Low-fat spreads are spreads with reduced fat content — typically 20–60% fat versus ~80% in margarine/butter — made by replacing part of the fat with water, milk proteins, buttermilk and stabilisers (gelatin, starches, emulsifiers) while keeping spreadability and a buttery mouthfeel. They suit consumers cutting fat and calorie intake. Emulsion stability (preventing water separation) and hygienic processing are critical, since the higher water content and water activity can favour microbial growth — pasteurisation, preservatives and continuous refrigeration with validated shelf lives are standard; fat content and any ‘light’ claims must be labelled accurately.