this post was submitted on 14 Jul 2024
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The biggest question which is barely alluded to in the article is cost. If it can't compete with mass produced butter at cost and scale then it'll just be another "alternative" which is good but not as big.
They also mention that they compared emissions and land use but give no aspect of what synthetic processes are used (I'd assume they at least have provisional patents on the "how to" already).
Terroir is essential to any natural food product. The impurities are what make it good, not something which detracts from the whole.