Everybody in the Pool E86: Savor and the science of building a better butter
Apr 24, 2025
Kathleen Alexander, Co-founder and CEO of Savor, is revolutionizing how we think about fats and oils in food. She shares her journey into creating a butter that meets the high standards of Michelin-star restaurants while addressing environmental concerns. The discussion dives into her innovative process, culinary partnerships, and the development of vegan chocolates, blending taste and sustainability. Kathleen also highlights the importance of consumer perception in food marketing and the need for accessible gourmet dining.
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Fats Are a Key Climate Solution
- Kathleen Alexander chose fats and oils as a climate solution due to their large environmental footprint and tractable molecular structure.
- Fats are simpler molecules to construct than proteins or sugars, making them a more feasible target for sustainable production.
Starting With Charismatic Butter
- Savor launched their first product as a high-performing butter, partnering with pastry chefs and chocolatiers.
- Butter is a "charismatic" fat with a high bar for quality, but it helps prove their technology's value to discerning users.
Taste Test Validates Savor Fat
- Molly Wood tried Savor's chocolates made with the company's butter replacement fat.
- She found them indistinguishable from traditional chocolates, highlighting the product's success in recreating fatty mouthfeel.