She adds that higher protein concentrations often compromise a product\u2019s sensory profile, creating issues such as thickened consistency, a gritty mouthfeel, and an intensified bitter taste.<\/p>\n Real-world GLP-1 applications<\/p>\n The Future Food-Tech summit is bringing together food and beverage manufacturers, ingredient suppliers, and investors to understand how the industry can help consumers on weight-loss therapies get the nutrients they need.<\/p>\n Roquette set up an exhibition table to showcase three concept foods developed for GLP-1-supportive nutrition<\/a>. The concepts include a London fog tea, garlic Parmesan crackers, and a pear ginger prebiotic soda. Each concept includes Roquette\u2019s Nutralys protein and Nutriose fiber ranges. Additionally, she highlights that the concepts are designed to meet the formulation challenges unique to GLP-1 consumers\u2019 needs. \u201cTo address this, Roquette has developed a range of plant-based pea and fava protein ingredients designed to help formulators deliver higher protein levels without compromising eating quality,\u201d Kimmel says. \u201cFor example, our newly launched Nutralys Pea 850F enables manufacturers to increase protein inclusion while minimizing off-flavors.\u201d<\/p>\n \u201cIn fact, sensory panel testing has confirmed that it offers a smoother and more neutral taste profile, helping brands create protein-rich foods and beverages that remain enjoyable to consume. By combining improved sensory performance with strong nutritional value, these solutions help formulators develop GLP-1-friendly products that balance high-quality protein delivery, nutrient density, and palatability.\u201d<\/p>\n Rethinking protein and fiber<\/p>\n For most of the health-and-wellness era, Kimmel says that protein and fiber have functioned as reliable but relatively blunt instruments added to products to support a \u201chigh-protein\u201d or \u201chigh-fiber\u201d claim. This positions the protein and fiber ingredients broadly around energy, digestive health, and weight management. However, she asserts that GLP-1 is changing that.<\/p>\n According to Kimmel, when someone eats much less than usual, as is common with consumers taking GLP-1 therapies, the margin for nutritional shortfalls narrows dramatically. At the same time, the functional and multifunctional demands placed on every gram of protein and fiber in a formulation become more precise.\u00a0<\/p>\n Moreover, she states that, since many manufacturers are still familiarizing themselves with GLP-1-focused product development, the goal is to help them identify scientifically grounded ingredients that meet the specific needs of this emerging consumer group.<\/p>\n \u201cSince individuals using GLP-1 tend to eat less overall, there is an increased risk of not meeting daily nutrient requirements through diet alone,\u201d says Kimmel. \u201cManufacturers have an opportunity to include nutrient-dense ingredients that deliver meaningful health benefits within GLP-1 solutions.\u201d<\/p>\n![\"arrow\"](\"https:\/\/resource.innovamarketinsights360.com\/fif\/banners\/689d22b8-077f-4b36-b352-82f85dbb03cb.webp\" "\\"arrow\\"")
<\/a><\/p>\nJennifer Kimmel, Roquette\u2019s head of R&D for the Americas.<\/p>\n