This process probably uses large amounts of energy and if it’s not renewable energy they couldn’t classify their product as low carbon. It also uses green hydrogen so the same argument applies there. I’m guessing they have no more than lab or pilot scale plant so it will take years and lots of capital to scale up and their end product wi…
This process probably uses large amounts of energy and if it’s not renewable energy they couldn’t classify their product as low carbon. It also uses green hydrogen so the same argument applies there. I’m guessing they have no more than lab or pilot scale plant so it will take years and lots of capital to scale up and their end product will still be more expensive than butter. Using fossil CO2 rather than biogenic CO2 also goes against current trends in the food ingredients industry.
This process probably uses large amounts of energy and if it’s not renewable energy they couldn’t classify their product as low carbon. It also uses green hydrogen so the same argument applies there. I’m guessing they have no more than lab or pilot scale plant so it will take years and lots of capital to scale up and their end product will still be more expensive than butter. Using fossil CO2 rather than biogenic CO2 also goes against current trends in the food ingredients industry.