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Bill Gates-backed startup makes ‘butter’ out of water and carbon dioxide

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.

Swedneck ,
@Swedneck@discuss.tchncs.de avatar

so what i don’t get is how any margarine could have the same flavour as butter without adding in some sort of protein and presumably a bit of sweetener, considering that butter is fat/milk protein/milk sugar (lactose)…

You can obviously get close enough (i mostly eat margarine), the non-fat content of butter is very small after all, but still surely you have to add those things to get that extra kick of flavour that butter has?

disguy_ovahea OP ,

This isn’t margarine. Margarine is made from hydrogenated vegetable oil. This process allegedly creates the same hydrocarbon chain fatty acids found in butter.

Swedneck ,
@Swedneck@discuss.tchncs.de avatar

what it’s made from is utterly and completely irrelevant, both margarine and butter are primarily just fat. My point is that i don’t see how you can replicate the precise flavour of butter with only fat.

Xeroxchasechase ,

Margarine is dangarous, it contain high amount of trans fat. Try to avoid it

Swedneck ,
@Swedneck@discuss.tchncs.de avatar

where on earth did you get that nonsense from? the swedish food safety agency explicitly says that modern margarine contains basically no trans fat at all, and the primary source of trans fat is diary products

Xeroxchasechase ,

Ok ok you don’t need this attitude. I wasn’t aware of the 2018 FDA ban on trans fat.

Swedneck ,
@Swedneck@discuss.tchncs.de avatar

i mean then maybe you shouldn’t make statements like that? just go look up the contents real quick before you hit post, and if it turns out it’s completely incorrect all you need to do is click cancel and go on with life

olafurp ,

Don’t want to be a hater but doesn’t this basically create fat without nutrients? It feels like this is reinventing margarine albeit in a cool way.

disguy_ovahea OP ,

They’re the same fatty acids found in butter. Margarine is hydrogenated oil.

olafurp ,

They’re from the same class yes, but is it also going to contain vitamins A, D, E and K2 or contain fatty acids like Conjugated Linoleic Acid or Butyric acid?

I’m trying to point out that factory produced fats will most likely lose out on the health benefits of butter as a source of fatty acids.

sunzu ,

They will "enrich it" like the do with bread and other highly processed product with non bio digestable supplements for propaganda purposes.

olafurp ,

The article mentions that they added vit A so it gets the yellow color and I’m pretty sure they’re not going to add CLA or other vitamins to be competitive with butter.

Meanwhile there’s a cheap food supplement that you can give cows that reduces methane burping by 90%.

Swedneck ,
@Swedneck@discuss.tchncs.de avatar

well fat is inherently a nutrient so, no.

viking ,
@viking@infosec.pub avatar

It’s a synthetic saturated fat, so basically a synthetic margarine. Butter is made from milk. So the headline should read “[…] makes ‘margarine’ out of water and CO2”, but everybody hates margarine, so I get why they chose butter instead.

laughterlaughter ,

Hey, I like margarine…

viking ,
@viking@infosec.pub avatar

Really? I don’t mind it as a substitute for baking, but for eating on bread or using it to fry something I don’t think it comes even close to the flavor you get from real butter.

laughterlaughter ,

Oh, butter is better, sure, but my preferences are not mutually exclusive.

For example, I like salads without dressing, though salads with dressing taste better. Does that mean that we must ditch all salads without dressing? I hope not.

FordBeeblebrox ,

Give me Kerry Gold or give me death

derpgon ,

I can’t believe it’s not BUTTER

capital ,

“I’ve tasted Savor’s products, and I couldn’t believe I wasn’t eating real butter. It tastes really good—like the real thing, because chemically it is.” Bill Gates recently wrote in his blog post.

If it’s chemically the same as butter, should we call it butter or something else?

Kolanaki ,
@Kolanaki@yiffit.net avatar

“I can’t believe it’s not chemically manufactured butter!”

skeezix ,

Processed butter food

Mr_Dr_Oink ,

Margerine is made from unsaturated fats, though. So it’s not the same. Is it?

phdepressed ,

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).

thisbenzingring ,

With Gates, you know it’s going to be priced to be competitive and disruptive to the market.

ganksy ,
@ganksy@lemmy.world avatar

Could be subsidized as a “real” carbon offset. That could make it competitive with other butters. Assuming it’s actually legit.

explore_broaden , (edited )

It wouldn’t offset much, given the upper price for direct air capture here www.iea.org/…/is-carbon-capture-too-expensive at a little under $350/ton, and assuming a pound of ‘butter’ comes entirely from CO2 (some will by hydrogen based on the article, but assuming that’s negligible) that means at most the credit should be 16¢ per pound, which is 3.4% of the average cost of a pound of butter ($4.69, fred.stlouisfed.org/series/APU0000FS1101). My cost of butter is below average and it’s still only a 4.5% subsidy.

