‘Revolutionary’ butter made from carbon instead of agriculture launches in the US
Food company Savor says its animal-and-plant-free butter has the potential to replace palm oil and other widely used fats within the next decade.
Savor's animal-and-plant-free butter made from carbon. Credit: Savor
A pioneering food company has announced the launch of what it calls a “revolutionary” new kind of butter: one that’s made from carbon and without the need for animal agriculture.
The animal-and-plant-free butter is the first product made by California-based company Savor, which was developed over several years of “intensive” research and development involving work on scaling-up production and passing regulatory assessments.
Now, Savor’s butter made from carbon is set to launch in the US at select restaurants including Michelin-starred eateries SingleThread and ONE65, and bakeries like Jane the Bakery.
The butter is made using Savor’s proprietary technology, which is able to convert carbon dioxide, hydrogen, and oxygen into fat molecules. The revolutionary fermentation-based process allows Savor to create customizable fats and oils without the need for animal agriculture or even plants.
Savor's butter can be whisked into buttercream. Credit: Savor
"Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions can't just reduce our environmental footprint, they have to be affordable, approachable and craveable," said Kathleen Alexander, co-founder and CEO of Savor, who was included last week as one of Inc. Magazine's 2025 Female Founders 500.
Alexander says Savor’s technology has the potential to replace palm oil and other widely used fats with a very low-carbon equivalent within the next decade.
The company appears to be making positive progress towards this goal, with several key milestones met ahead of its commercial launch this year.
That includes achieving a self-affirmed GRAS (Generally Recognized As Safe) designation from the U.S. Food and Drug Administration, which allow legal sales in the U.S. market. And also the opening of its first pilot production facility, a 25,000-square foot building located in Illinois which will initially produce metric tons of fat starting this year.
Butter chocolate bon bons, made using Savor’s butter. Credit: Savor
The butter is said to have impressed with its taste and versatility of uses, with Savor showcasing the product in press images showing everything from whisked butter cream to butter chocolate bon bons. The commercial launch of the butter incidentally coincided with Savor being recognized as one of Fast Company’s Most Innovative Companies of 2025.
Early adopter Juan Contreras, Pastry Chef and co-founder of the three-Michelin-starred restaurant Atelier Crenn, recently reimagined a classic brioche recipe using Savor’s butter, highlighting the potential of how top chefs can incorporate the ingredient.
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