Savor, a US-based food technology startup, has commercially launched a new butter product that contains no animal or plant inputs. The product is made using a proprietary fermentation-based process that converts captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) into structured fats, without relying on conventional agriculture.
“The food sector urgently needs solutions to mitigate supply chain instability”
The butter alternative will initially be available through selected foodservice partners, including restaurants and bakeries such as SingleThread, ONE65, and Jane the Bakery. These venues were part of a quiet pilot rollout that has taken place over the past year, during which chefs and culinary professionals tested and evaluated the product in commercial kitchens.
The launch coincides with the company’s third anniversary and follows the opening of its first 25,000-square-foot pilot production site in Batavia, Illinois. The facility is equipped to begin producing fats at metric-ton scale. Additionally, Savor has received self-affirmed GRAS (Generally Recognized As Safe) status from the US Food and Drug Administration, clearing the way for legal commercial distribution in the United States.
The company reports that its core platform allows for the production of customizable fat and oil profiles, which has drawn attention from multinational consumer packaged goods firms. R&D teams from these companies are currently engaged in exploratory projects with Savor, evaluating the potential use of the technology for ingredient development.
“Savor is positioned to make a substantial impact on global sustainability efforts in the food industry. Our method of producing fats and oils offers differentiated scalability and versatility, allowing us to create rich, delicious ingredients while reaching price parity with conventional fats more rapidly,” explained Kathleen Alexander, CEO and co-founder.
Addressing industry production challenges
Savor’s fat production process operates independently of traditional agricultural inputs such as palm, soy, or dairy. This approach enables the company to produce fats with tailored fatty acid compositions, including those that mimic the structure and functionality of dairy fats. The technology is designed to address challenges such as supply chain volatility, greenhouse gas emissions, and land-use constraints.
“Our expanding pipeline of partners reflects a deep industry-wide status: the food sector urgently needs solutions to mitigate supply chain instability, which continues to impact revenues and margins across the board. This, while reducing emissions from raw materials and maintaining high ingredient quality and generally acceptable prices,” said Chiara Cecchini, vice president of commercialization. “
Strategic importance of alt fats
The startup’s development has been backed by investors, including Breakthrough Energy Ventures and Synthesis Capital, both of which noted the strategic importance of alternative fat technologies.
“The global demand for fats and oils continues to grow, and innovations like Savor’s proprietary fats offer a breakthrough opportunity for the industry and the planet,” stated Carmichael Roberts of Breakthrough Energy Ventures.
Costa Yiannoulis, managing partner at Synthesis Capital, added, “Savor’s approach unlocks both scalability and flexibility in producing animal-equivalent fats in a way that no other current solution is poised to.”
Savor continues to expand its R&D capabilities at its headquarters in San Jose, California, and is currently in negotiations with food manufacturers over joint development agreements for future applications beyond butter.