Edit to add: if you count the CO2 production from obtaining the milk used for real butter against the cost as well (let’s assume the resources for this process and the process of making milk into butter are similar), it seems like producing a pound of butter is emits around 4 kg of CO2, which nets you another $1.4 on each package of butter (if you use the lower number for carbon capture this is a total of $0.6 including the pound of capture from above). This is actually pretty significant, so if there was a tax for greenhouse gas emissions to cover the cost of recapture it would help a product like this be more viable.

Deebster ,
@Deebster@programming.dev avatar

“The big challenge is to drive down the price so that products like Savor’s become affordable to the masses—either the same cost as animal fats or less. Savor has a good chance of success here, because the key steps of their fat-production process already work in other industries,” Gates said.

Sounds like it’s not currently price competitive but it might be in the future. I expect economies of scale would be helpful too.

Ephera ,

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.

ClockworkOtter ,

As if dairy fat isn’t subsidised already.

phdepressed ,

And? Whether it’s fair or not that is their competition.

SkunkWorkz ,

Take all the subsidies out of the dairy industry and see how competitively priced butter actually is.

Liz ,

Yo this would be great for some actual proper carbon sequestration. Make some butter from the air and pump it back down into the wells.

isolatedscotch ,

www.youtube.com/watch?v=nJslrTT-Yhc

Liz ,

So I have limitations with videos, but the argument that capturing carbon is costs more energy than it took to put into the air is valid as long as we’re still dumping carbon in the air. But, we have to stop putting carbon in the air and we have to start taking it out again.

isolatedscotch ,

completely agree with you, but until the whole world stops dumping it in the air (classic) carbon capture is worthless. I’m interested if this thing of making butter can be worth it, because you’re not just removing CO2, you are also making something that would have required farming a cow, which is much more resource intensive.

I guess we’ll need some studies done on the topic

echodot ,

It’s like a very limited Star Trek replicator. It can make anything you want as long as it’s butter.

TheReturnOfPEB ,

why do rich people want to replace any living being with a silicon version ?

Gates took billions to reinvent the cow. My guess is that Bill wants to own all that land and crops that cows eat because he is a fucking moronic hoarder.

disguy_ovahea OP ,

Cattle farming methane is a massive contributor to the greenhouse effect. This process would reduce methane output as well as consume carbon dioxide, another greenhouse gas. It would help us in our fight against climate change.

Buddahriffic ,

Well, if it’s all being sold for consumption, it would be net zero carbon change for the product itself plus whatever carbon it takes to drive production.

The main advantage is the reducing the reliance on beef.

Though I gotta wonder how much demand can go down before the price reduction makes producing the volume of beef no longer worth it and only profitable if it’s scaled down because until then, they’ll just lower prices to keep producing the same amount or more because you’re a failure if line doesn’t go up.

masquenox ,

why do rich people want to replace any living being with a silicon version ?

Because then they can patent it.

So it’s no surprise that Bill “Anti-Food-Security” Gates, the world’s most famous patent racketeering parasite, has his vile little fingers in this.

DragonTypeWyvern ,

Liberals fucking furiously downvoting in defense of the oligarch that personally ensured Covid vaccines would be monopolized.

Yewb ,

They were not there when he literally stifled innovation and ruined thousands of companies and lives…

Seems his pr people have done great work over the last 20 years.

Socsa ,

Children furiously wanting to believe the world is black and white.

DragonTypeWyvern ,

Yes, you are.

kaffiene ,

Cows are one of the worst things for the environment. Massive production of methane at the cost of more water and land than any other protein source. Getting rid of methane works be the quickest way to dent global warming given how much worse than carbon it is (in the near term )

veganpizza69 ,
@veganpizza69@lemmy.world avatar

Looks like saturated fat. Don’t eat it. Queue ketobro pseudoscience.

