Savor, Butter Made Without Agriculture
The company's proprietary technology has attracted consumer packaged goods companies with R&D teams working on ingredient innovation
Savor, a food company that creates pure, versatile and sustainable fats directly from carbon without the need for conventional agriculture, announced the commercial launch of its animal-and-plant-free butter – a product made from a platform that has captivated chefs and food manufacturers from coast-to-coast, according to the company. Select restaurants like Michelin-starred SingleThread and ONE65, and beloved bakeries like Jane the Bakery are set to be among Savor’s first customers this year.
This milestone, arriving on the third anniversary of Savor's founding, caps several years of intensive research and development, culinary innovation, production scale-up and regulatory assessments, coinciding with the company's recognition as one of Fast Company's Most Innovative Companies of 2025. The company celebrated these achievements this month with special dinners in San Francisco and New York City where esteemed guests were among the first in the world to taste Savor’s butter replacement.
Over the last year, Savor has been quietly collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond, who are eager to incorporate the company’s butter into their culinary creations. Renowned culinarians like SingleThread Owner-Chef Kyle Connaughton and Pastry Chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early evaluators. A short film showing how Contreras uses Savor’s butter to reimagine a classic brioche recipe is featured on the company’s new website, with others to follow.
Savor's proprietary technology has also attracted multinational consumer packaged goods companies, whose R&D teams are working on ingredient innovation projects that can leverage Savor's unique ability to create customizable fats and oils. The company is actively negotiating joint development agreements with some of these partners, who have been particularly impressed by the versatility and tunability of fatty acid profiles that Savor's platform can produce—capabilities that extend well beyond the company's initial dairy-fat mimicking formulation.
Recent milestones critical to the commercial launch include:
- The production of the world's first fats molecularly constructed from point-captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄)
- The achievement of self-affirmed GRAS (Generally Recognized As Safe) designation from theUS Food and Drug Administration, allowing legal sales in theUS market
- The expansion of R&D capabilities at Savor's San Jose headquarters
- The opening of Savor's first 25,000sq-ft pilot production facility in Batavia, Ill., which has the initial capacity to produce metric tons of fat starting this year
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