Four ways brands are innovating for GLP-1 users
- Slow-release nutrition helps prevent malnutrition in GLP-1 users
- Remedy Health tackles gut health with collagen and tribiotic gummies
- Nestlé Boost drinks deliver 35g protein plus fibre and micronutrients
- Proprietary whey microgel helps solve mouthfeel challenges in high-protein shakes
- Experts call for nutrition standards across all food categories for GLP-1
Food and beverage manufacturers are keeping a close eye on GLP-1 innovation. If they haven’t launched a GLP-1-friendly product yet, chances are they’ve got one in the pipeline – or at least scribbled down ideas waiting for R&D’s attention.
For those seeking inspiration, here are four fresh approaches to cater to GLP-1 users. It’ll be up to the R&D chief to decide if they’re worth their weight.
1. Slow-release nutrition for consumers eating less, less often
GLP-1 drugs may sound like a magic bullet, or a magic injection, but pharmaceutical suppression of appetite poses a real challenge to users. One of the biggest threats? Malnutrition.
That’s what Eden Brewery in Australia is working to overcome with novel technology centred around slow-release nutrition. “If you’re on GLP-1, you’re eating a lot less and less often, so every bite you take needs to have maximum bang in terms of nutrition,” says founder and CEO Jim Fader.
The start-up originally focused on precision fermentation-derived dairy, developing expertise in casein micelles. That research has now helped inform its slow-release nutrition strategy; Eden Brewery is liberating casein micelles from dairy, and fortifying them with important nutrients often lacking in modern diets.
Although still in the lab, the technology facilitates the slow release of iron, magnesium, zinc, or even protein and fibre into the body over a period of five hours.
Targeting GLP-1 users offers clear market potential, but the real opportunity lies in addressing diverse population groups with unique nutritional needs. “In five years, we don’t just talk about GLP-1 users – we’ll curate specific outcomes for different segments," says Fader.
2. Addressing nutritional gaps and gut health challenges
Malnutrition is a serious risk for GLP-1 users, and one Melissa Snover at Remedy Health is acutely aware of. Digestive discomfort with IBS-like symptoms is another side effect she wants to help GLP-1 users manage.
Under Remedy Health’s Nourished brand, Snover has developed a Collagen+ Gut product which includes ‘tribiotics’ – meaning pre, pro and postbiotics, as well as vitamins C and D3. Sold in a 3D-printed gummy stack format, the product GLP-1 users tackle gut issues and maintain muscle health.
“We want to create very high-impact nutrition solutions for people who are not hungry, but need to get nutrition into their body,” she explains.
Remedy Health has another GLP-1 related product in development, one that aims to trigger satiety without pharmaceutical intervention. The business is exploring scientifically backed ingredients that stimulate GLP-1 secretion, but in a more appealing format than injections: gummies.
“GLP-1 drugs are remarkable in their efficacy, but they are not accessible for everyone – and they are not a long-term solution."
3. More protein in a drink than you’d ever thought possible
Of all the big-name manufacturers, there’s one that’s doing more in the GLP-1 space than any other: Nestlé.
First, the company came out with its Vital Pursuit frozen ready meals for GLP-1 users, then it turned its attention to drinks via Nestlé Health Science’s Boost Pre-Meal Hunger Support products. More work is also going on behind the scenes to find innovative solutions for this growing market of consumers.
The Boost range is undoubtedly unique – packing more protein than you’d expect in a single beverage. The product delivers 35g of protein, 4g of prebiotic fibre, and 25 vitamins and minerals.
But with that much protein in a single serve, there are undoubtedly formulation hurdles. According to David Despain, an expert in weight management nutrition for Nestlé Health Science, the challenges faced in this product centred around viscosity and mouthfeel. “The last thing you want is a chalky drink.”
The solution lies in proprietary whey protein microgel technology, paired with a laser focus on taste and texture. “It tastes like a milkshake – smooth, no off notes, no taste of vitamins or minerals."
4. It’s not about a single hero product, but a standard for every category
What if the solution isn’t to develop a hot-shot new product for GLP-1 users, but to reevaluate all products that claim to support consumers on their weight loss journey?
That’s Maha Tahiri’s perspective as founder and CEO of consultancy Nutrition Sustainability Strategies and adjunct professor at Tufts University.
Tahiri is adamant innovation should be systemic, and address four key pillars: fibre diversity, micronutrient deficiencies, microbiome health, and behavioural cues. Since GLP-1 users have been known to forget to eat, she wants products to help structure eating habits.
The consultant knows only too well the trials and tribulations of a GLP-1 user. How? She was one – at least for a few months. “I forgot to eat from 7am to 8pm. Not because I didn’t want to, but because it wasn’t on my mind.”
All this experience has prompted her to advocate for nutrition standards for GLP-1 friendly products across all categories, from beverages through to better-for-you packaged foods. If a product isn’t nutritionally complete, it’s not appropriate for this demographic.
“We need standards for every food category – soups, bars, beverages. They all need to carry their weight in nutrient density."
Want to learn more about weight management in the GLP-1 era?
How is the food industry responding to the rise of GLP-1s like Wegovy or Mounjaro?
From reformulation to portion control, appetite suppression to satiety science - the GLP-1 revolution is reshaping how we think about food innovation and weight management.
You can now watch our Weight Management digital summit on demand and hear from leading experts, brands and researchers tackling the big questions:
- What role can food play in supporting GLP-1 users?
- How are consumer needs and expectations evolving?
- What are the opportunities for innovation?
