A San Jose-based startup, Savor, is on a mission to revolutionize the dairy industry by engineering a butter substitute from carbon dioxide (CO2), heat, hydrogen, and oxygen. This pioneering process could reduce traditional dairy’s substantial carbon footprint and offer a palatable alternative for those looking to cut down on dairy consumption.
Dairy cows account for about 14.5% of global greenhouse gas emissions, leading many consumers and industries to explore sustainable alternatives. Consumption trends are veering towards eco-friendly options such as oats, almonds, and soy, which carry lower environmental footprints and potential health benefits.
Savor innovatively captures atmospheric CO2 and combines it with hydrogen from water to create a fatty substance akin to butter – essentially, “making” butter with CO2 instead of cows. This synthesized fat is then mixed with water, protein, and micronutrients to resemble dairy products.
Sustainability focus: Savor’s CO2-based dairy alternative
Through this process, Savor yields butter from air and water, sparing traditional livestock and, in doing so, reducing carbon footprints.
A widely recognized billionaire has endorsed this progressive method, emphasizing its environmental benefits such as zero greenhouse gas emissions, minimal use of water, and taste comparable to traditional butter. It positions itself as a potential weapon against climate change, serving as a sustainable alternative for the enlarging global population while mitigating strain on agricultural resources.
Many existing dairy substitutes carry their own environmental costs as they often require viable land and resources for the crops needed. Savor is making strides to provide a better solution, using a minimal-ingredient process that does not rely on plants, animals, or standard butter-production chemicals. Savor’s method focuses on taste, texture, and zero carbon footprint, demonstrating its commitment to sustainable practices.
With over $33 million in funding from entities such as Climate Capital and CPT Capital, Savor plans to release its first product—a butter substitute—within the next one to two years. The company is concurrently working on other substitutes, including milk, ice cream, cheese, meat, and tropical oils, intensifying its contribution to the mission of reducing environmental impacts.
