.
This technology allows milk that looks, tastes, and functions like the real thing, suitable for frothing, making cheese, or ice cream while reducing the environmental impact of livestock farming. Nutritionally, lab grown milk mirrors conventional dairy and can be tailored for lactose free or lower fat versions.
Cost and regulation remain key hurdles. Producing milk proteins in bioreactors is expensive, and many countries are still deciding on labeling and safety standards. Consumer trust will take time as people adjust to the idea of milk made in a lab.
Israel is leading the global race in this field with startups like Remilk, Wilk, and Imagindairy pioneering cow free dairy innovations. The movement signals the beginning of what experts call the post cow era where milk comes not from animals but from science.
