It reports that Savor claims to have worked out a way to eliminate the need for the animals while making its dairy-free alternative taste as good.
It reportedly uses a ‘thermochemical process that allows it to build fat molecules, creating chains of carbon dioxide, hydrogen and oxygen’.
The Guardian reports Kathleen Alexander, Savor’s chief executive, as saying: “We are currently pre-commercial and working through regulatory approval to be able to sell our butter. We are not expecting to be able to move forward with any kind of sales until at least 2025.
“So far, we had informal taste panels with tens of people. We expect to perform a more formal panel as part of our commercialisation and scale-up efforts.”
Savor has been trying to make dairy-free alternatives to ice-cream, cheese, and milk with its new process, and claims its products will have a significantly lower carbon footprint than animal-based ones.
The new ‘butter’ could be made with only a third of the carbon footprint of regular butter, according to The Guardian.