https://lemmy.world/pictrs/image/8345dcea-aa1c-4cc7-83ce-cc2138d0cbff.webp

Multivariable-adjusted hazard ratios of total and cardiometabolic mortality for 1-tablespoon/day increment in cooking oil/fat consumption. Forest plots show the multivariable HRs of total (a) and cardiometabolic (b) mortality associated with 1-tablespoon/day increment in butter, margarine, corn oil, canola oil, and olive oil consumption. HRs were adjusted for age, sex, BMI, race, education, marital status, household income, smoking, alcohol, vigorous physical activity, usual activity at work, perceived health condition, history of heart disease, stroke, diabetes, and cancer at baseline, Healthy Eating Index-2015, total energy intake, and consumption of remaining oils where appropriate (butter, margarine, lard, corn oil, canola oil, olive oil, and other vegetable oils). Horizontal lines represent 95% CIs

Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals bmcmedicine.biomedcentral.com/articles/…/1

MonkderDritte ,

There’s so much factors at play here, take the numbers with a grain of salt. Remember the thing with eggs and cholesterol?

yeahiknow3 , (edited )

The “thing” with cholesterol is that the science wasn’t actually wrong! Eating foods laced with cholesterol is indeed unhealthy, as the data showed, which is why everyone incorrectly assumed cholesterol was to blame, until it turned out that the real culprit was saturated fat, which is concentrated in animal products, which also lots of contain cholesterol.

But hey, all those pesky scientific details would require knowing biochemistry and that is just way too inconvenient for the troglodytes who treat food as a religion and are currently downvoting this comment.

veganpizza69 ,
@veganpizza69@lemmy.world avatar

I do remember, yes. Eggs are still bad, high cholesterol levels are still bad, eggs still raise cholesterol levels. TMAO is still bad. Eggs still raise TMAO.

Industry pseudoscience is exceedingly dangerous. What the egg industry studies (and their friends in cheese) do usually is to swap their object of desire with something else that raises cholesterol; or they use people who already have high cholesterol. Most people aren’t aware that there’s a cholesterol plateau which, if already achieved, hides dose effects.

take the numbers with a grain of salt.

oh, and salt is still bad.

Soggy ,

Salt is quite possibly the single most important nutrient we take in. Well, sodium is anyway. Is too much salt bad? Sure. That’s what “too much” means. Too much sun is also bad but a little is required for vitamin D production.

Being so reductive with your claims makes the rest of your argument less compelling.

veganpizza69 ,
@veganpizza69@lemmy.world avatar

Like I said, queue ketobro pseudoscience.

Soggy ,

Sodium-potassium pumps are pseudoscience, got it.

veganpizza69 ,
@veganpizza69@lemmy.world avatar

Humans didn’t exist before salt mining, got it.

Soggy ,

Fine, I’ll bite.

Salt mining is a human invention, though not at all a recent one. Seeking out natural salt deposits to directly consume is essential herbivore behavior because vegetation alone is an insufficient source of key minerals. Adding animal products, especially seafood, to a diet should be sufficient for minimum healthy intake of not just sodium but all trace minerals and vitamins but concentrated supplements are obviously also available and careful meal planning can get it done with just plant products. That is of course a truth for the modern, developed world and not at all indicative of our biological heritage.

The downsides of slight-to-moderate overindulgence of salt, mostly high blood pressure through water retention, can be offset by a more active lifestyle. (Sweat more, hydrate more, flush the excess out.)

And it’s cue. A queue is a waiting line.

veganpizza69 ,
@veganpizza69@lemmy.world avatar

I meant queue, not cue. It’s a pun. It means that ketobros usually have a list of bad arguments, like a playlist. I usually fill my bingo card in 1-2 comments.

though not at all a recent one

go on, how old is it?

The downsides of slight-to-moderate overindulgence of salt, mostly high blood pressure through water retention, can be offset by a more active lifestyle. (Sweat more, hydrate more, flush the excess out.)

The downsides are many more. The hypertension is just the tip of the iceberg. And “sweating it out while working” is a weak excuse, especially irrelevant today.

You’re trying to make it into some huge necessity at a dose you don’t even comprehend, you just assume that it has to be high. We already know that the very processed stuff is bad and it’s usually full of salt. That’s because salt is both a preservative and it makes food hyperpalatable, thus making it more marketable, more tasty, more desirable. That alone should tell you that salt isn’t naturally common. The brain turns up those excitement responses for stuff that is rare: salt, sugar, fat, all in high density. Our tongues are so sensitive to salt intake that we literally adjust our taste.

In terms of natural herbivores, I’ll have to remind you that salt licks don’t grow as formations in grasslands or forests.

Ketobros love to defend salt because salt is very important to them. It’s a preservative, and preserving meat is an old practice. Add salted cheese or butter for extra. And few carnivore/lion diet types eat unsalted raw meat, like… lions.

