The influence of official dietary recommendations, product pricing structure and evolving consumer lifestyles, the market for spreading products is undergoing radical changes. The general trend now is towards reduced fat comsumption. Reduced fat spreads fulfill such a demand.In addition, reduced fat spreads can be formulated to meet the demands of convenience (i.e spreadability at refrigeration temperature) and health ( by using polyunsaturated or trans fatty acid-free fats).

Main Researcher: Noor Lida Habi Mat Dian