Bill Gates-Backed Savor Debuts Cow-Free Butter from CO2, Aims for Grocery Shelves by 2027

Imagine butter so authentic it melts perfectly on warm bread, yet it’s crafted not from cows, but captured carbon dioxide. That’s the breakthrough from Savor, a pioneering food tech company backed by Bill Gates. Founded in 2022, Savor has unveiled a thermochemical process that transforms CO₂, hydrogen, and oxygen into edible fat molecules nearly identical to dairy butter. Pilot batches are already supplied to select restaurants and shops as of 2025, with mass-market availability targeted for 2027.

How Does Cow-Free Butter Advance Sustainable Food Systems?

Savor’s innovation tackles two critical challenges: climate change and agricultural strain. By synthesizing fats directly from gases, the company eliminates needs for livestock farming, palm oil plantations, and resource-intensive crop cultivation. Kathleen Alexander of Savor explained to CBS in 2025 that this method slashes greenhouse gas emissions by over 60% compared to traditional dairy. Bill Gates, an early investor who sampled the product, confirmed its realism in a 2024 blog post: “I couldn’t believe I wasn’t eating real butter.”

The environmental urgency is clear. Livestock farming contributes 14.5% of global emissions (FAO, 2023), while palm oil drives deforestation. Savor’s approach—developed in a 25,000-square-foot Illinois facility—could disrupt these industries without compromising taste or cooking performance.

The Breakthrough Science Powering Carbon-Based Fat

Savor’s method hinges on converting synthesized alkanes into triglycerides that mirror dairy butter’s molecular structure. This thermochemical process, refined since 2022, replicates the texture and melt-in-your-mouth quality consumers expect. Crucially, it avoids genetically modified organisms (GMOs) or fermentation, instead relying solely on gas inputs and controlled reactions.

Alexander emphasized scalability: “Making fat directly from carbon gases lets us bypass agriculture entirely.” With pilot production operational, Savor’s focus is cost reduction. Gates noted affordability remains key for mass adoption, urging faster price parity. If achieved, this technology could extend to oils and creams, further shrinking food’s carbon footprint.

Savor’s cow-free butter epitomizes food tech’s potential to reconcile indulgence with planetary health. By turning emissions into craveable staples, it offers a tangible path toward decarbonizing diets. As trials expand toward a 2027 launch, consumers await a future where every creamy bite fights climate change.

Must Know

Q: Is cow-free butter vegan?
A: Yes. Savor’s butter contains no animal products, relying solely on gases and chemical processes. It’s suitable for vegans and lactose-intolerant consumers.

Q: When can I buy Savor butter?
A: Limited batches are available to businesses in 2025. Retail sales are projected for 2027, pending cost reductions and regulatory approvals.

Q: Does it taste like real butter?
A: According to Bill Gates and early testers, the flavor and texture are nearly indistinguishable from dairy butter. It browns and melts identically in cooking.

Q: How does this reduce emissions?
A: Traditional dairy farming involves methane-producing cattle, land use, and feed logistics. Savor’s direct gas conversion avoids these, cutting emissions by 60% (Savor, 2025).

Q: Is it safe to eat?
A: Savor states its butter meets all FDA safety standards. The synthesis process uses food-grade inputs and is rigorously tested for contaminants.