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Savor & AAK to develop specialty fat-based ingredients
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Monday, 13 July, 2026, 13 : 00 PM [IST]
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California, USA
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Savor and AAK announced a two-year strategic collaboration agreement to jointly develop and commercialise solutions for dairy alternative and bakery applications. The agreement targets customers across the world with a focus on US and European markets.
The partnership combines two differentiated and complementary capabilities: Savor's proprietary carbon-to-fat conversion platform, which delivers a structurally new supply chain for sustainable specialty fats that will be domestically produced and decoupled from agriculture, and AAK's formulation expertise and commercial infrastructure in plant-based oils and fats. These new fats could require 1,000x less land use and up to 98% lower carbon emissions than their conventional counterparts.
Kathleen Alexander, co-founder and CEO of Savor, said, "AAK is a global leader in plant-based oils and fats, and they bring exactly the formulation expertise and commercial infrastructure we need to scale our impact. This collaboration accelerates our path to the large food manufacturers who are actively seeking supply chain resilience and ingredient innovation at scale."
Kim Olofsson, global head of R&D at AAK, said, "Savor's technology platform opens a new source of saturated fats, decoupled from agriculture and traditional supply chains, with a strong sustainability profile. In addition, these fats can be designed together with AAK's plant-based oils for a vast array of functionality and solutions."
The collaboration will focus on dairy alternatives and bakery, two very significant categories within the food industry. Both segments face growing demand for fats that deliver functional performance, such as texture and taste, at a time when the need for supply chain diversification has never been stronger. This new technology platform can be implemented anywhere in the world, with no need for fertile land, fertilisers or fresh water. In combination with plant-based oils, it enables more diverse and resilient supply chains. In the long-term, this will also bring more stable costs and pricing, reducing market volatility.
Chiara Cecchini, SVP of commercialisation at Savor, said, "Food and CPG manufacturers are under real pressure on two fronts simultaneously: supply chain stability and the need to reduce the environmental footprint of key ingredients. This collaboration puts a compelling answer to both in front of customers who need it most."
"The unique solutions that are unlocked by the AAK-Savor strategic collaboration address a market need across the food industry. Beyond supply chain resilience and sustainability, we will create applications with great taste and texture for our customers within two very important segments, and in this way, ticking all the boxes and improving the overall consumer experience," concluded Ronald van der Knaap, global head of dairy, early life nutrition and savoury at AAK.
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