Savor, a US-based company creating sustainable fats from carbon, has commercially launched its animal-and-plant-free butter, which does not rely on traditional agriculture.
The product has attracted interest from chefs and food manufacturers across the US.
Michelin-starred restaurants such as SingleThread and ONE65, along with Jane the Bakery, are among the first to use Savor’s new butter.
Over the past year, Savor has collaborated with select restaurants and bakeries, including those in the San Francisco Bay Area, to integrate its butter into various culinary creations.
Chefs including Kyle Connaughton of SingleThread and pastry chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early testers.
Savor co-founder and CEO Kathleen Alexander said: “Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions can’t just reduce our environmental footprint, they have to be affordable, approachable and craveable.
“As the only technology with the potential to replace palm oil and other widely used fats with a very low-carbon equivalent within the next decade, Savor is positioned to make a substantial impact on global sustainability efforts in the food industry.
“Savor’s 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.”
Savor’s technology has drawn the attention of multinational consumer goods companies, which are exploring ingredient innovation projects with Savor.
The company is in talks for joint development with partners impressed by the versatility of Savor’s platform, which can produce customisable fats and oils beyond dairy-fat alternatives.
Savor has produced fats from carbon dioxide, green hydrogen, and methane, achieving GRAS status from the US Food and Drug Administration (FDA).
The company expanded R&D at its San Jose headquarters and opened a 25,000 ft2 pilot production facility in Batavia, Illinois, which will produce metric tons of fat starting this year.
Savor commercialisation vice president Chiara Cecchini said: “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. It is such a complex challenge to solve and we intend to help our partners solve it.”
