Traditional animal agriculture and the production of tropical oils contribute significantly to environmental problems, including deforestation, greenhouse gas emissions, and animal welfare concerns. These conventional methods also often rely on harmful chemicals and unsustainable land use practices.

Savor produces animal-free fats by utilizing carbon dioxide and hydrogen to create fatty acid chains, which are then blended with oxygen to form versatile cooking fats. This technology offers a sustainable alternative to traditional animal and plant-based fats, maintaining the rich flavors and textures of conventional fats without the environmental impact. Savor's process eliminates the need for animals, farmland, fertilizers, hormones, or antibiotics, resulting in a more efficient, resilient, and less polluting method of fat production. The initial product is a butter alternative, with plans to expand into milk, ice cream, cheese, meat, and tropical oils.

Production of fats from carbon dioxide and hydrogen, eliminating the need for animal agriculture or tropical oil plantations.

Fats are created through a process of forming fatty acid chains and blending them with oxygen.

Butter alternative currently available, with future products including milk, ice cream, cheese, meat, and tropical oils.

Fats are designed to replicate the flavor and versatility of traditional fats.

Savor targets chefs and food manufacturers seeking sustainable and environmentally friendly fat alternatives for use in a variety of culinary applications.