Latest news with #Savor
Daily Record
03-06-2025
- Business
- Daily Record
The 79p Home Bargains item that makes a car smell like luxury scent worth over £100
Make your car smell like a luxury designer scent without the price-tag. Looking to get your car smelling like luxury for less? Then Home Bargains has an item worth purchasing - and it costs less than £1. The budget chain is known for offering a selection of perfume 'dupes', with its Designer Fragrances range taking on the likes of Thierry Mugler, Dior and Lancôme, all without the luxury price-tag. Available in an assortment of body mists, sprays and perfumes for as little as under £2 each, they have become a massive hit among beauty buffs who often take to TikTok to share their purchases. Now they are officially available to buy as a car air freshener, allowing drivers to fill their car with three luxury inspired scents for less - Xalien, Tu Es Belle and Savor. Costing just 79p each, these fresheners are said to last up to 28 days, providing a long-lasting scent that can be used to fill any space, not just vehicles, such as rooms in the home and office spaces. For those who are unaware of Home Bargains' fragrances, Savore is a "warm, oriental, zesty" scent that has earned a fanbase for being a 'dupe' of the beloved Dior Sauvage EDT that retails anywhere between £75 to over £100, depending on the bottle size. There's also the highly popular Xalien. Described as "feminine and floral", this particular Designer Fragrances scent from the retailer has become known for offering a scent very similar to Thierry Mugler's iconic Alien, worth anywhere between £69 and £127. The third and final scent in the new air freshener collection is Tu Es Belle, described as "delicate and demure", which is said to be almost identical to Lancôme's La Vie Est Belle that can also be priced anywhere between £69 and £127. Home Bargains recently sent its loyal fanbase wild for the new car fragrances in an Instagram post that was captioned: "Now your car can smell like your favourite Designer Fragrances, in store now!" Multiple followers were quick to voice their enthusiasm, as one responded: "I absolutely love these." Another fan added: "These smell divine." Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. Someone who couldn't wait to find them wrote: "I need these in my life." While bargain hunters were certainly keen to get their hands on the new air freshener range, there were a few on Facebook that were left disappointed at their longevity, as one wrote: "Nice smell BUT ONLY FOR 3 DAYS!!" It's not just luxury perfumes that the retailer has been known to offer a 'dupe' for, as it has also branched out into a selection of cosmetics, haircare and skincare that are said to mimic high end brands for less. Just recently, we reported on the budget retailer's latest OVAU haircare line that were being compared to the celebrity-backed brand OUAI on TikTok. The line boasts a shampoo, conditioner and a hair mask all priced at £1.49, while the major brand would set shoppers back £28 each. Home Bargains shoppers can check their local store for the new Designer Fragrances car air fresheners that cost 79p.
NDTV
27-04-2025
- Business
- NDTV
Startups Are Turning These Unconventional Ingredients Into Butter, Oil
The slabs of butter atop sourdough at a recent tasting were smooth, creamy, and greasy, as you'd expect. But at this event in New York, the appetizers' buttery feel came from a potent greenhouse gas, not fat from cow milk. Fatty acids - compounds of hydrogen, oxygen, and carbon atoms - are the building blocks of all the fats and oils in food. In nature, plants and animals produce them, but Savor, the California-based startup that organized the tasting, is replicating those molecules with methane captured from coal mining or natural gas drilling. The methane-butter-laced mushroom steaks and butter-braised cabbage also on offer make for a "really bizarre meal," Savor co-founder Ian McKay said - one that he says will be available at American restaurants and bakeries in the coming months. The company, which is backed by billionaire Bill Gates, is part of a growing slate of startups tapping everything from fungus to sawdust to make more environmentally friendly fats and oils. Traditional agricultural businesses are facing tougher scrutiny over their impact on the planet, with regulators rolling out new laws such as the European Union's ban on food items linked to deforestation. At the same time, some types of fat are becoming scarcer and more expensive as climate change decimates the crops used to make them. The cost of cocoa, for example, more than doubled last year from 2023 after erratic rainfall patterns and increased temperatures wreaked havoc on plantations in West Africa. Alternative fat startups say their products can fill that gap while cutting back carbon emissions. This is not the first time that tech companies have attempted to solve the environmental problems associated with industrial agriculture. Not long ago, makers of alternative proteins attracted billions of dollars from investors. So far, though, sales of plant-based "meat" are stalling. Beyond Meat Inc, one of the leading plant-based food companies, lost more than 