Science

https://en.wikipedia.org/wiki/Fischer%E2%80%93Tropsch_process

Without knowing details of the process, it's hard to say how many unsaturated acids would be formed. I have to say, though, I don't really see the point. The fact that it's using CO2 as a starting material is probably not that important -- you would need to add lots of hydrogen, almost regardless of the carbon source, to make long-chain fatty acids, so I don't see how they come to the conclusion that "this technique has the potential to drastically shrink the environmental footprint typically involved with food systems". The environmental impact will depend entirely on where the H2 comes from. I tend to suspect overly optimistic energy accountancy. This could lead to more consumption of fossil fuels to make food -- in this case, food made directly from fossil fuels. It seems they're only doing this to avoid using animal products, and margarine can do that.

I suppose it's possible to start with natural gas and reform it to make all the carbon and H2 used to make the "butter", with some H2 left over, but that means we're bringing fossil fuel to the surface to make food, which we will then metabolize to CO2 (directly or indirectly), so the net result would be disinterment of carbon.

This seems to be a niche solution at best, not something broadly applicable for any great benefit.