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The race is on to find more sustainable, functional, or healthy alternatives to animal and tropical fats (coconut, palm, cocoa). But does the next generation of \u201cdesigner fats\u201d fit the bill?<\/p>\n
While several startups in the novel fats space are coaxing microbes<\/a> or animal cells<\/a> to produce some of these more saturated fats, San Jose, Calif.-based Savor<\/a> is deploying a thermochemical approach which it claims is more scalable, whereby it takes a carbon source and a hydrogen source, heats them up and oxidizes them to create fatty acids.<\/p>\n AgFunderNews<\/em> caught up with VP commercialization Chiara Cecchini at the Future Food-Tech summit<\/a> in San Francisco as the company launched its first product from its pilot facility in Illinois: animal-and-plant-free butter.<\/p>\n