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.
41:12
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- Innovative molecular construction techniques in fat production can significantly reduce the environmental footprint of traditional agricultural practices.
- Consumer acceptance of alternative fats hinges on transparency and addressing perceptions of what constitutes 'natural' food.
Deep dives
Transforming Fats and Oils Production
Innovative approaches to the production of fats and oils can significantly impact sustainability and climate change mitigation. The production of fats currently accounts for about 7-8% of global greenhouse gas emissions, primarily through agricultural practices. By focusing on molecular construction techniques, new technologies have emerged that simplify the creation of fats, potentially outperforming traditional methods based on animal and plant sources. This not only allows for a more sustainable production process but also reduces the environmental footprint tied to existing agricultural practices.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
