We don't need no steenking butter and margarine

Carbon butter is a synthetic butter alternative developed by a California-based startup called Savor. Unlike traditional butter, it’s made without cows, plants, or oils, using a thermochemical process that combines carbon dioxide (CO2) from the air, hydrogen from water, and sometimes methane to create fat molecules. These fats are chemically similar to those in dairy butter, mixed with water, an emulsifier like lecithin, and natural flavors or colors (e.g., beta-carotene, rosemary oil) to mimic the taste, texture, and functionality of real butter. It’s backed by Bill Gates and aimed at reducing the environmental impact of food production.Key Points:Process: CO2 and hydrogen are heated and oxidized to form fatty acid chains, which are turned into triglycerides (the building blocks of fats). The result is a butter-like product that can be used in cooking, baking, or spreading.

Environmental Claims: It has a much lower carbon footprint (under 0.8g CO2e per calorie vs. 2.4g for dairy butter), uses minimal water, and requires no farmland, avoiding deforestation linked to palm oil or emissions from livestock.

Taste and Use: Early tests, including by Michelin-starred chefs, suggest it performs like dairy butter in baking (e.g., croissants) and cooking, with a taste indistinguishable from the real thing. Bill Gates reportedly said, “I couldn’t believe I wasn’t eating real butter.”

Health: It’s cholesterol- and lactose-free, potentially appealing for dietary needs, but lacks natural nutrients like vitamins A, D, or butyrate found in dairy butter. Critics raise concerns about long-term health impacts due to its synthetic nature, comparing it to margarine’s historical issues with trans fats.

Availability: Currently used in restaurants and bakeries, with consumer sales (starting with chocolates) planned for 2025 and wider retail by 2027.

Controversy: Some X users call it “unnatural” or a “spreadable lie,” expressing distrust over lab-made food and Gates’ involvement, fearing it could harm farmers or have unknown health risks.

Why the Buzz? It’s a novel approach to sustainable food, promising to cut emissions and land use, but it’s divisive due to its lab-grown origins and potential to disrupt traditional agriculture. If you’re skeptical, it’s worth noting the process is still new, and long-term health data is lacking, so sticking to real butter might feel safer until more research emerges. If you’re curious, it could be a game-changer for eco-conscious eating if it lives up to the hype.