I think the food indus­try has the wrong idea about mak­ing low-fat foods, espe­cially condi­ments. They try to cre­ate some­thing with the same con­sis­tency and taste of the full-fat vari­ety, but miss the tar­get much of the time.
What I pro­pose is this: cre­ate flavor-saturated ver­sions of the reg­u­lar prod­uct. This way, rather than decreas­ing the fat con­tent, the con­sumer will decrease the intake. For exam­ple, instead of a 1/3 fat cream cheese, the con­sumer could use 1/3 as much of a full-fat 3x the fla­vor cream cheese. The fat intake would be the same as the low-fat. The fla­vor would be the same as the full-fat.
I’m sure not all prod­ucts could be this way, but I’d be will­ing to bet that condi­ments espe­cially could be made like this. Then, we just need to retrain the con­sumer in how much is the proper amount to eat.