Next-generation spreads: Emerging trends and innovation

Abstract

• Advances in processing to improve structure and extend shelf-life of spreads. • Consumer views on convenience, sustainability, and acceptance in spread products. • Spread ingredients classified by nutrition, bio-activity, stability, sensory. • Plant proteins combined with animal ingredients for functional product innovation. • Trends toward clean-label, sustainable, and personalized spread formulations. Spreadable foods are a diverse category that has gained attention in recent years. Changes in dietary habits and increasingly busy lifestyles have stimulated demand for convenient, ready-to-use products, while technological advances have enabled the creation of healthier formulations. While reviews on functional foods are available, a comprehensive synthesis of technological innovations and consumer perspectives in spread formulations has been lacking. This review brings together recent developments in both plant- and animal-based spreads, examining compositional innovations as well as processing strategies. This work combines product characteristics and consumer perspectives, shaping current directions for innovation. Ingredients are discussed according to their functional roles in improving oxidative stability, microbial safety, sensory properties, nutritional quality, and environmental sustainability. Studies show that sodium content can be reduced by up to 40 % without compromising sensory quality. Similarly, oleogel-based reformulations have lowered fat levels by 30–50 %, while consumer surveys report acceptance levels of 60–75 % for spreads containing novel or alternative ingredients. Emerging trends include the use of multifunctional and clean-label ingredients, valorization of sustainable raw materials, and the application of mild processing methods that help preserve quality while meeting consumer expectations. The review also identifies key areas where further research is needed, including balancing nutritional improvement with sensory acceptance, scaling up sustainable processing approaches, and addressing regulatory aspects of novel ingredients. By addressing both technological and consumer perspectives, this review is expected to guide future research and support innovation strategies in the food industry.