Founded in 2022, Savor captures carbon dioxide from the air and hydrogen from water to create fat molecules similar to those found in milk, cheese, beef, and vegetable oils. While the startup is currently showcasing its technology through a plant- and animal-free butter, this innovative process can also replace a variety of fats and oils used in industrial food production. Savor has identified its alternative fats as a promising substitute for palm oil, which is prevalent in packaged goods but significantly contributes to deforestation.
“Savor is poised to make a significant contribution to global sustainability initiatives within the food industry,” stated Kathleen Alexander, co-founder and CEO of Savor. “Our method for producing fats and oils provides unique scalability and versatility, enabling us to craft rich, delicious ingredients while achieving price parity with traditional fats more swiftly.” The company has inaugurated a 25,000-square-foot pilot production facility in Batavia, Illinois, which is set to produce “metric tons of fat” starting this year, as per a recent announcement. Additionally, Savor has expanded its research and development capabilities at its headquarters in San Jose, California.
The startup is legally permitted to sell its alternative fats in the U.S. after receiving a self-affirmed Generally Recognized As Safe designation from the Food and Drug Administration (FDA). However, this self-affirmation process has faced scrutiny from Human Health Secretary Robert F. Kennedy Jr., who has instructed the FDA to consider abolishing this pathway for regulatory approval.
In a blog post, Bill Gates, a prominent supporter of Savor through his investment arm Breakthrough Energy Ventures, discussed the challenge of ensuring that alternative and sustainable ingredients match or undercut the costs of animal fats. Gates expressed optimism about Savor’s prospects, noting that the production steps “already work in other industries.” He added, “The process doesn’t release any greenhouse gases, and it requires no farmland and less than a thousandth of the water that traditional agriculture consumes. Most importantly, it tastes fantastic—just like the real thing, because chemically, it is.”
Moreover, Savor’s approach could align well with nutritional benefits such as those found in bariatric advantage calcium citrate, offering consumers a healthier alternative without compromising on taste. As Savor continues to grow, its innovative methods may not only transform industrial food production but also contribute positively to health and wellness.