Savor
Savor has transformed a concept of science fiction into reality: butter made from air. Apparently it has the same flavor.
Imagine spreading in your morning toast butter that didn’t come from a cow – or even a plant. Instead, it is manufactured from carbon dioxide, hydrogen and oxygen.
For centuries, butter has been a much appreciated kitchen product – scattered in toasts, melted in sauces and folded in pastry. But now, scientists have created something totally unexpected: butter made of carbon.
This is not science fiction; It is an innovation launched by, a California -based startup that aims to revolutionize the food industry.
The innovative product is a alternative to butter synthesized through a thermochemical process, which captures2 And it combines it with green hydrogen and oxygen, explains the.
The fats created are molecular those found in the traditional butter and, according to the bakeries that have already experienced the product, also Know the butter.
According to at least A bakery in California is already using This butter on your bread and croissants, Brian Wood, owner of Starter Bakery in Berkeley, California, has incorporated the product into its croissants. According to him, the texture is ideal and the resulting products are proving to be very popular.
Savor received financing from Bill Gates Microsoft’s founding billionaire, and has been working on creating alternatives without dairy products to ice cream, cheese and milk.
But butter looks like Already ready to reach the shelves.
The manufacturing process begins with Co -capture2 do ar and water hydrogen extraction. These elements are then subject to heat and high pressure, starting the chemical reactions that form Closes – Simple carbon chains.
These alkanes are subsequently oxidized to produce fatty acidswhich are the building blocks of fats and oils. By bringing these fatty acids together in triglycerides, Savor can Create fats with specific propertieslike those in traditional butter.
Why is this important
The carbon footprint of the butter, measured in kilograms of “co2 equivalent ”(co2e) per kilogram of butter, varies depending on factors such as fat content and packaging, but usually varies between 5.2 kg and 14.7 kg of CO2E per kg.
On the other hand, Savor states that its process issues less than 0.8 gr per kilogram, offering a drastic reduction in the environmental impact.
In addition, Savor’s method prevents the use of land and water Associated with agriculture, making it a promising solution to a more resistant food supply chain.
By eliminating the need for cows and harvests, this innovation can perform a significant role in combating climate change.
Already there is demand
For now, butter is available to selected partners, and plans are underway for a wider distribution. According to Savor, several restaurants and bakeries expressed interest In the product, including Michelin stars restaurants.
Savor’s butter was conceived for imitate the taste and the functionality of cow butter. This means that it can be used as a unique substitute in various culinary applications, including pastry and kitchen.
Chefs and consumers who proved the product say it is almost indistinguishable from traditional butterboth in taste and performance.
Despite the promise, Savor faces challenges to increase production and obtain regulatory approvals, since there are health considerations to consider.
Although Savor’s butter is chemically identical to butter traditional, they are needed long -term studies on health effects of the consumption of fats produced in the laboratory.
Transparency in production methods and ingredient supply will be vital to conquer consumer confidence.
But if successful, Savor’s approach can redefine our relationship with food, combining science and sustainability to satisfy the demands of a change world.
