Savor, an innovator in producing pure, multifunctional, and sustainable fats directly from carbon without relying on traditional farming, has entered into a two-year strategic partnership with AAK, a global leader in specialty oils and fats with over 150 years of expertise in plant-based ingredient solutions. The collaboration aims to jointly develop and commercialize advanced fat solutions for dairy alternatives and bakery products, primarily targeting customers in the United States and Europe before expanding globally.

The alliance brings together Savor's proprietary carbon-to-fat technology and AAK's extensive expertise in plant-based fat formulation, product development, and worldwide commercial network. By creating specialty fats independent of conventional agriculture, the partners seek to establish a more resilient supply chain. These innovative fats have the potential to reduce land use by up to 1,000 times and lower carbon emissions by as much as 98% compared with conventional fat production.

Kathleen Alexander, Co-founder and CEO of Savor, emphasized that AAK's leadership in plant-based oils and fats, together with its formulation capabilities and market reach, makes it an ideal partner for scaling the company's technology. She noted that the collaboration would accelerate access to major food manufacturers seeking sustainable ingredient innovations and stronger supply chain resilience.

Kim Olofsson, Global Head of Research and Development at AAK, highlighted that Savor's technology introduces an entirely new source of saturated fats that is independent of agriculture and conventional supply chains while offering significant sustainability benefits. He added that these novel fats can be combined with AAK's plant-based oils to create a broad range of customized functional solutions.

Focus on Dairy Alternatives and Bakery Products
The partnership will initially concentrate on the dairy alternatives and bakery sectors, both of which require high-performance fats capable of delivering desirable texture, flavor, and processing characteristics. As these industries face increasing pressure to diversify ingredient sourcing, Savor's technology offers a flexible production platform that can operate anywhere without fertile land, fertilizers, or freshwater resources. When integrated with plant-based oils, the technology has the potential to strengthen supply chain resilience while providing greater cost stability and reducing exposure to market fluctuations over time.

Chiara Cecchini, Senior Vice President of Commercialization at Savor, stated that food and consumer packaged goods manufacturers are simultaneously challenged by supply chain disruptions and the need to reduce the environmental impact of their ingredients. She described the collaboration as a practical solution that addresses both concerns for customers.

Ronald van der Knaap, Global Head of Dairy, Early Life Nutrition, and Savory at AAK, noted that the partnership responds to an important industry demand by combining sustainability and supply chain resilience with superior taste and texture. According to him, the collaboration will enable the development of innovative food applications that enhance overall consumer satisfaction in two key market segments.

GELITA is inviting food and beverage professionals attending the IFT FIRST Annual Event & Expo, taking place from July 12–15, 2026, to visit booth #3214 and explore how collagen-based ingredients can help brands address growing consumer demand for wellness-focused and protein-enriched products.

Centered around the theme, "Be Active! Rethink Protein. Elevate Active Nutrition with Collagen Peptides," GELITA will present a range of scientifically supported ingredient solutions designed to help manufacturers develop food and beverage products that combine nutritional benefits with appealing taste, texture, and functionality.

Consumers today are taking a more preventative and lifestyle-oriented approach to health, creating increased demand for products that promote active living, healthy aging, weight management, and overall wellness. Additionally, changing dietary behaviors associated with GLP-1 therapies are driving interest in nutrient-dense products that provide enhanced nutrition in smaller serving sizes. This shift presents manufacturers with the challenge of creating products that are both highly functional and enjoyable to consume.

"GELITA enables manufacturers to rethink the role of protein in product development," said Angie Rimel, Marketing Communications Manager – North America. "Our collagen peptides and gelatin solutions help brands create wellness-oriented foods and beverages that deliver meaningful functional benefits without compromising on taste, texture, or consumer experience."

Be Active! Rethink Protein.
From functional beverages and protein bars to gummies and better-for-you snacks, GELITA's collagen-based ingredients support manufacturers in developing products aligned with today's key consumer preferences:

Visitors to the GELITA booth will have the opportunity to learn how collagen peptides and gelatin can create new possibilities within the functional food and beverage sector while addressing the increasing demand for convenient, nutrient-rich products.

Elevating Active Nutrition with OPTIBAR
As consumer demand for convenient, protein-packed snacks continues to rise, product developers face persistent challenges related to texture, binding performance, and sensory quality. GELITA's OPTIBAR collagen protein solution helps manufacturers optimize protein formulations by enhancing protein content while improving texture, structure, and overall eating experience.

For applications such as cereal bars, granola bars, and high-protein snack bars, OPTIBAR addresses common formulation challenges, including stickiness, brittleness, and undesirable flavors, helping brands create active nutrition products that encourage repeat purchases.

Functional Collagen Peptides for Beverage Applications
Interest in active nutrition beverages continues to grow as consumers seek convenient solutions to support their wellness goals throughout the day. GELITA's Bioactive Collagen Peptides (BCP) provide beverage manufacturers with the flexibility to develop functional drinks that support beauty-from-within, mobility, and active lifestyles, while also offering clean-label advantages and formulation versatility.

Anne Jacobs, the global manager for regenerative agriculture at the U.S.-based food manufacturer Griffith Foods, explains that being positioned in the middle of the supply chain offers unique advantages for adopting regenerative agriculture practices. Griffith Foods produces a wide variety of ingredients, including seasoning mixes, sauces, dough blends, texture enhancers, and functional meat blends designed to improve flavor and appearance.

The company’s journey in food innovation dates back to the early 1900s when its founders recognized the growing importance of applying science to the food industry. Today, still under family ownership, Griffith Foods operates in 30 countries and collaborates with some of the world’s leading consumer packaged goods (CPG) companies and major meat processors.,