Innovative Food Production Techniques

Mm, that's great.

Agricultural emissions are one of the most difficult to get rid

of. People have come up with alternative food,

but what we're

seeing is that it's hard to get more than a small market share,

and those foods just don't taste the same.

Savor's made a advance in the chemistry.

It's ultra different in terms of the environmental footprint,

but it's as good as those real animal fats.

At Savor, we've been really excited to explore a new

technical

approach to making food that does not require vast

amounts of land or animal suffering, uh, it doesn't, you know,

produce greenhouse gases. It's a totally non-agricultural method

for producing food. The fats that Savor makes are made

by a thermochemical process. They are the only foods in the

world so far that are made entirely without photosynthesis.

Happy to have you here. We're gonna have a meal together.

Everything has been made with Savor fat, different kind of formulation of Savor

fat in it. Everything we're trying to showcase here

is that sustainable

food needs to be craveable as well in order to get to mass adoption and mass

market. We think that butter is very special,

and it fits very well our technology.

Because it's hard to replicate animal butter.

Uh, it has a very complex composition when it comes to fatty acid.

What do you think?

Mm, that's great. I wouldn't have been able to s-

tell you that wasn't butter.

Okay, that's great.

What shall we try next?

Next is burger and fries. So in this, we have a different

kind of formulation, so it's our Savor tallow formulation,

and then we have, uh,

fries, and then we have aioli.

That's quite good.

Here, we are looking for juiciness.

We're looking for what we think is so far missing in the alternatives we

find on the market. All of them are using plant oils, so, like,

the American

profile is different, the mouth feel is different, and so how do we get to

something juicy and drippy and craveable?

So now we have the end of this journey, which, uh, after burger, we're

just gonna get ice cream. And this is what we're looking for, something

which is

truly pleasurable and past beyond what we find very often on

the

market.

Try chocolate now.

And we've got strawberry here?

Yes.

It's got that rich feel.

So the dream here is that Savor itself will be, uh, coming out

with butter in the next year or two, and then for these other products,

uh, Savor will be a key ingredient to help

them achieve food that

is envi-