We’ve reached a point where companies are making butter without cows, milk, or even plants.
Instead, they’re using gases, industrial chemical reactions, and factory equipment to create fats designed to replace something humans have been eating for thousands of years.
California-based Savor, backed by a Bill Gates-founded investment fund, has already brought its lab-made butter into select American bakeries and food businesses.
The company didn’t need to get FDA approval before bringing its product to market. Instead, it used a legal process called self-affirmed GRAS, which allows companies to establish an ingredient’s safety through qualified experts without first submitting it for FDA review.
This raises a much bigger question about the future of our food supply.
How far are we willing to go to replace traditional foods with factory-made alternatives?
Butter used to mean cream, churned into fat.
Now, a product designed to replace it can begin with gases in an industrial reactor.
And as these new ingredients make their way into bakeries, restaurants, and packaged foods, consumers deserve to know exactly what they’re eating.
Instead, they’re using gases, industrial chemical reactions, and factory equipment to create fats designed to replace something humans have been eating for thousands of years.
California-based Savor, backed by a Bill Gates-founded investment fund, has already brought its lab-made butter into select American bakeries and food businesses.
The company didn’t need to get FDA approval before bringing its product to market. Instead, it used a legal process called self-affirmed GRAS, which allows companies to establish an ingredient’s safety through qualified experts without first submitting it for FDA review.
This raises a much bigger question about the future of our food supply.
How far are we willing to go to replace traditional foods with factory-made alternatives?
Butter used to mean cream, churned into fat.
Now, a product designed to replace it can begin with gases in an industrial reactor.
And as these new ingredients make their way into bakeries, restaurants, and packaged foods, consumers deserve to know exactly what they’re eating.
