Real fats. Real flavor. Real facilities.
From our 25,000- square foot fat production facility, we make real fats ready for menus out of carbon dioxide and methane as carbon sources. Based in Batavia, IL—“The City of Energy” and home to the famous physics laboratory Fermilab—SavorWorks1 produces bespoke and specialty fats for partners. In this small town of about 26,000 people nestled along the edge of the Fox River, we’ve been building out our capabilities to meet the growing demand for sustainably-made fats from scratch. Since our first run in 2024, we’ve scaled up our production significantly, and will be reaching 100 kg per week by the middle of 2025.
Renew, reuse, repurpose.
Acquired as an existing fats and oils processing facility, SavorWorks1 was already outfitted for a significant portion of creating our sustainable, high-quality fats. We brought in equipment to finish adapting the space for Savor’s fat construction, making it an end-to-end fat production facility. “Shopping used” and adapting an existing building was not only sustainable but efficient, too: with a few modifications, the facility was ready to scale up within a matter of a few months. The crucial ingredient to this quick turnaround: the incredible facility management and operations team who brought over 50 years of combined experience to bear in updating and commissioning the factory to produce fats.
Flexible ingredients and inputs.
Our facility currently turns methane- and carbon dioxide-derived inputs into a wide range of fats. While we currently focus on tropical oils like palm oil, milkfat, and cocoa butter, we’re equipped to support the production of many more fats and lipids, like lard, beef tallow, and liquid vegetable oils.
Our process is carbon-source agnostic, which means we can source carbon from various origins, allowing us to be flexible with inputs as well as outputs. Most commonly, our fats and oils originate from methane-and carbon dioxide-derived paraffins– both carbon dioxide and methane exist in abundance in our world, and they’re both rich sources of carbon that can be reconstructed into delicious, functional fats.
Today, we make 100% constructed fatty acids, but we’re working on variations of the same ingredients using hybrid fatty acid blends– made up of both constructed and plant-derived fatty acids.
Big plans for big impact.
We’re part of a broader movement for better resourcing and more resilient supply chains in our food system, and we know that the size of positive impact we can have is dependent on our scale of production. The backbone of our process is a technology that has already proven to be most effective when expanded, and our Michelin-starred chef partners are at the forefront of this delicious potential.
As we grow, we’re dedicated to increasing our joint development agreements and strategic partnerships, accelerating our entry into the consumer market with some of the biggest food companies in the world. We are currently designing our first commercial facility to support those partnerships, set to launch in 2027 and beyond. This is just the beginning of the transformational potential of feel good fats from scratch.
