Participating in Mondelēz International’s CoLab Tech 2024 accelerator program has been an incredibly rewarding experience as our teams worked together to envision a more sustainable future for snacking with our new molecularly constructed fats. Coming together with Mondelēz’s R&D and Open Innovation teams and other start-ups in our CoLab Tech cohort was the perfect finale to the eight-week program. Thanks to everyone who made this adventure possible, and we look forward to staying in touch as we all work toward more environmentally friendly food solutions! #SnackingMadeRight #foodinnovation #collaboration
Savor
Food and Beverage Manufacturing
San Jose, California 3,655 followers
Transformational technology to produce high-quality, healthy, and affordable food without negative climate impact
About us
Working on transformational technology to produce high-quality, healthy, and affordable fats and oils without negative climate impact
- Website
-
https://www.savor.it/
External link for Savor
- Industry
- Food and Beverage Manufacturing
- Company size
- 11-50 employees
- Headquarters
- San Jose, California
- Type
- Privately Held
Locations
-
Primary
Get directions
5941 Optical Ct
San Jose, California 95138, US
-
Get directions
San Francisco, CA, US
-
Get directions
Seattle, WA, US
-
Get directions
Santa Barbara, CA, US
Employees at Savor
Updates
-
We're back from an amazing Future Food-Tech London experience. Our VP of Commercialization Chiara Cecchini participated in an innovation challenge powered by Flora Food Group, one of the largest plant-based consumer packaged goods companies in the world. Then, our CEO Kathleen C. Alexander joined Senior Food Scientist Jordan Beiden-Charles for a cooking demo where attendees got to learn firsthand how we make animal-free butter from scratch with carbon-neutral fats (and taste it too)! Thanks to the #FutureFoodTech team for such a wonderful summit. See you next time!
-
-
Synthesis Capital's Future of Food Dinner at Climate Week NYC was a feast for the senses. Esteemed guests enjoyed a salted butter breadboard with carrots and radishes; savory black pepper shortbread with cured olive, thyme compound butter and brûléed figs; and a chocolate tart with butterscotch sauce, blackberry-orange curd and orange poached pears – all made with Savor’s delicious animal-free butter and prepared by our very own Jordan Beiden-Charles. It was a memorable evening and we are thrilled to have been part of it (images courtesy Synthesis Capital) #ClimateWeekNYC #Sustainability #ClimateAction
-
-
Thank you Triple Helix and Rethink Food for including us in this impactful and innovative Climate Week NYC dinner!
✨ Today is the International Day of Awareness of Food Loss and Waste, and we’re reflecting on our incredible Harvesting Hope: Dinner for a Sustainable Future event with Rethink Food during NYC #ClimateWeek. 🌱🌍 Our modern food systems have given us so much, yet they also pose significant challenges. Current production and consumption patterns are not sustainable for people or planet and are increasingly vulnerable to effects of climate change like heat, drought, and increased spread of pests and diseases. Meanwhile, we waste around a third of the food that we produce. When it ends up in landfill, all the land, water, and other resources used to grow that food also go to waste. Additionally, as that wasted food decomposes, it produces methane, a potent greenhouse gas. This dinner presented a vision for a climate-resilient future of food by combining upcycled excess ingredients and ingredients made with groundbreaking technology, offering a (literal) taste of various strategies being developed to tackle the complex challenges facing our food systems. While there’s no silver bullet solution, the evening was a hopeful reminder of what we can achieve when we work together toward achieving common goals. 💚🍽️ Here’s to a future where every bite makes a difference! 🌱 Thank you Rethink Food for your collaboration on this event and to Algae Cooking Club Arctic® Apples Bored Cow Calavo Growers California Cultured Inc. Climax Foods Norfolk Healthy Produce Savor for sharing your products with us! #Sustainability #Climate #FoodInnovation #NotWasting #FLWDay #FoodWaste #FoodLoss #SDG12 #AgTech
-
It has been a thrill to attend our very first Climate Week NYC! The past few days have been exhilarating for innovators, leaders and advocates dedicated to tackling climate change. As a startup founded with the mission to decarbonize the food system by making delicious and versatile fats in a new way, we’ve enjoyed engaging with industry experts and change-makers (and even giving an early taste of our first ingredient to a lucky few). Here’s to more inspiration, innovation and action! 🌱💡 #ClimateWeekNYC #Sustainability #ClimateAction
