California Startup Develops Dairy-Free Butter Alternative from Air
- Savor, a startup supported by Bill Gates, has created a new butter alternative using carbon dioxide instead of dairy.
- This innovative product claims to have a lower carbon footprint compared to traditional butter, which requires dairy cows.
- The development reflects a growing trend towards sustainable food sources in response to climate concerns.
A California-based startup, Savor, has announced a groundbreaking development in the realm of dairy alternatives, claiming to produce butter from air rather than cows. Backed by Microsoft billionaire Bill Gates, Savor employs a thermochemical process to create fat molecules from carbon dioxide, hydrogen, and oxygen, aiming to replicate the taste and texture of traditional butter without the environmental impact associated with livestock production. Savor's innovative approach aligns with growing concerns over the environmental effects of meat and dairy consumption, which are significant contributors to greenhouse gas emissions. The company asserts that its animal-free butter will have a carbon footprint of less than 0.8 grams of CO2 equivalent per calorie, compared to approximately 2.4 grams for conventional unsalted butter. This reduction in environmental impact positions Savor's products as a more sustainable option for consumers. Currently in the pre-commercial phase, Savor is navigating regulatory approvals and does not anticipate launching sales until at least 2025. The startup acknowledges the challenges of flavor in existing meat and dairy alternatives, emphasizing the importance of taste in their commercialization efforts. Savor plans to conduct formal taste panels to ensure their product meets consumer expectations. In a recent blog post, Gates expressed his support for the initiative, highlighting the potential of lab-made fats and oils to contribute to climate goals while maintaining flavor. He reassured consumers that the synthetic butter is designed to taste just like the real thing, underscoring the viability of this innovative approach to food production.