Savor

We’re thrilled to announce that our CEO Kathleen C. Alexander is part of Inc. Magazine’s 2025 #FemaleFounders500, a list of the most creative and inspiring female leaders in America. See the full list at https://lnkd.in/d_2CzDy #entrepreneurship #awards

So Good, The Magazine of Haute Patissere, a biannual publication for top pastry chefs, just gave its readers a sneak peek at our forthcoming launch. Read about it here: https://lnkd.in/gpB6mEXG. We can’t wait to share more details with you! #ComingSoon

“Agriculture has allowed us to thrive for thousands of years, but the cost of our food system is staggering… Savor envisions a world where commodity farming for delicious fats is no longer required,” our co-founder and CEO Kathleen C. Alexander tells The Plant Base. Read the full story here: https://lnkd.in/e2dP3YgN #foodinnovation #sustainability #climatesolutions

It was a privilege to participate in last month's Sustainable Foods Summit in San Francisco! At Savor, we’re always working to share and sharpen our vision for a sustainable, resilient, equitable and delicious food system. Our team left the conference inspired and energized by conversations with a diverse group of fellow leaders and change-makers working toward the same goal. In the face of a rapidly changing climate, building a food system that can withstand droughts, extreme weather and disease is more crucial than ever, and our CEO Kathleen C. Alexander had an opportunity to speak about that onstage with an engaging panel of sustainability leaders. Savor’s transformational fats and oils can play a critical role in a rich future of food. Let’s nourish ourselves without consuming the planet! #foodinnovation #sustainability #thoughtleadership

We're thrilled that our co-founder and CEO Kathleen C. Alexander is speaking at the Sustainable Foods Summit this week about future-proofing ingredient supply chains. Attendees will learn how Savor's innovative process will allow our customers to tap into a stable supply of ingredients in a food system that is increasingly vulnerable to disruptions. For more details, visit: https://lnkd.in/ddKJg94 #foodindustry #foodinnovation #sustainability #supplychain

A message to the Savor community from co-founder and CEO Kathleen C. Alexander:?? ? As 2025 dawns, I find myself reflecting on the last year of incredible milestones and growth at Savor. Over the last 12 months, we produced the world’s first fats molecularly constructed from captured carbon dioxide and green hydrogen, signed our first culinary partnerships paving the way for innovative applications of our fats (more details on this to come), and achieved our first important regulatory milestone in the U.S. All of these achievements will help transform how the world thinks about sustainability in food production.?? ? 2024 was a year of hard-won process and technology improvements that ultimately enabled us to create a new set of delicious prototypes. Along the way, we expanded our intellectual property portfolio and rigorously validated the market to prepare for our first product’s debut this year. We invested in our future by expanding R&D capabilities at our San Jose, CA headquarters and commissioned our first production facility in Batavia, IL, which will produce metric tons of fat for the restaurant and CPG industries, starting this year.? ? It is perhaps cliché, but also deeply true, that none of this would have been possible without our amazing team. Their talent, creativity, dedication, and kindness are a daily inspiration for me, and I’m grateful to work alongside such an incredible group of people who are all genuinely committed to being a force for good in this world. I’m equally thankful to our investors, advisors, partners and supporters who believe in our vision. Here’s to the year ahead—and to the people who make it all possible. We can’t wait to share what Savor has in store!??#startups #teamwork #newyear #foodtech #climatesolutions

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

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 br?léed 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!