The researchers developed stable microcapsules containing fish oil and lycopene to boost the beneficial omega-3 fatty acids in spreads like ham and cheese. Adding these microcapsules increased the eicosapentaenoic and docosahexaenoic acids in the spreads, improving their nutritional value. Surprisingly, the microcapsules did not need extra antioxidants to remain stable. While the microcapsules didn't majorly affect the texture of the spreads, they did alter the flavor, making the cheese spreads less appetizing. In short, using these microcapsules is a good way to get more healthy fatty acids in meat spreads, but they might not be the best choice for cheese spreads due to taste changes.