Developing foods for the GLP-1 era: reformulation, claims and market readiness

15 October 2026 | 3:00 PM BST | Free webinar   

Growing GLP-1 use is changing appetites and raising new demands on what food products need to deliver. Smaller appetites can place greater emphasis on nutrient density, bringing protein, fibre and micronutrient delivery into sharper focus alongside taste, texture and product performance.

For product developers and technical teams, responding successfully means balancing these competing priorities. How can products deliver more nutrition in smaller portions without compromising the eating experience? Which formulation and ingredient choices matter most? And as GLP-1-support and companion products emerge, what can businesses say about them without crossing the boundaries around nutrition and health claims?

Against this backdrop, New Food brings together specialists spanning nutrition science, formulation and food regulation for an expert panel discussion designed to help food businesses navigate these challenges with greater confidence. From nutrient density and formulation trade-offs to terminology, claims and labelling, the panel will share practical insight into the decisions that matter as GLP-1-support products move from concept towards market readiness.

What you will learn:

• Identify the nutritional priorities emerging with GLP-1 use and what they mean for product development.
• Understand the formulation trade-offs involved in delivering greater nutrient density while protecting taste, texture and product performance.
• Gain clarity on claims, terminology and labelling boundaries surrounding GLP-1-support and companion products.
• Make more informed product-development decisions by understanding how formulation and regulatory choices can influence market readiness.

Secure your place for this webinar today