90% of its market valuation over the past six years. But compared to their troubled alternative protein cousins, "alternative fats have a lot of room to succeed," says Priera Panescu Scott, a researcher with Good Food Institute, a nonprofit think tank. Fake meat products have partly struggled because of their taste and texture tend to fall flat. Since fat is the secret ingredient that gives meat and dairy products their unique flavor and mouthfeel, plant-based protein producers are willing to pay for alternatives, she says. Cargill, for example, has teamed up with Spanish startup Cubiq Foods, which makes an alternative fat made from vegetable oil and water that the global conglomerate plans to add to its plant-based burgers. A roasty aroma that comes from soil A biotech scientist by training, James Petrie set out to replicate the roasty aroma of pork, chicken and beef at Nourish Ingredients, which he co-founded. "Everyone says the flavor is in the fat, but what type of fat is it?" Petrie recalls asking. After pinpointing the right fatty compound in meat, he and his team found an analogue in a type of single-cell fungus that lives in soil. Engineers at the Canberra, Australia-based startup now grow the fungus in a bioreactor and process their harvest in controlled temperatures and pressure to modify its aroma and taste profile. The final product, according to Petrie, is a cream-colored powder that can be used as a food additive. Nourish Ingredients also produces a milk fat alternative from another microorganism. Petrie says his company's products cost around the same or less as the artificial flavors currently used in plant-based burgers and other alternative proteins. But before they hit the shelves, they need to be vetted by food safety watchdogs. The company is seeking regulatory approval in Australia, Singapore, the EU and the US, among other places, Petrie says. That process can take time. Governments around the world lack an established regulatory framework for alternative fats and oils. That, in turn, slows down products' journey to supermarkets and restaurants and adds to their cost, industry experts say. Finding a substitute for palm oil Several companies are focused on replacing palm oil, whose production often involves clearing vast swathes of forest to make way for plantations. In 2024, Indonesia cut down more than 77,000 acres of forest - the equivalent of about 90 Central Parks. Replacing palm oil with a synthetic alternative could reduce roughly as much carbon emissions as what South Africa releases in a year, according to a 2023 study published in Nature. New York-based C16 BioSciences converts yeasts into alternative palm oil through a fermentation technique not unlike what's used to brew beer. Aio, based in Tallinn, Estonia, is deploying a similar process to make the oil from forestry waste such as sawdust. Cofounder Nemailla Bonturi says Aio's sawdust-based palm oil alternative can serve as a drop-in solution to replace the real thing. By integrating the novel oil into everyday items such as soaps and body moisturizers, the startup aims to bring its products to consumers in Europe next year. But with conventional palm oil being sold at below $1 per kilogram on average last year, Scott of the Good Food Institute says "it is very hard to compete with." A serving of CO2 butter In addition to methane, Savor also uses carbon dioxide captured from factories to make synthetic butter. For now, anyone who wants to try its products has to do so at a tasting like the one held in New York. Single Thread, a three-Michelin-star restaurant in California that tested the butter with vegan and lactose-intolerant customers, will have it on its menu soon. Kyle Connaughton, the restaurant's chef, has conducted numerous blind tests of the novel ingredient. Whether it was used to saute vegetables, bake croissants or make hollandaise sauce, Savor's product rendered pretty much the same results in flavor and texture as conventional butter, he says. "In most ways, it really does mimic it." On some occasions, it even makes the cooking easier. While regular dairy butter tends to burn above the temperature of 175C (350F), Connaughton says he can cook with the synthetic butter in higher heat without worrying about the burning. Savor makes several metric tons of synthetic fats per year in its factory in Illinois, says Kathleen Alexander, the startup's cofounder. The company will launch a series B funding round this year and gradually increase its production to reach the factory's designed annual capacity of 1,000 metric tons, she adds. That's a big jump for Savor, but only a fraction of global butter production, which stood at more than 11 million metric tons last year. Even if that plan materializes, Savor's synthetic product will cost between 10% and 50% more than conventional milk fat, according to Alexander. While fine dining chefs can afford that premium, ordinary consumers probably cannot. But those high-end products are crucial stepping stones for the startup to scale up and eventually be able to compete against regular butter, said McKay as he watched his team hand out chocolate bonbons made with Savor's synthetic cocoa butter. "That's our big hope," he says.