-
-
We’re off to London next month to participate in an innovation challenge powered by Upfield, one of the largest plant-based consumer packaged goods companies in the world! The pitch competition, which will take place at Future Food-Tech’s European flagship summit, invites a handful of startups to share their solutions with an audience of hundreds and executives from the global authority on spreads, and owner of iconic brands like Flora, Becel, Country Crock and Violife. We can’t wait to see you at Upfield’s session, “Next-Generation Fats & Oils: Closing the Quality, Taste & Performance Gap in Plant-Based Products.” #FutureFoodTech #InnovationChallenge
Upfield Innovation Challenge: Meet Our Finalists! We're thrilled to announce the finalists of this year's exclusive Innovation Challenge. These innovative companies are poised to revolutionise the future of foods with their groundbreaking fats and oils solutions. Our Finalists! Melt&Marble: Utilizing synthetic biology and metabolic engineering to create proprietary yeast strains, resulting in more sustainable, functional, and delicious fats. Nourish Ingredients: Harnessing nature's most potent fat molecules through cutting-edge science to produce specialty fats via precision fermentation. Savor: Innovating with carbon sources like CO2, using heat and hydrogen to form chains, then blending with oxygen to create novel fats and oils. These finalists will pitch their innovations live on stage in London. Our Chief R&D Officer Miriam Ueberall, commented on the exceptional quality of entries: "We are very impressed with the large number of high-quality entries. We're confident that combining start-up ingenuity with Upfield's capabilities will create amazing impact on our portfolio." Join Us in London Be part of this exciting event! Register now to attend the Innovation Challenge in London on October 2-3: Register Here: https://bit.ly/3LawswA Don't miss this opportunity to witness the future of plant-based innovation unfold! #UpfieldInnovation #PlantBasedFuture #FoodTech
-
-
Savor is excited to be selected for Mondelēz International’s CoLab Tech 2024 accelerator program. We’ll spend the next eight weeks working with the global food company’s R&D and Open Innovation teams, along with nine other start-ups, to put our carbon-neutral fats to work as we help build a more sustainable future for snacking. Read today’s announcement here: https://lnkd.in/ghznvxia #snackingmaderight #foodtech #collaboration Mondelēz International Kathleen C. Alexander Chiara Cecchini Trish Emhof Pierre Coeurdeuil Sydney Schreppler Evan Roberts
-
Thank you to The Good Food Institute for your support of our work, and the work of the many people and companies working toward a better, decarbonized food system. We are very grateful for the recent highlights of our technology and products in the press, and we look forward to other exciting announcements later this year!
Startup Savor has developed a butter prototype made from CO2 + hydrogen that they say matches the taste & properties of dairy butter but requires drastically less land and water to produce. Read more 👉 https://bit.ly/3LFFr9a Savor leverages a thermochemical process that involves pulling CO2 from the air and hydrogen from water, then heating and oxidizing the two to create fats. The process uses less than a thousandth of the water for animal feed crops used to feed dairy cows releasing few greenhouse gas emissions, according to the company. Beyond butter, Savor aims to develop a variety of dairy products such as milk, ice cream, and cheese. Taste and price are current barriers to mainstream consumer adoption of plant-based proteins, but further public and private investment can help this emerging sector reach taste and price parity with conventional products and attract new consumers to the category.
-
-
We're #hiring a new Operations Engineer in Batavia, Illinois. Apply today or share this post with your network.
-
A few weeks ago we had an incredible week at the Breakthrough Energy Ventures Summit in London. Thanks again to all the BEV teams for inviting us to speak and showcase our technology and vision for a delicious and sustainable food future. Thank you to so many great people, leaders and companies who attended, shared their progress and made the event impactful and unforgettable! One of many highlights from the event is that we had the chance to speak with Madeleine Cuff with New Scientist, who published this article about us yesterday---thank you Madeleine & New Scientist. Here's to a brighter, happy, tasty and decarbonized future. #BESummit2024
'Butter' made from CO2 could pave the way for food without farming
newscientist.com