You will fry your locusts in it and you will be happy

Stephen Green, VodkaPundit:

Coming Soon From Bill Gates's Lab of Horrors: FRANKENBUTTER

What do you get when you take carbon dioxide captured from the atmosphere, hydrogen from water split by renewable energy, and glycerol, then use proprietary catalysts in high-pressure bubble reactors to synthesize hydrocarbon chains, oxidize them into fatty acids, esterify them into triglycerides that mimic the molecular structure of a common fat, and finally blend and crystallize the result, before extruding it into four-ounce sticks?

Something very much but not exactly like butter!

…. But don't all rush to the store at once. Backed by investments from Bill Gates's Breakthrough Energy Ventures, Savor's Frankenbutter (not its actual name) won't reach grocery store shelves until 2027. That's assuming that construction, permitting, and commissioning dates don't slip due to supply chain disruptions for the necessary specialized reactors and catalysts.

Mmm... creamy specialized reactors and catalysts. 

Or, as I not-so-gently put it on X, you could just eat some freakin' butter from a cow.

(I did not use "freakin'" on X, where I go to vent my considerable spleen.)

Seriously, if Savor's "butter" processing facility looked any more like an oil refinery, Ukraine would bomb it. They don't even have a consumer-friendly name for Frankenbutter yet. So far, the company refers to their catalytically converted, bubble-column-reactor-induced butter-type product as “butter made from carbon” or “animal- and plant-free butter.”

On the plus side, independent blind tests gave Frankenbutter a nine out of 10 for authenticity. "Most important," Gates himself said, "it tastes really good – like the real thing, because chemically it is." Then again, Gates also said of mushroom-based steak-u-lux products, "You can get used to the taste."

"No, Bill," I keep shouting into the void, "you can."