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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.

pezmaker ,
@pezmaker@sh.itjust.works avatar

Guarantee that A) it doesn’t taste just like real butter, and B) it’ll make you shit yourself and bring a return of the label “may cause anal leakage”.

Does that mean it’s not a potentially viable product? No, it doesn’t. But let’s not bullshit.

Fiivemacs ,

I get sick everytime I eat meat from Walmart. I fear bill gates butter will kill me.

disguy_ovahea OP ,

The problem with Olestra (the anal leakage oil alternative) is it’s a mixture of hexa-, hepta-, and octa-esters of sucrose with various long chain fatty acids. The resulting radial arrangement is too large and irregular to move through the intestinal wall and be absorbed into the bloodstream.

What Savor has supposedly created is chemically identical to the fatty acids in butter. It’s not made of new compounds, but made in a new way.

atro_city ,

What's up with people talking about shitting themselves?

Nasan ,

We’re in the presence of masters of the art of shitting one’s self

southsamurai ,
@southsamurai@sh.itjust.works avatar

There was a run of fat replacement back (iirc) in the late nineties. Olestra was one of the name brands.

It wouldn’t digest at all, and it also wouldn’t mix in happily with the rest of the body waste in the colon. Hence, anal leakage becoming a phrase you would see on food labels.

And you would, sometimes, have not only leakage, but diarrhea. Sometimes violent diarrhea.

Basically, the oil was slippery enough to escape the anus no matter how tight it was. And there was a lot of it, under pressure from other waste behind it.

atro_city ,

Thank you for that insight. Kind of hilarious they didn't figure that out during product testing.

mipadaitu ,

Interesting way to get fat alternatives, people are already used to eating fake butter regularly, so it probably wouldn’t take much to add this to our diet.

disguy_ovahea OP ,

It’s also closer to butter than butter alternatives. It’s not made to be more healthy, just more planet friendly.

sunzu ,

Fake food is going to be more healthy than the real deal?

Sure buddy

Omega_Man ,

They said it’s NOT made to be more healthy.

sunzu ,

It won't be, it's processed shite

Omega_Man ,

OKAY

fushuan ,

So is any meat, mayonnaise, even butter is processed. Ever went into a fast food chain? Most ingredients are processed to the bits.

You better not take any medicine, that super processed? And Coca cola or any energy drinks? Bleh, made in labs!

I guess you only eat whole grains collected by you, that must suck.

sunzu ,

Dam y'all really getting bent on shape over this lol

disguy_ovahea OP ,

I wrote it’s not made to be more healthy, because that’s the current marketing of butter alternatives. This isn’t claiming to be more healthy. The compounds are the same as the fatty acids in butter.

It’s simply a way to get butter while reducing carbon dioxide, rather than increasing it.

Cagi ,

This fallacy is called an appeal to nature.

sunzu ,

It is also a fact that butter is a staple food that has been used for thousands of years with a proven track record.

Cagi ,

This fallacy is called an appeal to tradition.

sunzu ,

Just because something is fallacy the way it was presented does not make it wrong if he facts check out :)

Cagi ,

Your facts don’t check out, that’s what makes you wrong. Fallacies are just the symptom.

sunzu ,

Is butter not the best product in its class? both from health ie nutrition value and taste perspective?

Cagi ,

Not anymore. This product matches butter on both counts and puts out much less pollution and takes up much less land than factory farming. I urge you to actually read the article, many of your points are addressed within.

sunzu ,

I trust you bro

MentalEdge , (edited )
@MentalEdge@sopuli.xyz avatar

“Bro”, butter is literally just a hydrocarbon. As in carbon atoms and hydrogen atoms.

Making it in the lab produces chemically identical molecules.

As in, literally the same thing. Like actually for real no difference. Including however bad or healthy it is to eat.

Any nuances in the real thing will be from impurities that would have to be added to the lab produced stuff, should you want to.

The real difference is how it is made, not in what it produces. Meaning the synthetic option can be produced without livestock, and potentially using much less energy and land.

sunzu ,

"Bro", butter is literally just a carbohydrate.

🤡🤡🤡

MentalEdge ,
@MentalEdge@sopuli.xyz avatar

If you want to be pedantic, straight out of the lab this stuff would be equivalent to “clarified butter”. Butter, from which all impurities have been removed.

Still butter tho.

sunzu ,
  1. that's ghee, i won't dispute that
  2. clarified butter is not a replace for butter as food, it is merely as "cooking fat". butter it self is very nutritious, clarifying it, you would lose a lot of it.

So headline is a bit of PR voodoo as i expected.

Big food companies has made a lot of afford to discredit butter and eggs since these foods are very good and cheap, aka processed food industry's main competition.

yeahiknow3 ,

*hydrocarbon, not carbohydrate (the latter contains oxygen). Otherwise spot on.

MentalEdge ,
@MentalEdge@sopuli.xyz avatar

Thanks.

glimse ,

Don’t trust them. Read the article, use your brain, and understand why your comments are wrong.

sunzu ,

Yes daddy

ripcord ,
@ripcord@lemmy.world avatar

What are you, 12?

sunzu ,

I am just going with ol realiable

y'all have fun testing another "product"

ripcord ,
@ripcord@lemmy.world avatar

This is called the fallacy of being a dope.

ragica ,
@ragica@lemmy.ml avatar

This may be a logical fallacy known as false equivalence, when one fact is stated or implied to be conflated with another not directly related fact.

fushuan ,

So was margarine before veganism was a widespread thing?

Deebster ,
@Deebster@programming.dev avatar

If it’s chemically identical, what does it matter if it’s come from dairy, this process, or a Star Trek replicator?

