Nobody,
My darling,
Could call me
A fussy man -
BUT
I do like a little bit of butter to my bread!"
this post was submitted on 14 Jul 2024
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Isn’t that what it’s always been made of?
Germany managed to make butter out of coal during WWII.
Hydrocarbon chains? Yes. The success is that this process doesn’t involve cattle.
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.
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.
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The largest (farm) landowner in the US is backing a venture that does not require land?
Smart investors diversify. Food production is a necessary industry.
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.
“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?
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~I can't believe it's not~ BUTTER
Hey, I like margarine...
Give me Kerry Gold or give me death
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.
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.
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I mean cool, but if farts release CO2 after digestion breaks down fats and proteins, then it's not much of a carbon sink, is it? Not to mention the scale necessary to reverse climate change. We'd have to make billions of barrels of the stuff, then pump it deep underground for long term sequestration. It'll be so energy intensive we'll require nuclear fusion.
Dead serious, I say we do it.
Most of the CO2 savings comes from not raising cows, you’re correct that the carbon capture in the butter wouldn’t matter that much due to digestion, but it is likely not all the carbon will be released as CO2 again.
It's not intended to be a carbon sink. It's essentially intended to be a more carbon efficient way of producing margarine without having to grow e.g. palm oil and destroy forests. They thought, instead of making plants do the work of turning water and CO2 into fats, let's just do it in the lab.
The basic science could work, although it's usually tough to beat "put seeds into ground and wait" on pure cost. However the fact that they compare this to butter makes me sceptical. Given how wasteful growing a whole cow is just to make some milk fat, it's easy to look efficient compared to that. They would compare themselves to sustainably produced margarine if they were honest.
It's chemically identical to butter, so we wouldn't need milk cows.
During WW2, due to the food shortage, Germans did this using the carbon from coal... The process is old and known.
https://en.m.wikipedia.org/wiki/Margarine#Coal_butter
Let's see if the process can be made more efficient this time. Allegedly, the product was virtually indistinguishable from butter.
Allegedly, the product was virtually indistinguishable from butter.
Well it says
Margarine made from them was found to be nutritious and of agreeable taste
Doesn't sound indistinguishable to me.
It is just regular margarine, and for me, it is inedible. Tastes like vaseline.