KANSAS CITY — The introduction of GLP-1 anti-obesity medications (AOMs) has reverberated throughout the food and beverage category as more is learned about how they may alter consumption patterns. While finished product manufacturers are adapting by offering products that complement a GLP-1-friendly diet, some ingredient manufacturers are seeking to offer ingredients that trigger a similar response in the body as the medications.

Anti-obesity medications signal the body into feeling full by functioning like the satiety hormone known as glucagon-like peptide-1, or GLP-1. The hormone is naturally made by the small intestine and stimulates insulin production, which in turn lowers blood sugar levels. It also slows stomach emptying and reduces the levels of hunger hormones.

The opportunity for a natural weight management solution may be seen in market research by FMCG Gurus, St. Albans, the United Kingdom, which showed 1 in 10 consumers globally believe GLP-1 drugs will be banned in the next decade, said Mike Hughes, head of research and insights. He said that in a survey completed earlier this year, consumers expressed greater interest and support for foods that naturally boost the hormone.

“Consumer attitudes around weight management have undergone a fundamental shift, from short-term solutions, which included counting and limiting calories, to long-term holistic well-being,” said David Banks, head of marketing in the Americas for Roquette, Geneva, Ill. “While traditional diet foods focused on cutting back, today’s consumers want foods that give back, supporting overall health while helping manage weight. It’s a move toward proactive, smarter and more sustainable nutrition where every calorie serves a purpose.”

Such “weight wellness” foods may assist with weight loss, but they also can change eating habits and support weight management.

“They aim to support satiety, metabolic health, gut function and even hormonal regulation, such as through GLP-1 pathways,” said Silvia Soragni, category manager of savory ingredients for Lallemand Bio-Ingredients, Montreal. “This evolution reflects consumer demand for evidence-backed, functional foods that fit into holistic wellness lifestyles rather than temporary or restrictive diets. For a food to qualify in this segment, it must deliver measurable effects and be rooted in solid nutritional science.”

Denisse Colindres, senior manager nutrition communication — Americas for Beneo, Parsippany, NJ, said, “Consumers want foods that work with their biology — not against it — especially as GLP-1 medications have shifted how people eat, think and feel about food.”

Eating with intention

Whole foods high in healthy fats, along with foods high in protein and fiber have been shown to naturally increase GLP-1 production, thereby providing the feeling of fullness. There are still many unknowns, including if it’s the totality of the foods — the whole matrix — or specific compounds within the foods that provide the functionality. The questions are fueling researchers to explore such compounds for future use.

“Examples of these foods are eggs, avocados, leafy greens, full-fat dairy and nuts,” said Jaime Underwood, co-owner, Edible Chemistry Consulting, Schaumburg, Ill. “Key compounds in these foods include medium chain triglycerides and dairy fats (such as conjugated linoleic acid); soluble fibers, such as inulin and digestive resistant maltodextrin; and high-quality, complete proteins.”

Banks added, “While early research is promising, our understanding of how these ingredients work, particularly the exact biological mechanisms and individual responses, is still developing. Weight management involves more than appetite control. It depends on maintaining muscle, supporting digestion and managing blood sugar. At Roquette, we offer clinically supported ingredients that address these essential needs, independent of GLP-1-related pathways.”

Several companies are exploring specific ingredients in their portfolio to compete in the space. Lallemand Bio-Ingredients is researching the potential role of its yeast-based protein. It is a complete, digestible protein with a high satiety index, which may support reduced overall energy intake. It contains all essential amino acids in balanced proportions, offering a quality comparable to milk protein, yet entirely non-animal and allergen-free.

“Emerging research suggests that dietary protein, in general, may have modulatory effects on appetite-related hormones, including GLP-1,” Soragni said. “However, further studies are required to establish direct links with our specific ingredient.

“It delivers over 80% protein, with a mild taste and excellent dispersibility, allowing formulators to achieve ‘high in protein’ claims while maintaining the appeal of the final product, even in small-format foods. It’s a food ingredient, not an additive or a supplement. In the EU it can be labeled yeast protein. In the US it is generally recognized as safe (GRAS) with no upper addition limits for standard food use.”

Triggering GLP-1 production

Many nutrients trigger GLP-1 production, but not all have the same response. That response also may vary by a person’s biology.

“There are many factors influencing GLP-1 release,” Colindres said. “We see (this segment) as the rise of weight wellness, an evolution toward smart, science-backed products that empower consumers, whether they’re on GLP-1 therapy or just seeking better balance.”

For Beneo, this means ingredients that can help manage hunger by triggering GLP-1 in different ways, stabilizing blood sugar and promoting fat burning, all while delivering nutrient density. Think of it as formulating to boost metabolism with different ingredients, like prebiotic fibers, slow-release carbohydrates, proteins and other fibers.”

For example, slowly digested carbohydrates, such as isomaltulose, and prebiotic fibers, both trigger a GLP-1 response. They do this, however, through different mechanisms.

“Isomaltulose stimulates GLP-1 quickly via digestion in the lower small intestine, while chicory root fibers work through prebiotic fermentation to trigger GLP-1,” Colindres said. “Both ingredients have been shown to improve body composition and reduce weight when used consistently. What remains less explored is how combinations of ingredients, meal timing and long-term use may synergize to amplify GLP-1 response.

“This is where nutrition science is heading and why the food industry plays such a critical role.”

Personalized nutrition also may play a role. Dietary weight wellness strategies may be tailored to an individual’s unique biology, lifestyle and preferences.

ADM, Chicago, offers a prebiotic soluble dietary fiber backed by clinical research demonstrating that consuming 10 grams of it with a meal may increase GLP-1 as part of a normal physiological response in healthy adults.

“Additionally, at doses of 4 to 6 grams per meal, our prebiotic soluble dietary fiber may help reduce blood sugar levels after a meal within the normal range in healthy individuals,” said Vaughn DuBow, senior director of marketing-health and wellness at ADM. “Blood sugar levels are directly connected to metabolic health and weight management.”

Clinical research shows ADM’s Bifidobacterium animalis subsp. lactis CECT8145 probiotic and postbiotic target factors relevant to metabolic health. Evidence also suggests the ingredient — in combination with diet and exercise — may help support fat reduction.

Darling Ingredients Inc., Irving, Texas, recently screened its library of collagen peptides and identified 17 of them for their ability to enhance natural GLP-1 production and support glucose metabolism. They were subjected to an in vitro digestive process to mimic human gastrointestinal digestion. The most effective collagen in vitro went through a clinical study. The results were promising.

“It’s a very versatile ingredient for metabolic wellness,” said Florencia Moreno Torres, global business development manager for Rousselot, a Darling business unit. “It significantly enhanced natural GLP-1 release when taken 30 minutes before a meal.”

While the AOMs community continues to navigate the opportunities and drawbacks of medications, the food industry is continuing to explore ways to assist consumers on their weight wellness journey.

The holistic approach to weight loss and weight management requires more research but may evolve toward precision nutrition, where ingredients are selected based on individual responses and specific metabolic outcomes.