BACKGROUND: Brazil nut press cake (PC), a co-product of oil extraction, represents a promising alternative for developing sustainable and nutritious food products, meeting the growing demand for healthy and clean-label options. This study aimed to assess the effects of PC on spread composition, physical characteristics, sensory attributes, consumer acceptance, and storage stability assessed through oil separation. RESULTS: Different PC levels (0-100 g kg CONCLUSION: These findings underscore the feasibility of using Brazil nut press cake in spreads, advancing the scientific, technological, and socio-economic uses of a nutritious co-product. © 2025 Society of Chemical Industry.