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
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It's all of them. A tale of serendipity Glucagon-like peptide-1 receptor agonists, or GLP-1s for short, mimic the GLP-1 hormone that our bodies produce when we eat
For in-vitro laboratory research only not for human or veterinary use, diagnosis, or treatment
