Scientific Study

Nuts such as Brazil nut, cashew nuts, pecan nuts, pistachios, and walnut; peanut; and their press cakes may be valued through their use in innovative vegetable-based spreads for balanced diets. This review addressed the relevant scientific and technological aspects for designing functional spreads from nutritious nuts and peanuts, rich in bioactive compounds. The latest studies and inventions in this field have included the development of clean-label and sustainable oilseeds-based spreadable creams with a wide range of ingredients, natural additives and technologies, including formulations designed for customized and even specific diets. Recent findings indicate that nut- or peanut-based creams have great potential to reach a growing niche of consumers seeking foods with healthy benefits. These advantages are linked to specific components, including high-quality plant-based proteins, fatty acids (oleic and linoleic acids), minerals (e.g., potassium and phosphorus in all discussed nuts and selenium in Brazil nut), tocopherols, and phytosterols. Additionally, these products usually possess desirable sensory characteristics and are considered convenient. The overview of developments and trends of nut- and peanut-based spreadable creams indicate alternatives for allergies, reduced trans fats and palm oil, and claims such as a source of fiber, vitamins, and minerals. These findings may be relevant for diversifying the use of these nutritious lipid sources for use in high-quality and functional products.

https://doi.org/10.1007/s44187-025-00414-6