A California-based startup called Savor has figured out a unique way to make a butter alternative that doesn’t involve livestock, plants, or even displacing land. Their butter is produced from synthetic fat made using carbon dioxide and hydrogen, and the best part is —- it tastes just like regular butter.
The biggest question which is barely alluded to in the article is cost. If it can’t compete with mass produced butter at cost and scale then it’ll just be another “alternative” which is good but not as big.
They also mention that they compared emissions and land use but give no aspect of what synthetic processes are used (I’d assume they at least have provisional patents on the “how to” already).
Take all the subsidies out of the dairy industry and see how competitively priced butter actually is.
As if dairy fat isn’t subsidised already.
And? Whether it’s fair or not that is their competition.
Could be subsidized as a “real” carbon offset. That could make it competitive with other butters. Assuming it’s actually legit.
Yeah, that’s always the thing with these technological solutions, you practically cannot compete with plants. They involve barely any work, nor machinery, for the output they deliver.
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Terroir is essential to any natural food product. The impurities are what make it good, not something which detracts from the whole.