Savor, an innovative food company at the forefront of creating pure, versatile, and sustainable fats directly from carbon, without the need for traditional agriculture, has officially launched its animal-and-plant-free butter – a groundbreaking product that has already garnered attention from top chefs and food manufacturers across the country. With select restaurants like the Michelin-starred SingleThread and ONE65, as well as beloved bakeries like Jane the Bakery, set to be among Savor’s first customers, the company is poised to make a significant impact in the culinary world.
This exciting milestone comes on the heels of Savor’s third anniversary, marking years of dedicated research and development, culinary innovation, production scale-up, and regulatory assessments. The company’s impressive progress has not gone unnoticed, as it was recently recognized as one of Fast Company’s Most Innovative Companies of 2025. To celebrate these achievements, Savor hosted special dinners in San Francisco and New York City, where esteemed guests were treated to a first taste of Savor’s butter replacement.
In the past year, Savor has been working closely with select restaurants and bakeries in the San Francisco Bay Area and beyond, collaborating with chefs eager to incorporate the company’s butter into their culinary creations. Renowned culinarians such as SingleThread Owner-Chef Kyle Connaughton and Pastry Chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early adopters of Savor’s innovative product. A short film showcasing Contreras using Savor’s butter to reimagine a classic brioche recipe is featured on the company’s new website, with more content to come.
Savor’s proprietary technology has also caught the attention of multinational consumer packaged goods companies, whose research and development teams are exploring ingredient innovation projects that can benefit from Savor’s unique ability to create customizable fats and oils. The company is currently in negotiations for joint development agreements with some of these partners, who have been impressed by the versatility and tunability of fatty acid profiles that Savor’s platform can produce – capabilities that extend far beyond the initial dairy-fat mimicking formulation.
Key milestones that have paved the way for Savor’s commercial launch include the production of the world’s first fats molecularly constructed from point-captured carbon dioxide (COâ‚‚), green hydrogen (GHâ‚‚), and methane (CHâ‚„), as well as the achievement of self-affirmed GRAS (Generally Recognized As Safe) designation from the US Food and Drug Administration, allowing legal sales in the US market. Additionally, Savor has expanded its research and development capabilities at its San Jose headquarters and opened a 25,000 sq-ft pilot production facility in Batavia, Ill., with the initial capacity to produce metric tons of fat starting this year.
As Savor continues to revolutionize the food industry with its sustainable and innovative approach to fat production, the company is poised to make a lasting impact on the culinary world. With a growing roster of top-tier clients and partners, Savor is well-positioned for success as it continues to push the boundaries of what is possible in the realm of food technology.
