concept third | The problem being: That conventional butter is too hard to spread, and spreadable butter is diluted with vegetable oil, and if I wanted that I'd eat margarine. (And that butter tastes good.) Solution: Impregnate the butter with microscopic beads (which we know They have because they're used in shampoo). These beads are a chemical compound which on pressure releases heat and breaks down into tasteless, harmless nothing. The heat locally melts the butter in much the same way ice-skates work by only melting directly under the blade to produce a lubricating water layer. This is nanobutter. The future is now.