What Savor does

Savor is a food technology company that develops and produces sustainable fats and oils through a proprietary thermochemical synthesis platform. Founded in 2022 and headquartered in San Jose, California, the company converts captured carbon dioxide (CO2) and methane into fatty acids and triglycerides—the chemical building blocks of all dietary fats—without requiring agricultural land, water, fertilizer, or animal inputs. The platform is carbon-source agnostic and can produce a wide range of fat types, including milkfat, cocoa butter, palm oil, lard, beef tallow, and vegetable oils, from a single technological base, with customizable melting profiles and engineered functional properties such as higher smoke points and broader melting curves than conventional alternatives. The technology has been peer-validated through the Nature Sustainability paper "Food without Agriculture" (Davis, Alexander, Moreno-Cruz et al., 2023), which assessed it as having unusually high technical readiness and impact potential.

The company operates a 25,000-square-foot pilot production facility called SavorWorks1 in Batavia, Illinois, where it currently produces approximately 100 kg per week of specialty fats at roughly 1% of nameplate capacity. Savor generates revenue through B2B ingredient supply agreements with enterprise food manufacturers, restaurant operators, and bakery partners—including Michelin-starred restaurants such as Atelier Crenn and bakery partner Starter Bakery—with pricing negotiated on a bespoke, volume-and-formulation basis. Strategic chef partnerships double as cultural ambassadors driving food system change. Savor has raised $33 million in Series A funding led by Synthesis Capital with participation from Bill Gates' Breakthrough Energy Ventures, and is currently raising Series B to fund construction of a 10,000-tonne commercial facility targeted for 2027, with a stated goal of reaching cost parity with commodity oils by 2029.

In February 2026, Savor launched a Personal Care & Beauty (PCB) division, extending the platform into cosmetics with four lipid-based ingredient platforms—Climate Conscious Triglycerides, Vegan Tallow, Mimetic, and a petrolatum alternative—sold through direct engagement with brands, formulators, and contract manufacturer Autumn Harp. The company claims up to 99.99% lower carbon emissions than conventional butter (under 0.8 g CO2/kg vs. 16.9 kg CO2/kg) and 90%+ reductions versus tropical oils in cosmetics applications. Consumer retail launch is not anticipated before 2029, and the company is concurrently pursuing FDA approval for its synthetic fat and INCI regulatory milestones for cosmetic ingredients.

Name

Savor

Legal name

Savor Foods Limited

Website

https://savor.it

Company type

Private

Founded year

2022

Operating status

Operating

Headcount range

11–50 employees

Short description

Savor is a food technology company producing sustainable fats and oils via proprietary thermochemical synthesis of captured CO2 and methane. The company supplies B2B ingredients—including milkfat, cocoa butter replacements, palm oil alternatives, and cosmetic lipids—to enterprise food manufacturers, restaurants, and personal care brands.

Ownership category

akta.pro rank

Product category

Synthetic Fats and Oils (Alternative Food & Cosmetic Ingredients)

NAICS

Fats and Oils Refining and Blending (311225), Starch and Vegetable Fats and Oils Manufacturing (31122)

SIC

Fats & Oils (2070), Dairy Products (2020)

akta.pro primary industry

Dairy & Non-Dairy Fat Systems (Creamer Fats, Whipping/Fill Fats) (AFAJALAH)

akta.pro secondary industries

Bakery & Confectionery Fats (CBR/CBS/CBE, Coating & Filling Fats) (AFAJALAG), Hydrogenated & Interesterified Fats (Shortenings, Margarine Bases) (AFAJALAF), Structured Lipids & Oleogels (Fat Replacers, Organogels) (AFAJALAJ)

Keywords

• Synthetic fats
• Carbon-derived oils
• Alternative dairy fats
• Sustainable food ingredients
• Thermochemical synthesis

Headquarters

HQ city

San Jose

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Technology or R&D, Infrastructure, Personnel, Operations, Marketing or Sales

Revenue model

1. Food Ingredient Sales to Manufacturers: Savor sells its fats and oils as ingredients to food manufacturing companies. Partners include confectionery and baking companies that transform Savor ingredients into croissants, cookies, whipping cream, coatings, spreads, fillings, bread, and chocolate treats. Revenue is generated through supply agreements with food manufacturers, with pricing based on volume and formulation specificity.
2. Food Service Ingredient Supply: Savor supplies its cooking fats as ingredients to restaurant partners and food service operators. The company partners with Michelin-starred chefs and bakeries (e.g., Atelier Crenn, Starter Bakery) who use Savor fats to create premium food products. Revenue comes from supply agreements with restaurant groups and culinary partners.
3. Cosmetics and Personal Care Ingredients: Savor's Personal Care & Beauty (PCB) division sells lipid-based ingredients to beauty and personal care brands. Products include Climate Conscious Triglycerides, Vegan Tallow, Mimetic, and petrolatum alternatives. The division is collaborating with contract manufacturer Autumn Harp and engaging brands, formulators, and distributors.
4. Bespoke Formulation Development: Savor develops customized fat formulations for enterprise clients with specialized needs. For example, if a client needs a cocoa butter substitute that is snappier than palm oil, Savor adjusts the fat formulation to fill that need. This represents a higher-value, consultative revenue stream with CPG partners.

