About 6% (15 million) of US adults currently are taking glucagon-like peptide 1 (GLP-1 drugs), according to a May 2024 Kaiser Family Foundation poll. As consumers shift to eating less while maintaining nutritional balance, smaller portion sizes and more personalized nutrition products may be on the rise.
“What we are anticipating is the smaller volumes, which means we will be increasing the nutrition density in smaller portions. This is aligned with the trend of reducing portion sizes while maximizing nutritional content,” Kay Murano, senior flavorist for IFF’s innovation, creation and design segment, told FoodNavigator-USA.
This new shift in diet opens a potentially new avenue for collaboration between the food and pharmaceutical industries for personalized nutrition, Mark Cope, principal designer for IFF’s Re-Imagine Wellness segment, told FoodNavigator-USA.
“The integration of new medications and dietary trends will likely lead to smaller portion sizes with higher nutritional density. Our challenge is to use our expertise to create products that not only meet these needs but also taste good,” Cope said.
Blending function with flavor
IFF’s portfolio of proteins, fibers and probiotics supports healthy weight management. For example, its proteins, like SUPRO soy protein, help support satiety and maintain muscle mass, while its Litesse fiber solutions offer functionality in a variety of applications, including powders, beverages bars and gummies.
“We have been focusing a lot on ingredients that promote gut health and overall well-being. Fiber, in particular plays a huge role in that. Consumers are looking for snacks, beverages and even meals that can deliver both great taste and nutritional benefits. Ingredients like [fiber] not only support digestive health but also help with satiety, which is becoming more important in weight management trends,” Cope said.
Flavor modification is paramount when formulating with these functional ingredients, which typically exhibit bitter off-notes, Murano said.
“My role as a flavor expert is to use ingredients and make things taste better. In response to the GLP-1 boom, we are anticipating the use of proteins and fibers, and many of these have what we call ‘off tastes,’ … [which] might be astringent, leaving your mouth dry or bitter. To address this, we use flavor modifying properties (FMPs), which help mitigate bitterness, reduce astringency and improve the overall taste profile,” she said.
Developing a science-backed portfolio
To support IFF’s growing ingredient portfolio, the company is partnering with experts in nutrition, metabolic health and obesity to “stay ahead of trends and ensure our ingredients are scientifically backed,” Cope said.
He added, “By working closely with experts, we are able to create formulations that not only taste great but also deliver real health benefits, whether that is through improved gut health, immune support or other functional benefits consumers are seeking.”
