"There is no biology involved in our specific process," Savor chief technology officer Kathleen Alexander told New Scientist.
"From there, you add it to water, an emulsifier, and some rosemary oil to give the blend a 'grassy' taste," Alexander explained.
"This process could be fed by carbon captured from our atmosphere and powered with renewables so that humanity, in a sense, can eat our way out of our fossil fuel problem."
"The ambitions of Savor's scientists go beyond butter, positing that processes like this could revolutionize agriculture as explored in a Nature Sustainability article," the researchers said.
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