Photo: Monserrat Soldú/Pexels
Savor, a California-based startup, has created butter from air by combining carbon dioxide, hydrogen, and oxygen through a high-tech thermochemical process. “We’re not talking margarine here,” said Brian Wood, owner of Starter Bakery in Berkeley, California, who’s using the product in his croissants. “The texture is just right, and people are loving it.” As well as a much lower carbon footprint, air butter skips agricultural middlemen - no grazing land, no deforestation, and no gallons of water needed for livestock. Long-term studies will be needed to evaluate the effects of lab-made fats over time. In the meantime, ingredient transparency and production integrity will be key to building trust.
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