And then we have these people: www.scielo.br/j/abc/a/8yHr8tMsx5hB6s3sbQZRzKC/?la… (note: these people are being cleansed from the Amazon now by ranchers, feed growers and miners)

Stop trying to make it harder than it looks.

muhyb ,

I know an entire village who eat eggs scrambled in butter everyday and they still live ~80 years.

littlebluespark ,
@littlebluespark@lemmy.world avatar

Wait. So a “butter star” is possible?

LemmySoloHer ,
@LemmySoloHer@lemmy.world avatar

Once one is discovered, there will be a NASA mission to bake a gigantic loaf of bread and launch it at the butter star.

littlebluespark ,
@littlebluespark@lemmy.world avatar

And Musky’ll have a tantrum trying to race a croissant at it first.

rsuri ,

The problem with making carbon into butter is it will just be released once someone eats it and burns off the calories. BUT, I think you can make soap from just about any oil. So you could turn carbon from the air into fake butter, turn that fake butter into soap, and then store the soap in caves, solving any potential soap shortages for the next several millennia while also solving the climate crisis.

disguy_ovahea OP ,

Butter is already made from carbon. They’re creating the same hydrocarbon chains that are in the fatty acids that butter is comprised of, just without the cow.

Adalast ,

Also, for anyone who thinks that carbon bound up in fatty acid chains in butter is released back into the atmosphere through metabolism, I will direct your attention to the population US Midwest and Great Plains. These people have been proving that you can effectively sequester butter for many decades.

disguy_ovahea OP ,

To be honest, people probably cause more environmental damage from releasing methane after eating butter. Lol

Adalast ,

Luckily methane, while a potent greenhouse gas, breaks down in the atmosphere quickly. It does break down into CO2 and water, so the question quickly becomes: “are the farts of Midwesterners more potent than the amount of CO2 taken out of the atmosphere by making butter?”

My quick guess is luckily, no, they are not. Some amount of the butter will be stored in fatty tissues which will be sequestered 6 feet underground in a cement box eventually. Most will be shat in liquid or semi-solid form into a toilet to be processed by waste management. As long as they are responsible and compost it into nitrate rich fertilizer we should stay very comfortably ahead of the FBI (Fart to Butter Index).

disguy_ovahea OP ,

There’s nothing good about methane release. It’s 80 times more potent than carbon dioxide as a greenhouse gas. After ~12 years, it breaks down into CO2 and water, both of which continue to contribute to the problem, since water vapor has no easy way to return to Earth once in the upper atmosphere.

Human farts are not a concern, but cow farts are a huge contributor to climate change.

Adalast ,

I definitely understand that. My commentary is mostly satire based in fact. Hence the FBI at the end.

disguy_ovahea OP ,

I figured, but the first part concerned me. There are a lot of non-scientific comments on this post in a science community. I was being overly analytical. Sorry about that.

Adalast ,

No biggie. Even though it is satire, the analysis is sound. Given the amount of fatty acids that are stored in tissues in the body or expelled as “solid” waste, paired with the offset of dairy cows, so long as the waste is managed properly and not just left to aerobic decomposition, there should be able to be well in excess of 80x the volume if CO2 removed from the atmosphere as there is methane/CO2 released post-consumption. As long as whatever mega food conglomerate who starts making it uses atmospheric CO2 and doesn’t burn limestone to obtain concentrated quantities quickly.

disguy_ovahea OP ,

Absolutely. I’m hoping that by creating more products that capitalize on using carbon will encourage more VC investors in carbon capture projects.

amio ,

the best part is —- it tastes just like regular butter.

Yeah, never heard that one before. Weird how every non-whatever replacement foodstuff tastes just like the original... literally 0% of the time.

JayObey711 , (edited )

I don’t know about international food, but the German vegan meat companies like Rügenwalder Mühle and Like meat have made huge leaps last year. Mortadella, Fleischwurst, Schnitzel and Chicken Nuggets all taste almost identical to the original. Ground “meat” is close, but you have to chose the right kind for each recipe. More complex stuff is still really bad tho. I say all of this as a passionate vegan meat hater.

Muscar ,

Vegan butter has tasted very good, both with their own tastes but also others tasting just like “normal” butter for years now.

fushuan ,

I ate margarine since forever, way before veganism was a thing. It’s just a product that was cheaper than butter and it tasted good.

hperrin ,

Butter is one of the few that I legitimately can’t tell the difference between the real thing and the vegan alternatives (some of them).

