IFT Webinar to Examine the Impact of GLP-1s on Product Design and Development

CHICAGO – The Institute of Food Technologists (IFT), a nonprofit scientific association committed to advancing the science of food and its application across the global food system, is hosting a free webinar on the impact of GLP-1s on food product development on Wed., Feb. 25, from 11:00 a.m. to 12:00 p.m. CT.

“Smaller Plates: Bigger Opportunities: Designing Food for Post-GLP-1 Appetites” will unpack what the GLP-1 revolution means for food and beverage product design and development, analyze the impact it has had on the food system and predict future weight management trends, IFT said. 

Attendees will learn how post-GLP-1 eating habits are influencing consumer expectations, portion sizes and nutrient priorities; learn science-based approaches for developing nutrient-dense products that align with evolving eating patterns; as well as gain practical strategies to anticipate market changes, enhance product appeal and maintain regulatory compliance in a dynamic nutrition environment, the association said. 

“GLP-1 isn’t just shifting consumer habits; it’s rewriting the rules of food product development and collapsing our innovation timelines. In this webinar, we’ll take a look beyond higher protein, tighter portions, and cleaner labels to explore the role science-based product design is currently playing in meeting this important moment in food history while providing a glimpse at future weight trends food companies need to start preparing for today,” said IFT Chief Science and Technology Officer Brendan Niemira, Ph.D.

Featured speakers:

• Whitney Evans, Ph.D., RD, Director of Nutrition and Scientific Affairs, Danone U.S.
• David Lundahl, Ph.D., founder and CEO, InsightsNow

With a career spanning industry and academia, Lundahl is a longtime leader in sensory and consumer science, previously serving as the chair of IFT’s Sensory and Consumer Sciences Division. He has pioneered behavioral research methods and clean label design approaches that continue to shape product and innovation strategies, IFT said. Lundahl will tap into his expertise in sensory science and consumer behavior as he explores the concept of hyperpalatability while suggesting an approach to creating products that respond to consumers’ evolving needs — specifically their concerns around ultra-processed foods.

Evans will then provide an overview of Danone’s connection with consumers on a GLP-1 weight loss journey and share an in-depth look at its high-protein yogurt brand OIKOS Fusion, the first cultured dairy drink designed to support the nutritional needs of GLP-1 users, IFT said. A registered dietitian with a Ph.D. in nutritional epidemiology, Evans joined Danone U.S. in 2023 after working in academia for 10 years where her research focused on the role of diet in obesity prevention and treatment. 

Register here.