INTERNATIONAL JOURNAL OF ADVANCE RESEARCH
IN MULTIDISCIPLINARY

The rising consumer demand for nutritious, clean-label, and functional food products has propelled innovation in the development of healthy spreads. This review critically examines the nutritional, functional, and sensory roles of key natural ingredients seeds, whole grains, and natural sweeteners in formulating health-promoting spreads. Seeds such as watermelon, chia, and sunflower offer rich profiles of proteins, unsaturated fats, fibers, and antioxidants, contributing to texture, emulsification, and shelf stability. Whole grains provide essential fibers and phytochemicals that enhance viscosity and impart health benefits. Natural sweeteners like honey and coconut sugar not only replace refined sugars but also contribute moisture retention and antioxidant properties. The paper explores processing techniques, emulsion stability, texture optimization, and natural preservation strategies crucial for product quality. Market trends reveal growing consumer preferences for vegan, allergen-free, and clean-label options, particularly in the Indian context, which is reflected in commercial and research-based prototypes. Challenges such as ingredient sourcing, sensory consistency, and regulatory compliance are discussed alongside emerging opportunities in ingredient processing, fermentation, bioavailability enhancement, and sustainable packaging. The review highlights the potential of interdisciplinary approaches to advance innovation in healthy spreads, aiming to meet evolving consumer expectations while promoting sustainability and health.