Spray packaging is a sustainable technique that can be easily applied to a variety of food products.

In this context, the aim of a recent study, carried out by a group of Italian researchers (Rossetti et al., 2025), was to explore the formulation and development of a plant-based preparation that could be packaged in a spray can to be whipped upon dispensing. The resulting mousse should be easy to spray, maintain its foam structure during consumption, have a neutral taste (which can be supplemented with other ingredients depending on the intended use) and remain stable at room temperature.

For the experiment, various formulations were devised and tested using different types of fats (cocoa butter, palm oil, coconut oil), sugars (sucrose, maltodextrin, inulin), proteins and emulsifiers (soya, bamboo fibre, flax fibre, citrus fibre, pea flour) to understand their technological impact and synergistic effect. The samples were prepared using pilot-scale equipment and then dispensed via a siphon: physical analyses (pH, colour, particle size distribution, double compression) and rheological analyses (viscosity and viscoelasticity) were carried out before and after dispensing to assess the limitations and strengths of the products.