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