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.
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.
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.
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.
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.
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.
They’re the same fatty acids found in butter. Margarine is hydrogenated oil.
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.
Sounds like margarine with more chances to shit myself
I see you didn’t read the article
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.
Hey, I like margarine…
Give me Kerry Gold or give me death
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?
Margarine is dangarous, it contain high amount of trans fat. Try to avoid it
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
Ok ok you don’t need this attitude. I wasn’t aware of the 2018 FDA ban on trans fat.
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