Associated Press
20-03-2025
- Business
- Associated Press
Savor Launches Butter Made Without Agriculture, Showcasing the First of its Revolutionary Sustainable Fats
Savor, the pioneering food company that creates pure, versatile and sustainable fats directly from carbon without the need for conventional agriculture, today announced the commercial launch of its animal-and-plant-free butter – the first product made from a game-changing platform that has captivated chefs and food manufacturers from coast-to-coast. Select restaurants like Michelin-starred SingleThread and ONE65, and beloved bakeries like Jane the Bakery are set to be among Savor's first customers this year. This milestone, arriving on the third anniversary of Savor's founding, caps several years of intensive research and development, culinary innovation, production scale-up and regulatory assessments, coinciding with the company's recognition as one of Fast Company's Most Innovative Companies of 2025. The company celebrated these achievements this month with special dinners in San Francisco and New York City where esteemed guests were among the first in the world to taste Savor's butter replacement. 'Savor was founded to find the most sustainable way to feed humanity. Truly sustainable solutions can't just reduce our environmental footprint, they have to be affordable, approachable and craveable,' said Kathleen Alexander, co-founder and CEO of Savor, who was honored last week as one of Inc. Magazine's 2025 Female Founders 500. 'As the only technology with the potential to replace palm oil and other widely used fats with a very low-carbon equivalent within the next decade, Savor is positioned to make a substantial impact on global sustainability efforts in the food industry. Savor's method of producing fats and oils offers differentiated scalability and versatility, allowing us to create rich, delicious ingredients while reaching price parity with conventional fats more rapidly.' Over the last year, Savor has been quietly collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond, who are eager to incorporate the company's butter into their culinary creations. Renowned culinarians like SingleThread Owner-Chef Kyle Connaughton and Pastry Chefs Juan Contreras of Atelier Crenn and Clement Goyffon of ONE65 have been early evaluators. A short film showing how Contreras uses Savor's butter to reimagine a classic brioche recipe is featured on the company's new website, with others to follow. Savor's proprietary technology has also attracted multinational consumer packaged goods companies, whose R&D teams are working on ingredient innovation projects that can leverage Savor's unique ability to create customizable fats and oils. The company is actively negotiating joint development agreements with some of these partners, who have been particularly impressed by the versatility and tunability of fatty acid profiles that Savor's platform can produce—capabilities that extend well beyond the company's initial dairy-fat mimicking formulation. 'Our expanding pipeline of partners reflects a deep industry-wide status: the food sector urgently needs solutions to mitigate supply chain instability, which continues to impact revenues and margins across the board. This, while reducing emissions from raw materials and maintaining high ingredient quality and generally acceptable prices. It is such a complex challenge to solve and we intend to help our partners solve it,' said Chiara Cecchini, Vice President of Commercialization at Savor. Recent milestones critical to the commercial launch include: The production of the world's first fats molecularly constructed from point-captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) The achievement of self-affirmed GRAS (Generally Recognized As Safe) designation from the U.S. Food and Drug Administration, allowing legal sales in the U.S. market The expansion of R&D capabilities at Savor's San Jose headquarters The opening of Savor's first 25,000-square foot pilot production facility in Batavia, Illinois, which has the initial capacity to produce metric tons of fat starting this year 'Savor is redefining food production with a scalable solution that delivers great taste while enhancing stable, domestic supply chains,' said Carmichael Roberts, Breakthrough Energy Ventures. 'The global demand for fats and oils continues to grow, and innovations like Savor's proprietary fats offer a breakthrough opportunity for the industry and the planet. This milestone highlights their continued innovation and the strong market demand for their approach.' 'Following a decade of experience investing in the food tech space, it is clear that fats are a crucially important part of delivering incredible, animal-equivalent taste and texture to alternatives. Savor's approach unlocks both scalability and flexibility in producing animal-equivalent fats in a way that no other current solution is poised to. As a result, this makes them inseparable from the coming food system transformation,' said Costa Yiannoulis, co-founder and Managing Partner of Synthesis Capital. The commercial launch of Savor's butter and the additional milestones announced today represent just the first steps in the company's ambitious journey. Follow along on as well as on Instagram and LinkedIn to stay up to date on future developments. For PR images and videos, please visit the company's press kit. About Savor: Savor believes in a future where we can all enjoy the foods we love without consuming our planet. Founded in 2022 and backed by leading investors like Breakthrough Energy Ventures and Synthesis Capital, the company's proprietary process follows nature's own blueprints to create pure, versatile and sustainable fats directly from carbon without the need for conventional plant and animal agriculture. Savor's teams in San Jose, California and Batavia, Illinois are obsessed with making top-quality ingredients that are scalable, infinitely customizable and deliver velvety, rich flavors that chefs, food manufacturers and consumers love. From butter to palm oil, Savor crafts delicious fats without depleting the Earth's resources. For more information, visit
