Formulation of a new fruity healthy spread with optimal amino acid profile and balanced fatty acid profile

Breakfast is the first meal of the day and should provide 300 to 500 kcal per day. During breakfast, 58% of household consumers eat traditional products as honey, jam, or spreadable products. There is a real gap between breakfast food supply and what people should eat to be healthy and to cover their daily requirements. Concerning the three major classes of macronutrients in comparison with an ideal breakfast, less than 120 kcal are provided by total fats, 240 kcal are provided by carbohydrates and 72 kcal by proteins. In this master’s thesis, to fill this gap, we have created a new fruity and healthy spread to provide an appropriate innovative solution. The first objective was to optimise the nutritional value of the spread according to both its amino acid and fatty acid profiles. The second objective, closely related to the first one, is to create a spread with commercial value and attractive features and properties for consumers. The results of this study show that the nutritional value of our spread is optimised. Indeed, the contents in the fatty acid groups are sufficient to meet the nutritional recommendations for saturated fatty acids, and polyunsaturated fatty acids. For monounsaturated fatty acids, the value of analysis allows to meet the requirements established in the European regulation on food claims for the claim “High monounsaturated fat”. The claim “high omega-3 fatty acids” is also achieved. Our spread does not meet the recommendation for breakfast protein intake, even if the amino acid profile is balanced. In term of energy, in framework of an equilibrate breakfast including 90g of whole meal bread, 100 ml of semi-skimmed milk and 50 grams of our spread, 412.5 kcal are povided and therefore met the dietary recommendations. Regarding attractive features and properties, the colour of our spread was assessed as pleasant by internal tasting, and taste should be enhanced to be fruitier. This research highlights the interest of creating a new fruity and healthy spread at breakfast time and opens perspectives for the formulations of new flavours.