How GLP-1 is Changing Food Formulation and What It Means for Manufacturers

GLP-1 medications are beginning to reshape how people eat and that shift is starting to have implications for the food and nutrition industry.

Originally developed to support Type 2 diabetes and weight management, GLP-1 receptor agonists are now becoming more widely used. As accessibility increases, their influence is expected to extend beyond healthcare into everyday dietary habits. Independent estimates point to millions of adults in the UK using GLP‑1 drugs over the next few years.

For food manufacturers, this presents a new set of formulation challenges — and opportunities.

WHAT IS GLP-1?

GLP-1 (glucagon-like peptide-1) is a natural hormone that helps regulate appetite and food intake.

It works by:

Slowing gastric emptying (how quickly food leaves the stomach)
Increasing feelings of fullness
Reducing hunger signals in the brain

GLP-1 receptor agonists are medications that mimic this hormone, helping people to feel fuller for longer and consume fewer calories.

WHY THIS MATTERS FOR FOOD MANUFACTURERS

As GLP-1 usage increases, eating behaviour is changing in ways that directly impact product development.

Smaller portions, higher expectations

Consumers are eating less, which means:

Every bite needs to deliver flavour
Nutritional density becomes more important
There is less tolerance for bland or unbalanced products

Shift in taste preferences

Some consumers report:

Reduced desire for very sweet or fatty foods
Increased sensitivity to bitterness or off-notes
Changes in overall flavour perception

This creates challenges for food manufacturers where foods contain:

High fat, sugar or salt (HFSS) products, where consumer preferences may shift
Functional or fortified products, where active ingredients can introduce off-notes
High-protein formulations, which are increasingly important but can present challenges in taste, mouthfeel and flavour balance

Increased focus on nutrition

With reduced food intake, products need to work harder nutritionally. Key areas of focus include:

Higher protein content
Increased fibre
Functional ingredients linked to health and wellbeing

Product categories under pressure

Traditional high fat, salt and sugar (HFSS) products may become less appealing for some consumers using GLP-1 medications.

At the same time, there is growing demand for:

Functional foods
Nutritionally optimised products
Smaller, more effective formats

THE FORMULATION CHALLENGE

This shift is not just about trends — it creates practical formulation challenges.

Manufacturers must now balance:

Taste and palatability
Nutritional requirements
Ingredient functionality
Processing performance

All within smaller portion sizes.

WHERE ENCAPSULATION AND FLAVOUR TECHNOLOGY CAN HELP

This is where ingredient technology plays an important role.

Encapsulation and flavour systems can support in the following ways:

Flavour impact in smaller portions: Ensuring flavour remains noticeable and well-balanced, even when product size or consumption volume is reduced.
Masking off-notes: Helping to balance bitterness or undesirable notes from:

High protein systems
Functional ingredients
Sweetener systems

Flavour delivery and perception: Supporting how flavour is experienced during consumption by maintaining balance and consistency, particularly in more complex formulations.
Stability during processing: Protecting flavours and actives during heat, moisture and storage conditions.

EMERGING FLAVOUR DIRECTIONS

As preferences shift, certain flavour profiles are becoming more relevant.

Calming and functional flavours

Often associated with comfort and digestive support to ease nausea and to make the pills more palatable:

Ginger
Mint (peppermint)
Cucumber
Camomile

Bold, high-impact flavours

Helping deliver full flavour in smaller portions:

Citrus (lemon, lime, grapefruit, bergamot)
Spices (cinnamon, clove, black pepper)
Floral notes (hibiscus, orange blossom)

LOOKING AHEAD

GLP-1 is still an evolving space, but its influence on food formulation is likely to grow. Key questions for manufacturers include:

How do we maintain product appeal with smaller portion sizes?
How do we balance nutrition and taste more effectively?
How do we support consumers beyond medication use?

HOW TASTETECH CAN SUPPORT CUSTOMERS

At TasteTech, we are working to explore how these shifts impact product development.

This includes:

Supporting flavour performance in reduced formats
Enabling sugar reduction without compromising taste
Addressing off-notes in functional and high-protein systems
Providing encapsulated ingredients that deliver consistent performance during processing and throughout shelf-life