While I think this is pretty amazing science stuff, the writing is terrible. Here is the progression of the story as written:

They made butter from carbon...

Well, it's actually made from carbon dioxide, hydrogen, and oxygen...

OK, it's actually made from carbon dioxide, hydrogen, oxygen, and methane...

Well, no, it's actually made from carbon dioxide, hydrogen, oxygen, methane, and glycerol...

Wait, hang on, it's actually made from carbon dioxide, hydrogen, oxygen, methane, glycerol, natural flavor, and lecithin...

Now, the source of glycerol is in question, because they say this butter is both animal and plant-free. Glycerol can be made synthetically, but it's WAY more expensive to do it. Also, I'm not seeing any way to create lecithin without plants. They never say what the "natural flavor" is.

All butter is made from CO2 it simply goes through a processing step known as cow.

So, like every other butter and oil, that's why we call them hydrocarbon.

I imagine this "butter" doesn't contain any glycomacropeptide, α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins

To put it in simple terms, Savor says they take carbon dioxide from the air and hydrogen from water, heat them up, oxidize them and get a final result that looks like candle wax but is in fact fat molecules like those in beef, cheese or vegetable oils.

So their process sounds like it creates synthetic lard, not butter. This can still be a good thing as the extra ingredients to make it "butter" aren't really the hard/impactful part of butter.

I'd actually be willing to give it a try if it's vaguely price-competitive, but their website is all glam shots of butter and people doing things with butter and not only doesn't sell it but doesn't tell you where you can get it.

https://www.savor.it/

Also, they did not do a good job of choosing that name. It looks like there's a very-similarly-named French Canadian manufacturer of butter, Savör, which apparently isn't too religious about using their umlaut:

At Savor, we believe the best butter starts with the best environment. That’s why we source our grass-fed dairy butter from New Zealand, a country renowned for its pristine landscapes, sustainable farming, and exceptional dairy quality.

I foresee a collision between those two.

I don’t eat carbon-based foods. Exotic silicon lifeforms, fresh from Titan’s methane seas.

So, in essence, this, but with added marketing steps.

This is interesting...

Lab grown meat have problem where they cannot create fat. So if this works, maybe this is the solution.

"So you're using this gas right now to cook your food and we're proposing that we would like to first make your food with— with that gas," said Kathleen Alexander, co-founder and CEO of Savor.

That doesn't sound appetizing... Lol.

Mmmmm. Nom nom!

How much carbon is emitted to run the factory to make it though? Are we talking a net negative here?

I'm not giving up a small pleasure like butter just so that a billionaire can buy another private jet and wipe out whatever tiny carbon footprint savings comes from giving up butter

I'm not a scientist, but isn't EVERYTHING made of carbon?

Source: Joni Mitchell, Woodstock -

We are stardust, we are golden We are billion-year-old carbon