Cheese is the opposite. Not only have a never had a vegan cheese that tasted like real cheese, I’ve never had a vegan cheese that tasted good.

RebekahWSD ,
@RebekahWSD@lemmy.world avatar

I want to try non dairy cheeses but they’re all so so bad it makes me sad. And super expensive for being bad!

match ,
@match@pawb.social avatar

I want that vegan blue cheese that won the competition and then got disqualified by dairy industry corruption

revisable677 ,

washingtonpost.com/…/vegan-cheese-good-food-award…

ResoluteCatnap ,

The problem is a lot of store bought vegan cheeses are ok at best. I think violife is probably the best i have been able i buy but it’s still not great.

But, making vegan cheese yourself otoh you can make some really good shit.

ClockworkOtter ,

Cathedral city has a delicious mature cheddar, but otherwise yes I tend to also avoid most vegan cheeses simply because they taste crap. Even if they taste okay, they lack the faintest bit of nutrition; dairy cheese at least has some protein and calcium, but vegan cheeses are usually just fat and salt with nothing of value.

CasualPenguin ,

Un-Brie-lievable is one of the only great vegan cheeses I’ve had (expensive as hell though)

Dozzi92 ,
@Dozzi92@lemmy.world avatar

We get this butter substitute (green lid, can’t remember the name, I’d make a terrible shill) and it is phenomenal and 100% replaced spread butter. Cooking, I still use the regular most of the time though.

GladiusB ,
@GladiusB@lemmy.world avatar

Same. I have dated a few vegans and it’s always the cheese that holds me back.

makuus ,

Ever since I’ve had to go dairy-free due to sudden lactose intolerance, I’ve had to learn the sad world of vegan cheese. And, the thing that I’ve learned is that almost all the makers have this obsession with coconut oil, the smallest amount of which I can taste—giving the cheese an “off” taste—and which gives me heartburn.

Kuma ,
@Kuma@lemmy.world avatar

You should be able to eat cheese that has been matured for 6 months or more for example cheddar, just make sure it actually is matured for that long, cheddar can be sold as 3 to 24 month. I am assuming it is 3 if nothing is specified, younger cheddar is sweeter so I wouldn’t be surprised if most cheddar in your store is that young like those hamburger slices. Everyone except me in the family has lactose intolerance and are very sensitive but can all eat 6+ months matured cheese. Which is great because that was the only kind of cheese we all liked anyways.

lactose sensitivity can be different from person to person so maybe you can eat a younger cheese. Cheese that had a low lactose from the start could be enough for you or just a few weeks maturing. 6 months is just something that has always worked for us without the need to know how much lactose there are.

makuus ,

Appreciate your taking the time to respond. Unfortunately, while I know all this, it doesn’t quite line up with my experience. I’ve seen the difference between an aged cheese like 3-year cheddar and American. But, there’s still a reaction to the cheddar, even if slight. (And, yes, I’ve had the allergy tests…)

So, I’ve found it safest to go with vegan cheese, particularly when the cheese I really want is American (or, at least Gruyère). Unfortunately, I never could get into breakfast sandwiches or burgers with cheddar—the stuff just breaks too easily.

Kuma ,
@Kuma@lemmy.world avatar

That is too bad :( I am also not a fan of the taste of vegan substitute. I love cheese so I really hoped the info could help you. American cheese does not follow the same strict regulations as European (very traditional) so that could be even more tricky. I really hope you will find a substitute that can at least taste good.

hperrin ,

They make pills that you can take that have the enzyme to digest lactose for you. If you eat one before dairy, you shouldn’t have any ill effects.

makuus ,

Appreciate your taking the time to respond. Unfortunately, I’ve got plenty of those, and they’re sadly not a silver bullet… 😞

obinice ,
@obinice@lemmy.world avatar

Have you tried good proper butter? Not that weird white stuff Americans make. Actual flavourful yellow Irish butter.

Margarine tastes okay and I use it all the time, but it’s a pale imitation of the real thing.

Asidonhopo ,

French butter like Prèsident is so good, better than Irish butter in my opinion.

AnUnusualRelic ,
@AnUnusualRelic@lemmy.world avatar

And that’s considered one of the fairly inferior choices.