Go-to-market motion4 records

Distribution channels4 records

Marketing channels7 records

Core offering

Savor produces chemically identical fats and oils (milkfat/butter, cocoa butter replacement, palm oil replacement, lard/beef tallow, liquid vegetable oils, plus cosmetic lipids) through a proprietary thermochemical synthesis platform that converts captured CO2 and hydrogen into fatty acids and triglycerides. The company sells these ingredients to enterprise food manufacturers, restaurant operators, and cosmetics brands as a sustainable, agriculture-free alternative to conventional fats.

Product overview

Savor is a food-tech company that produces sustainable fats and oils from captured carbon dioxide and hydrogen through a proprietary thermochemical process. The company's platform generates a portfolio of fat ingredients — including milk fat alternatives (butter), cocoa butter replacements, palm oil replacements, and lard/tallow — as well as a Personal Care & Beauty (PCB) division offering four lipid-based cosmetic ingredients: Climate Conscious Triglycerides, Vegan Tallow, Mimetic, and a Petrolatum Alternative. Savor operates as both an ingredient supplier to food manufacturers and a direct supplier to beauty formulators, with current production at a 25,000 sq ft pilot facility in Batavia, Illinois (SavorWorks1), targeting commercial scale by 2027–2029.

Differentiator

Problem solved

Functional benefit

Products and services

• Savor Butter (Milk Fat Alternative) A drop-in butter replacement produced via thermochemical synthesis from carbon dioxide and hydrogen. Contains 80–82% fat, replicates dairy butter's broad melting profile, and is allergen-free, non-GMO, with a neutral taste profile suitable for pastry lamination, sauces, and spreads. Targeted at food manufacturers, bakeries, and fine-dining restaurants.
• Milkfat Savor's flagship dairy fat alternative synthesized from carbon sources, formulated to match the performance of conventional milk fat in baked goods and confections. Serves as the base for Savor Butter and other dairy fat applications.
• Cocoa Butter Replacement A cocoa butter alternative produced from captured carbon, targeting confectionery manufacturers. Developed as a bespoke solution to address the 400%+ cocoa butter price spike and supply chain volatility in West Africa.
• Palm Oil Replacement A tropical oil alternative synthesized from carbon dioxide or methane, designed to serve food manufacturers seeking to reduce reliance on palm oil due to deforestation concerns and supply chain volatility.
• Lard and Beef Tallow Prototype replacements for animal-derived cooking fats, produced via Savor's carbon-based fat synthesis platform. The tallow product is also offered as a vegan alternative under the Personal Care & Beauty division.
• Climate Conscious Triglycerides

Quantifiable outcome

• Carbon footprint of less than 0.8 g CO2 per kg vs. 16.9 kg CO2 per kg for traditional butter — a 99.99% reduction
• +5 more outcomes

Named customers5 records

Segments4 records

Ideal customer profiles3 records

Technology focussed Yes

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature6 records

Partnerships

Six partnerships are on record, tiered minor and core.

• Fermilab / Batavia Industrial EcosystemminorOthersSavorWorks1 is located in Batavia, Illinois — 'The City of Energy' — which is home to the Fermi National Accelerator Laboratory. The location was chosen for its existing fats and oils processing infrastructure and the area's energy-related ecosystem. The facility was acquired as an existing processing plant and adapted for Savor's production needs.
• Starter BakerycoreStrategic or Co-development PartnerStarter Bakery is Savor's primary testing and development partner for its butter ingredient. Croissants made with Savor butter received positive taste test results and small-batch sales are planned. The bakery represents Savor's first commercial food service customer relationship and serves as a proof-of-concept for butter performance in real baking applications.
• Atelier Crenn (Chef Juan Contreras)coreStrategic or Co-development PartnerMichelin three-star Atelier Crenn in San Francisco, led by Chef Pâtissier Juan Contreras, partnered with Savor to develop and test the company's butter in pastry applications. After a year of iterative development, Savor butter enabled the restaurant to resurrect its signature brioche (previously removed when dairy was eliminated from the menu). The chef serves as a key ambassador and co-development partner.
• Anthony Yang (Chef)minorStrategic or Co-development PartnerSan Francisco chef who worked with Savor butter during the company's launch dinners, providing feedback on culinary performance including the butter's higher smoke point for frying applications and allergen-free properties.
• Autumn HarpcoreStrategic or Co-development PartnerContract manufacturer Autumn Harp is collaborating with Savor's Personal Care & Beauty division on formulations using Savor's carbon-derived lipid ingredients. This represents Savor's first commercial partnership in the cosmetics space, supporting the development and scaling of beauty product applications.
• Le PâtissierminorStrategic or Co-development PartnerFeatured culinary partner creating chocolate treats using Savor butter as an ingredient. Represents one of several chef and baker partnerships Savor uses to demonstrate ingredient performance and drive cultural adoption of sustainable fats.

Scale indicators13 records

Recent moves8 records

Expansion highlights6 records

Market position

Competitive moat6 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/savor-it
• Instagraminstagram.com/savor.foods

Revenue estimate

Valuation estimate

Number of profiles

Profiles6 records

Funding overview

Funding rounds4 records

Investors5 records

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Savor