The project represents an evaluation of the potential technology transfer of the Ruđer Bošković Institute's intellectual property into the food industry. Finding a solution to efficiently convert healthier liquid oil into a solid state and replace the use of palm fat, which is utilized for solidifying 50% of processed food products, is a contemporary challenge. The project's goal is to develop a prototype at mid-to-high TRL levels (TRL 5-6) containing patented oil gelators for food spreads prepared without palm fat and incorporating nutritionally healthier edible oil. The aim is to demonstrate feasibility in an operational environment by piloting the solution in the food industry at TRL levels 6-7. Reducing the proportion of palm fat in processed food products contributes to improving the health profile of these products, as well as addressing ecological concerns by reducing the exploitation of palm trees. Additionally, the project supports social aspects, stimulates the local economy, enhances sustainability, and ensures prosperity for producers and end-users (consumers) of these products.