Air made butter with no dairy or farming!

Savor, the leader in the field of foods that produce pure, versatile and sustainable fats directly from carbon without the need for traditional agriculture, has announced the commercial launch of its first product: butter that is completely free of animal and vegetable products. This product is the first of a new platform that is making a radical change, and has sparked the interest of chefs and food manufacturers across the United States. Among the company’s first customers this year are selected restaurants such as SingleThread, a Michelin-starred restaurant, and ONE65, in addition to famous bakeries such as Jane the Bakery.

This achievement comes on the third anniversary of the company’s founding, after years of intensive research and development, culinary innovation, production scale-up, regulatory assessments, and coinciding with the company’s listing among the most innovative companies of 2025 according to Fast Company magazine. Savor celebrated these successes by organizing private dinners in both San Francisco and New York, where guests were among the first to taste Savor’s alternative butter.

Kathleen Alexander, co-founder and CEO of Savor, who was honored last week on Inc.’s 500 Leading Founders of 2025 list, said:

“Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions shouldn’t just reduce our environmental footprint, they should also be affordable, easy to use, and delicious. As the only technology capable of replacing palm oil and other widely used fats with low-carbon alternatives within the next decade, we are uniquely positioned to make a significant impact on sustainability efforts in the food industry. Our method of producing fats and oils allows a wide range of customization and scalability, allowing us to create rich and delicious ingredients while quickly reaching a cost similar to traditional fats.”

Over the past year, Savor has been quietly working with select restaurants and bakeries in the San Francisco Bay Area and beyond, seeking to use its butter in their recipes. Among the early testers were celebrity chefs such as Kyle Connaughton (owner and chef of SingleThread), pastry chefs Juan Contreras from Atelier Crenn, and Clement Goyffon from ONE65. The company’s new website features a short film showing how Contreras uses Savor butter to reimagine a classic brioche recipe, with more content on the way.

Savor’s proprietary technology has also attracted global food companies, with their R&D teams working on ingredient innovation projects that leverage Savor’s unique ability to produce customizable fats and oils. The company is actively negotiating co-development agreements with a number of these companies, which have been particularly impressed by the flexibility and fatty acid composition that Savor’s platform can produce — capabilities that far exceed formulations similar to animal products alone.

Chiara Cecchini, VP of Commercial Marketing at Savor, said:

“The growth of our partner network reflects a deep understanding across the entire sector: the food industry urgently needs solutions to mitigate supply chain disruptions, which affect revenues and profit margins. At the same time, we need to reduce emissions from raw materials, maintain ingredient quality, and at reasonable prices. It’s a complex challenge, and we strive to help our partners overcome it.”

Among the key milestones that paved the way for the commercial launch:

• Producing the world’s first fats molecularly synthesized from captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄)
• Obtaining GRAS (Generally Recognized as Safe) designation from the U.S. Food and Drug Administration, allowing the product to be legally sold in the U.S. market
• Expanding R&D capabilities at Savor’s headquarters in San Jose
• Opening the first pilot production facility of 25,000 square feet in Batavia, Illinois, with an initial capacity to produce tons of fats this year

Carmichael Roberts of Breakthrough Energy Ventures said:

“Savor is redefining food production through a scalable solution that delivers great taste and supports stable local supply chains. Global demand for fats and oils continues to rise, and innovations like Savor’s fats represent a revolutionary opportunity for the sector and the planet.”

Costa Yiannoulis, co-founder and managing partner of Synthesis Capital, added:

“After a decade of experience investing in food technology, it’s clear that fats are a crucial element in delivering similar taste and texture to animal products in plant-based alternatives. Savor’s approach provides scalability and flexibility in a way that no current technology can match, making it a key player in the future of the food system.”

About Savor

Savor believes in a future where we can enjoy the foods we love without depleting our planet’s resources. Founded in 2022, with support from major investors such as Breakthrough Energy Ventures and Synthesis Capital. Its proprietary process mimics nature to produce pure, versatile and sustainable fats directly from carbon, without the need for traditional plant or animal farming. Savor’s teams in San Jose, California and Batavia, Illinois, produce high-quality, customizable ingredients that deliver rich, smooth flavors loved by chefs, manufacturers and consumers. From butter to palm oil, Savor makes delicious fats without depleting the Earth’s resources.

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Source: perishablenews