Californian startup Saver claims to have succeeded in making dairy-free butter that tastes just as good as traditional butter. Supported by the founder of Microsoft, Bill Gates, through experiments with alternative products without dairy ingredients such as ice cream, cheese and milk, Savor managed to create a new alternative to butter without animal origin. This product is made using a thermochemical process that enables the formation of fat molecules through the creation of chains of carbon dioxide, hydrogen and oxygen.
Sejvor stated that their products will have a significantly smaller carbon footprint compared to products of animal origin. Their “butter” has less than 0.8g of CO2 equivalent per kilogram, while real unsalted butter with 80% fat has a standard climate footprint of 16.9kg of CO2 equivalent per kilogram. This reduction of the carbon footprint is of great importance for reducing the emission of harmful gases and improving environmental sustainability.
Kathleen Alexander, CEO of Saver, pointed out that they are currently in the pre-commercial phase and are working on getting regulatory approvals to be able to sell their butter. They expect that they will not be able to start sales before 2025. So far, they’ve had informal tasting panels with dozens of people, and they plan to conduct a more formal panel as part of their commercialization and production ramp-up efforts. This step is crucial to confirm product quality and prepare for mass production and sales.
Izvor: Wikimedia Commons
What does Bill Gates say about Saver?
Bill Gates supported this initiative in an online blog post. On that occasion, he emphasized the potential of laboratory-produced fats and oils to significantly reduce the carbon footprint. He pointed out that by using proven technologies and processes, Sejvor helps to approach the goals for reducing climate change.
Gates added that the production process of Savor’s butter does not emit any greenhouse gases. At the same time, he added, it does not use agricultural land and consumes less than a thousandth of water compared to traditional agriculture. The most important thing, according to him, is that the product tastes great and is chemically the same as real butter.
This innovative approach to food production has the potential to change the way we produce and consume dairy products. With the reduction of the ecological footprint and a more sustainable way of production, Sejvor positions itself as a pioneer in the field of alternative dairy products. If they manage to get the necessary regulatory approvals and commercialize their product, they could significantly contribute to the fight against climate change and the reduction of harmful emissions.
This project is an example of how advanced technologies can be used to create more sustainable and environmentally friendly food products, while at the same time maintaining the quality and taste that consumers are used to.
Source: Hindustan Times
Source: boljazemlja.com
