Bill Gates funded fake butter made out of fossil fuels has officially hit the market ...

and is being used in products right now

The company was able to use the GRAS loophole to start selling. They self-affirmed GRAS (Generally Recognized as Safe) status from the FDA

“A new butter is hitting the market that's not made from cow's milk but rather fossil fuels. The biotech company Savor uses a petrochemical process to pull gas from the air and turn it into an animal-free butter.

The process, called Fischer-Tropsch synthesis, turns carbon monoxide and hydrogen into hydrocarbons that will then be infused with oxygen to make fatty acids.

People have come up with alternative food, but what we're seeing is that it's hard to get more than a small market share, and those foods just don't taste the same. Savor made an advance in the chemistry. It's ultra-different in terms of the environmental footprint, but it's as good as those real animal fats.

It's a totally non-agricultural method for producing food. The fats that Savor makes are made by a thermochemical process. They are the only foods in the world so far that are made entirely without photosynthesis.

If you aren't already shocked, you'll definitely be surprised to learn that the Germans were attempting to do something very similar in 1939. AP News published an article close to a century ago about how German scientists were developing a way to turn coal into margarine using the exact same Fischer-Tropsch process.

While they never followed through with production because extracting the edible oil was inefficient, history may end up repeating itself with Savor Foods.”

As of today products featuring the “butter” became available, such as handcrafted vegan chocolates at select patisseries in San Francisco. Broader retail distribution is still scaling, with joint development agreements underway with CPG companies for wider food applications (e.g., replacing cocoa butter or lard)

Expansion Plans: Savor is building toward price parity with traditional dairy butter through a new pilot facility in Batavia, Illinois (producing several metric tons). More recipes and menu items are rolling out throughout 2025, with potential for full consumer market entry in 2026 as production ramps up