‘Butter’ Made from CO2 Could On Our Grocery Store Shelves in The Not Too Distant Future

The food industry may soon witness a groundbreaking innovation that has the potential to reshape our dietary habits and address pressing environmental concerns. Savor, a U.S.-based startup, has developed a butter product synthesized from carbon dioxide (CO2), offering a sustainable and scalable alternative to traditional animal-based fats. This innovation could hit grocery store shelves soon, revolutionizing the way we produce and consume food.

The Science Behind CO2-Based Butter

Savor’s butter is created using a process that involves capturing carbon from sources like coal, methane, or carbon dioxide. This carbon is then converted into syngas—a blend of carbon monoxide and hydrogen—via a process known as Fischer-Tropsch synthesis. From here, the syngas is transformed into long-chain hydrocarbons, which are oxygenated to produce fatty acids. These fatty acids are then combined with glycerol to form triglycerides, a type of fat.¹

To finalize the butter, Savor adds water, an emulsifier, beta carotene for color, and rosemary oil to impart a “grassy” flavor. Kathleen Alexander, a representative from Savor, claims that the product tastes indistinguishable from traditional butter.

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Environmental and Economic Implications

The potential environmental benefits of this synthetic CO2 butter are significant. Traditional livestock farming is responsible for approximately 14.5% of global greenhouse gas emissions.² By shifting to lab-made fats, we can significantly reduce these emissions. Moreover, synthetic fats do not require vast tracts of land, thereby freeing up space for conservation and carbon storage.

A study co-authored by Steven Davis from Stanford University suggests that synthetic fats could have less than half the carbon footprint of those produced through conventional agricultural methods^1. If the production process is powered by renewable energy and uses captured carbon, the environmental impact could be further minimized, making it a superior alternative to both animal-derived and plant-based fats.

Beyond Butter: A New Frontier in Food Production

Savor’s ambitions extend beyond CO2 butter. The company aims to develop various other fat-based products, including those used in dairy items like milk and cheese, as well as plant-based alternatives like palm oil and coconut oil. This versatility could significantly disrupt the agricultural sector, offering scalable and sustainable alternatives to products that currently contribute to deforestation and other environmental issues.

Bill Gates, whose investment firm Breakthrough Energy Ventures backs Savor, highlighted the potential of this technology in a recent blog post. Gates emphasized the need for affordable and scalable solutions to reduce our carbon footprint and achieve climate goals. Savor’s approach, which relies on basic chemistry rather than biological processes, offers a promising path toward achieving these objectives.

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Challenges and Consumer Acceptance

Despite its potential, the adoption of synthetic fats poses challenges. Convincing the public to embrace lab-made fats, especially in light of past controversies surrounding artificial trans fats, will require careful communication and education. Alexander acknowledges the importance of engaging consumers by highlighting the environmental and practical benefits of these products while making sure they taste good.

The cost of production is another critical factor. Livestock farming, despite its environmental impact, remains an inexpensive way to produce food. For Savor’s CO2 butter and synthetic fats to compete in the market, they must be affordable. However, the company’s reliance on straightforward chemical processes and the reduced need for extensive land and resources suggest a promising economic outlook.³

Conclusion

Savor’s innovative approach to producing butter and other fats from CO2 represents a significant step forward in sustainable food production. By addressing environmental concerns, offering scalability, and aiming for cost competitiveness, synthetic fats have the potential to transform the food industry. As regulatory approvals are sought and public acceptance grows, we may soon find CO2-derived butter on our grocery store shelves, heralding a new era in our dietary landscape.

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