a spread for the elderly with turkey, fibers (insulin and oligofructose), anti-oxidant vitamins (a and e) and minerals (selenium and zinc) has been developed. the methodology of taguchi was used for the optimization of the formulation, considering control factors such as pig butter, hydrated insulin, lactonal, salt, oregano/pepper, garlic and ice. experimental designs l8 (27) and l9 (34) were used, and sensorial assessments were made. the optimized formulation obtained a value of4.51 (greater than "good"). the low fat and calorie levels as well as the smooth and pleasant texture stand out in the product. furthermore, it has been shown that the product is apt and safe for consumption. the spread maintained an optimal sensorial and sanitary quality during storage for 28 days under refrigeration. elderly showed a 90% of acceptance and a high preference by the spread. therefore, the methodology of taguchi optimized the spread, making it a good alternative of food for the elderly.