Savor

✨ Today is the International Day of Awareness of Food Loss and Waste, and we’re reflecting on our incredible Harvesting Hope: Dinner for a Sustainable Future event with Rethink Food during NYC #ClimateWeek. 🌱🌍 Our modern food systems have given us so much, yet they also pose significant challenges. Current production and consumption patterns are not sustainable for people or planet and are increasingly vulnerable to effects of climate change like heat, drought, and increased spread of pests and diseases. Meanwhile, we waste around a third of the food that we produce. When it ends up in landfill, all the land, water, and other resources used to grow that food also go to waste. Additionally, as that wasted food decomposes, it produces methane, a potent greenhouse gas. This dinner presented a vision for a climate-resilient future of food by combining upcycled excess ingredients and ingredients made with groundbreaking technology, offering a (literal) taste of various strategies being developed to tackle the complex challenges facing our food systems. While there’s no silver bullet solution, the evening was a hopeful reminder of what we can achieve when we work together toward achieving common goals. 💚🍽️ Here’s to a future where every bite makes a difference! 🌱 Thank you Rethink Food for your collaboration on this event and to Algae Cooking Club Arctic® Apples Bored Cow  Calavo Growers  California Cultured Inc. Climax Foods Norfolk Healthy Produce Savor for sharing your products with us! #Sustainability #Climate #FoodInnovation #NotWasting #FLWDay #FoodWaste #FoodLoss #SDG12 #AgTech

Upfield Innovation Challenge: Meet Our Finalists! We're thrilled to announce the finalists of this year's exclusive Innovation Challenge. These innovative companies are poised to revolutionise the future of foods with their groundbreaking fats and oils solutions. Our Finalists! Melt&Marble: Utilizing synthetic biology and metabolic engineering to create proprietary yeast strains, resulting in more sustainable, functional, and delicious fats. Nourish Ingredients: Harnessing nature's most potent fat molecules through cutting-edge science to produce specialty fats via precision fermentation. Savor: Innovating with carbon sources like CO2, using heat and hydrogen to form chains, then blending with oxygen to create novel fats and oils. These finalists will pitch their innovations live on stage in London. Our Chief R&D Officer Miriam Ueberall, commented on the exceptional quality of entries: "We are very impressed with the large number of high-quality entries. We're confident that combining start-up ingenuity with Upfield's capabilities will create amazing impact on our portfolio." Join Us in London Be part of this exciting event! Register now to attend the Innovation Challenge in London on October 2-3: Register Here: https://bit.ly/3LawswA Don't miss this opportunity to witness the future of plant-based innovation unfold! #UpfieldInnovation #PlantBasedFuture #FoodTech

Startup Savor has developed a butter prototype made from CO2 + hydrogen that they say matches the taste & properties of dairy butter but requires drastically less land and water to produce. Read more 👉 https://bit.ly/3LFFr9a Savor leverages a thermochemical process that involves pulling CO2 from the air and hydrogen from water, then heating and oxidizing the two to create fats. The process uses less than a thousandth of the water for animal feed crops used to feed dairy cows releasing few greenhouse gas emissions, according to the company. Beyond butter, Savor aims to develop a variety of dairy products such as milk, ice cream, and cheese. Taste and price are current barriers to mainstream consumer adoption of plant-based proteins, but further public and private investment can help this emerging sector reach taste and price parity with conventional products and attract new consumers to the category.

Join our growing team at our newly purchased Savor manufacturing plant in Batavia, Illinois!