Asidonhopo ,

Oh no doubt, I saw it in Walmart though so it was easy to try

fushuan ,

Yeah, being from the northern part of Spain I have tasted plenty French butters, I still prefer margarine. Taste is subjective so it’s better not to have prejudices about food since those prejudices might be from someone with different taste buds.

hperrin ,

Yeah, I have. If you put that and a good vegan butter substitute on toast back to back, I might be able to tell the difference, but if you put them in a dish, I definitely wouldn’t. Yeah, margarine isn’t very good. There are much better substitutes than margarine.

dream_weasel ,

Idk, every vegan butter I’ve ever had (4 different ones now) taste like the crappy diner butter that comes in a little paper boat with the thin paper film over the top. It’s fine I guess, but “butter” is overstating what is really just a barely spreadable, low taste spread.

LordCrom ,

Quote Randy Marsh from South Park, while tasting the impossible burger… “Wow this sucks. People actually eat this?”

_stranger_ ,

They’re not bad, on par or better than most frozen grocery store hamburger patties, and way better than the vast majority of fast food burger meat. No, they’re not better than a hand ground 80% lean sirloin patty, but they could easily replace what McDonald’s uses without their customers batting an eye.

Anticorp ,

I’m disappointed that Impossible Burger is the one available at most restaurants, because the Beyond Burger tastes way better imo.

fushuan ,

There are some decent replacements, I was amazed by the vegan foie from hello plan foods. Almost all the taste without the horrible feeling of guilt.

www.helloplantfoods.com/_foie-gras-plant-based/

For foie specifically, it’s worth to try to find alternatives due to the creation process of the original being so bad that it’s basically banned outside of Spain and France.

kaffiene ,

Yeah I’m a meat eater and I wouldn’t touch foie gras. Fucking horrible

rbesfe ,

Until we reach mass deployment of electrolyzers, all of this hydrogen will be coming from natural gas. Would be interesting to do a life cycle analysis and see what percentage of the CO2 emissions associated with producing the hydrogen end up incorporated into the product.

vxx ,

Finally, after years of research and experiments, the Savor team settled on a method that combines carbon dioxide from the air and hydrogen from water to make butter (synthetic fat) in the lab.

isolatedscotch ,

where do they get the electricity for it? I’m not saying it’s not feasible, but they better have a solar farm nearby

Stern ,
@Stern@lemmy.world avatar

Sounds like margarine with more chances to shit myself

sunzu , (edited )

Yeah we already been through this bull shit.

No, fuck u corpo daddy.

disguy_ovahea OP ,

Margarine is made of hydrogenated oil. This is chemically identical to the fatty acids in butter. It’s not an alternative for dietary purposes, it’s just a more planet friendly solution.

adarza ,

actual margarine is getting hard to find in stores around here, and when you do it’s priced almost as high as a non-sale price of real butter. margarine has 80% fat content and similar baking and cooking properties as butter.

what’s on store shelves is a cheapened, watered down product laced with extra chemicals and fillers, ranging from 25-40% oil and can’t even make a proper box of mac & cheese. some of them don’t even melt when put on toast, hot, right from the toaster.

vegantomato ,
@vegantomato@lemmy.world avatar

What about the trans fat byproduct from margarine production?

just_another_person ,

Carbo-LEO.

“You see, we take all that bad stuff we learned from Oleo pantshitting technology, and then we move it around. Now we have ‘Carbo-LEO’'.”

yeahiknow3 ,

Found the guy who failed high school chemistry.

imPastaSyndrome ,

I see you didn’t read the article

Hamartiogonic ,
@Hamartiogonic@sopuli.xyz avatar

Basic internet etiquette. Never read the article. Disagree with everyone. You are always right. Everyone else is always wrong etc.

southsamurai ,
@southsamurai@sh.itjust.works avatar

You are absolutely wrong.

whotookkarl ,
@whotookkarl@lemmy.world avatar

I think it’s closer to the coal butter synthesis but maybe they found a more efficient method using other carbon sources

en.m.wikipedia.org/wiki/Margarine#Coal_butter

en.m.wikipedia.org/wiki/Fischer–Tropsch_process

Rivalarrival ,

The process required at least 60 kilograms of coal per kilogram of synthetic butter.

catbum ,

https://lemmy.world/pictrs/image/f119ef97-7ad6-470a-90b1-02f14a2af25b.jpeg

FourThirteen ,

What on earth is that picture?

msgomez06 ,

Canadian brand (President’s Choice) that apparently has a “memories of” product line.

rodneylives ,

I love it when foodstuffs get put in scarequotes.

postmateDumbass ,

Lube based butter product sounds delicious.

FlyingSquid ,
@FlyingSquid@lemmy.world avatar

Nobody,

My darling,

Could call me

A fussy man -

BUT

I do like a little bit of butter to my bread!"

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