Story of Savor: Creates Plant-Based Fats, Starting with Butter
Story of Savor:
Founding and Vision
Savor was founded in 2022 in San Jose, California by
Kathleen Alexander, Henrik Bennetsen, and Ian McKay. Kathleen Alexander serves
as co-founder and CEO, Henrik Bennetsen is also a CEO, and Ian McKay is the
Chief Scientific Officer (CSO). The company’s mission is to produce low-carbon
fats from CO2 and hydrogen, starting with a butter alternative.
Innovative Mission
Savor aims to create sustainable fats that replicate or
enhance the properties of animal and plant-based fats. Their goal is to provide
ingredients that are environmentally friendly, nutritious, and versatile for
the food industry, helping consumers adopt more sustainable eating habits.
Science Behind Savor
The company uses carbon dioxide, water, methane, and
hydrogen to synthesize fatty acids, the building blocks of dietary fats. This
thermochemical process allows Savor to produce fats without using animals or
plants, cutting greenhouse gas emissions significantly compared to conventional
agriculture.
Replicating Nature
Savor’s technology mimics the conditions deep within the
Earth, where hydrothermal vents created fatty acids over millions of years. By
applying heat, pressure, and gases in controlled environments, Savor creates
self-assembling molecules that form the fats we consume today.
Environmental Impact
Kathleen Alexander emphasizes that modern agriculture uses
about half of the planet’s habitable land for food production. Animal-based fat
production is particularly resource-intensive. Savor’s process bypasses plants
and animals, producing fats with far less land, water, and energy consumption.
Efficiency and Sustainability
Savor claims that its method reduces CO2 emissions per
calorie from over 1.5 g to less than 0.8 g. By directly converting carbon gases
into fatty acids, the company eliminates the lengthy supply chain of
conventional fat production, making the process highly efficient and
sustainable.
Product Development
Savor’s first commercial product is an animal- and
plant-free butter made from medium- and long-chain triglycerides (MLCT). The
butter contains water, less than 2% sea salt, sunflower lecithin, natural
flavor, and beta carotene for color. It is vegan-friendly and can be used as a
direct replacement for traditional butter.
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Versatility in Cooking
Savor butter performs like dairy butter in baking and
cooking applications. It can be used 1:1 in recipes, croissant making, and
other culinary processes. The product is chemically identical to conventional
fats, offering the same texture, flavor, and cooking functionality.
Taste and Functionality
Savor’s fats are designed to replicate the flavor and umami
properties of animal fats, while also allowing customization for specific food
applications. This means the fats can enhance plant-based meals or replace
traditional fats without compromising taste or quality.
Market Launch
On its three-year anniversary in 2025, Savor officially
launched its butter with special events in New York City and San Francisco.
Several California restaurants, including Michelin-starred eateries, are
introducing menu items featuring Savor butter throughout the year.
Leadership and Recognition
Kathleen Alexander, recognized in Inc. Magazine’s Female
Founders 500 in 2025, leads the company’s vision for sustainable food
production. With Henrik Bennetsen and Ian McKay, the leadership team combines
business strategy with scientific innovation to scale Savor’s technology.
Future Outlook
Savor plans to expand its product line and make low-carbon
fats widely accessible. By offering high-quality, sustainable fats, the company
aims to reduce the environmental footprint of food production while delivering
ingredients that meet consumer and industrial needs.
Timeline of Savor
- 2022
– Savor founded in San Jose, California by Kathleen Alexander, Henrik
Bennetsen, and Ian McKay.
- 2022
– Seed funding secured, with investors including Bill Gates, to develop
CO2- and hydrogen-based fats.
- 2023
– Initial research and product development, perfecting the butter
alternative.
- 2024
– Thermochemical process refined to produce fatty acids from gases
efficiently.
- 2025
– Company celebrates three-year anniversary and officially launches plant-
and animal-free butter.
- 2025
– California restaurants, including Michelin-starred venues, begin
offering menu items with Savor butter.
- 2025
and beyond – Expansion of product line, integration into diverse food
applications, and global scaling efforts.
