Article

Savor, a U.S.-based startup, has created a groundbreaking butter substitute using captured carbon dioxide. This innovative approach leverages biotechnology and chemical processes to produce sustainable food alternatives.

The method involves converting CO2 into triglycerides, replicating the properties of traditional butter while reducing environmental impacts. As the field of carbon dioxide-based food production grows, several companies are exploring similar methods, aiming to create nutrient-rich, consistent food products. However, challenges remain in scaling production and gaining consumer acceptance.