MonkderDritte ,

Fake medicine is going to be more healthy than the real (plant) deal? Sure buddy.

eatthecake ,

It’s not made to be more healthy, just more planet friendly.

uhmbah ,

Good or bad, it’s still processed food.

That’s my half-assed neutral statement. I choose not to eat processed foods. As long as there’s disclosure, I don’t care.

What people eat or don’t eat is their business.

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.

blackbrook ,

So this new carbon sequestering program is going to be kind of a good news / bad news thing. …

Xtallll ,
@Xtallll@lemmy.blahaj.zone avatar

There are ≈950 gigatons of excess CO2 in the atmosphere 27% of that by weight is carbon, the us population is 333milion, so if every American eats 770lbs of carbon sequestered butter we will solve climate change.

blackbrook ,

Of course the danger is that this is cancelled out by increased carbon emissions from a making a commensurate amount of toast.

ArmoredThirteen ,

Just got to start deep frying our steaks in this new butter and we’ll get there in no time

atro_city ,

My thought was "I doubt you can make fat only with hydrogen and carbon", but fats/lipids are literally hydrocarbons. Adding other elements changes the taste, so it isn't necessary to have mammals anywhere in the production chain.

Very interesting and probably not the first time this is/has been done. It seems quite obvious.

phdepressed ,

It’s quite obvious at a theoretical level but not easy in terms of figuring out the actual process. A lot of science like that.

Zorg ,
@Zorg@lemmy.blahaj.zone avatar

According to the savor team, it was quite easy for them:

“We start with a source of carbon, like carbon dioxide, and use a little bit of heat and hydrogen to form chains which are then blended with oxygen from air to make the fats & oils"

I want to guess they are glossing over a complicated enzyme they created, or other form of reagent.

phdepressed ,

Yeah, they’re definitely glossing over a lot of things. They don’t even mention the source of co2 or even a real timeline.

emergencyfood ,

That’s like saying you can build a nuclear bomb by smashing pieces of uranium together. Technically true, but it’s a lot more complicated than that.

ValenThyme ,

www.nature.com/articles/s41893-023-01241-2 article on how to do this

i learned the nazis made butter from coal!

Ephera ,

Something I wondered with this, is that butter/margarine/similar need an emulsifier. They consist of basically 80% fat + 20% water, which would not normally mix, but then you add an emulsifier and they do.

There’s lots of different emulsifiers. In butter, it’s apparently mostly casein. My margarine lists lecithin and glyceride.

And well, looks like glyceride consists out of lots of H, C and O, so I’m guessing that’s probably what they’re using in this process…

disguy_ovahea OP ,

Hopefully by producing a potentially profitable product, they’ll secure the funding to drive some carbon capture systems as well.

Tryptaminev ,

Adding other elements changes the taste,

This is not how chemistry works at all.

To start with, fatty acids also need Oxygen because of the COOH and OH group of the glycerin in fat. They are not hydrocarbons. You know what also is just made of Carbon, Oxygen and Hydrogen? Hundreds of thousands of molecules. All sugars and carbohydrates. If you allow for Nitrogen too, you could cover most molecules found in biological life.

None of this has any bearing on how difficult or complicated it is to synthesize these from more basic molecules like CO2 or H2.

cmbabul ,

If this were to take off France and the US South by themselves could eat us out of climate change in a matter of months

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.

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.

cyborganism ,

So they invented another kind of margarine.

Xtallll ,
@Xtallll@lemmy.blahaj.zone avatar

No, they invited another kind of cow.

01189998819991197253 ,
@01189998819991197253@infosec.pub avatar

Did the cow accept their invitation?

https://media.tenor.com/eD97JdPXgnUAAAAC/teambestb.gif

Mango ,

I’m not hungry.

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

01189998819991197253 ,
@01189998819991197253@infosec.pub avatar

https://infosec.pub/pictrs/image/54ad6181-2409-4754-82b9-0d9144166d02.jpeg

I_Fart_Glitter ,

Computer! Butter! Room temp!

https://lemmy.world/pictrs/image/2283b935-f3ec-48d9-abf9-73bbe5cff074.jpeg

Ephera ,

Fat and oil production from animal and plant-based sources are collectively responsible for about 3.5 billion tons of CO2

You cannot be serious that animal-based and plant-based are grouped in this figure. Plant-based is likely close to carbon-neutral, and only not net-negative, because of transport, cooling etc., which will also be necessary for this artificially created fat…

disguy_ovahea OP ,

Tilling, seeding, treating, and harvesting all require machinery and therefore increase carbon output in farming.

Tryptaminev ,

Plus the simple effects of land conversion. Plus the emissions from the feces.

CasualPenguin ,

Your comment existing has a carbon footprint, doesn’t mean it should be paired with the dairy industry’s

Ephera ,

Yeah. But since farm animals are often fed from farmed plants these days, animal-based tends to be worse by quite a solid factor. This article puts butter at 4x worse than margarine, for example: forkranger.com/…/is-margarine-a-sustainable-alter…

How plant-based compares to this new process still needs to be seen for sure. If it’s just a machine you can plug in at the store and everyone can get their butter like out of an ice cream machine, without transport and cooling chain, then it’s likely a lot better.
But at this point, I don’t expect the process to be much more efficient than what plants are doing, which means you’d still need a ton of energy and particularly also land area for it.

match ,
@match@pawb.social avatar

Well you see, animal sources are responsible for 3.7 billion tons and plant sources are responsible for -0.2 billion tons.

LowtierComputer ,

I thought that was funny.

hark ,
@hark@lemmy.world avatar

Is it as bad for your health as hydrogenated oils?

CoffeeJunkie ,

Even if it is – I’m interested in seeing how it performs. Feed some rats 3-5x the recommended amount, see what happens. Have some long term studies.

If it is the same as what we use, right now, for a lessened cost or environmental impact, that is still worth exploring.

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