Univar Solutions says functional ingredients reshape GLP-1 nutrition products

As GLP-1 therapies reshape consumers’ eating habits, there is a growing demand for nutrient-dense foods that support protein intake, gut health, and functional benefits in small portions. Foodology by Univar Solutions highlights how fibers, texturizers, and specialty ingredients can help brands develop nutrition solutions aligned with these consumer needs. 

Nutrition Insight meets with Jake Frash, culinary development specialist at Foodology by Univar Solutions, to discuss how GLP-1 demand is reshaping the future of functional ingredients to meet the demands of enhanced protein, gut health, and nutritional balance. 

“The presence of functional ingredients is expected to be a priority for consumers,” he details. “Consumer knowledge continues to increase about topics, such as pre/pro/postbiotics or protein quality — including digestibility and quantity of essential amino acids.” 

Pointing to research from Morgan Stanley, Frash says that calorie consumption drops around 30% with GLP-1 therapies.

“Consumers may likely want to ensure the calories consumed are giving them the best value for functional benefit beyond just looking at the numbers on the nutrition facts label, through more diverse gut health ingredients and protein sources to meet their biological needs.”

More nutrition per bite

Frash notes the changing appetite among people using GLP-1 medications is driving attention to foods that deliver “more nutrition in smaller portions.”

“One approach to gaining visibility is protein fortification, which is often positioned as a way to help support overall nutritional balance during weight loss. As a result, protein is appearing in a wider range of product formats than traditionally seen, including breakfast pastries, tortilla chips, and condiments like ranch dressing.”

Frash says that functional ingredients like fibers, texturizers, and specialty actives can help address the appetite, digestion, and nutrient intake patterns of GLP-1 users.For example, Arla Foods Ingredients recently told us that GLP-1 users often struggle to meet basic nutritional needs, specifically for high-quality protein and micronutrients.

“At the same time, some GLP-1 users report gastrointestinal sensitivities, and certain food attributes, such as higher fat, sugar, or spice levels, are commonly cited as factors that may contribute to discomfort,” continues Frash.

“This can present formulation considerations,” he highlights. “While protein fortification may represent innovation, the resulting formats may not always align with what GLP-1 users prefer. Brands may also explore options that emphasize simpler formulations featuring fresh fruits and vegetables alongside lean protein sources, including poultry and seafood.”

Research also indicates that GLP-1 users are buying more fresh produce, while cutting back on snacks and sugary drinks.

Role of functional ingredients

GLP-1 medications are shifting consumers’ focus from calorie counting to nutrient-dense and high-quality foods that emphasize protein, fiber, and micronutrient balance.

Meanwhile, demand for functional ingredients is growing as consumers aim to boost their nutrient intake with targeted health solutions amid an expanding fiber gap and the ongoing popularity of processed foods.

Frash tells us that innovative ingredients like fibers, texturizers, and specialty actives are essential to address the appetite, digestion, and nutrient intake patterns of GLP-1 users. 

“Advanced fibers can help support satiety, glycemic control, and digestive tolerance while fitting smaller, lower volume eating occasions,” he details. “Modern texturizers also help enable high-protein, nutrient-dense products with improved palatability and easier consumption.”

He says that, together, these ingredients support GLP-1-aligned products by delivering high nutrient density in smaller, more tolerable portions.

“They also support modular, scalable formulations across multiple formats such as ready-to-drink beverages, bars, and frozen foods, and align with evolving consumer expectations for clean label, personalized, and science-informed nutrition.”

“As interest in GLP-1 broadens beyond weight management to include healthy aging and long-term metabolic considerations, food products can be designed with flexibility to evolve alongside changing health trends,” he concludes.