Startups Invest in New Generation of Alternative Fats (Correct)

The slabs of butter atop sourdough at a recent tasting were smooth, creamy and greasy, as you’d expect.

But at this event in New York, the appetizers’ buttery feel came from a potent greenhouse gas, not fat from cow milk.

Fatty acids — compounds of hydrogen, oxygen and carbon atoms — are the building blocks of all the fats and oils in food. In nature, plants and animals produce them, but Savor, the California-based startup that organized the tasting, is replicating those molecules with methane captured from coal mining or natural gas drilling.

The methane-butter-laced mushroom steaks and butter-braised cabbage also on offer ...