GLP-1 Ingredient Solutions for a Changing Nutrition Landscape

GLP-1 Ingredient Solutions for a Changing Nutrition Landscape

By Sean McHenry, Director of Business Development, Batory Foods

GLP-1 medications are changing how consumers eat, hydrate, and fuel their bodies. While these treatments improve satiety and blood sugar control, they also introduce new formulation challenges for food and beverage brands.

In practice, GLP-1 users are eating less. Portions are smaller. Frequency is lower. That means every formulation decision carries more weight. The brands that succeed are the ones that focus on nutrient density, tolerance, and consistency rather than chasing novelty.

At Batory Foods, we work with manufacturers across categories who are navigating this shift in real time. The most successful reformulations tend to focus on a few core nutrition priorities and execute them well.

Where Food and Beverage Fits

GLP-1 users are not automatically eating healthier. Instead, they are prioritizing protein, fiber, and nutrient density while looking for products that are easy to digest and easy to fit into everyday routines.

Because discontinuation rates remain high, it is also important to think beyond treatment. Products that support consumers both during GLP-1 use and after treatment ends are more likely to deliver lasting value.

Muscle Support

Loss of lean muscle mass is one of the most significant nutritional concerns associated with GLP-1 use. Preserving muscle supports metabolic health, strength, and long-term weight management, especially when overall calorie intake is reduced.

In reformulation work, we often see brands lean on a mix of complete proteins and complementary systems to balance nutrition, texture, and cost.

Common protein solutions include:

• Whey protein concentrates and isolates for complete amino acid profiles
• Milk proteins and casein for sustained digestion and satiety
• Soy protein for neutral flavor and functional versatility
• Collagen to support protein enrichment while maintaining smooth texture
• Plant proteins such as pea, faba or fava bean, chickpea, wheat, and hemp
• Custom blended protein systems to optimize mouthfeel, solubility, and nutrition

The goal is not simply to increase protein, but to do so in a way that works in smaller portions and remains approachable for daily consumption.

Digestive Comfort

Gastrointestinal discomfort remains one of the leading reasons consumers discontinue GLP-1 medications. From a formulation standpoint, digestive tolerance is non-negotiable.

Increasing dietary fiber intake can help support normal GI function and regularity, but fiber selection and dosage matter. We often guide brands toward fibers with a strong track record of tolerance.

Frequently used fiber solutions include:

• Fibersol® soluble corn fiber for low-viscosity fiber enrichment
• Frutafit® chicory root inulin for prebiotic support
• Litesse® polydextrose for fiber content with minimal impact on texture
• HealthSense® High Fiber Flour
• FOS and agave inulin to support gut health and provide mild sweetness

These ingredients allow brands to add functional benefits without compromising taste or digestive comfort.

Natural Sweeteners

Even as sugar intake declines, consumers still expect products to taste good. For GLP-1 users, sweetener sensitivity, blood sugar awareness, and label simplicity are key considerations.

Natural sweeteners are often used to support reduced-sugar and portion-controlled formulations while maintaining flavor balance.

Common solutions include:

• Stevia for high-intensity sweetness
• Monk fruit to complement stevia and soften sweetness perception
• Allulose for sugar-like taste and bulking functionality
• Erythritol for sweetness and mouthfeel
• Tagatose for additional prebiotic benefits

Successful formulations often rely on combinations rather than single sweeteners to achieve the right sensory profile.

Clean Energy Support

As calorie intake decreases, many GLP-1 users report fatigue or low energy. Brands are responding with clean-label energy solutions that support focus and endurance without overstimulation.

Ingredients commonly used in this space include:

• Tea extracts for gentle caffeine delivery
• Guarana as a natural energy source

These ingredients align well with everyday use rather than performance-driven positioning.

Satiety After GLP-1

When GLP-1 treatment ends, hunger returns quickly. Supporting satiety during this transition is critical to helping consumers maintain progress and avoid rebound weight gain.

We often see brands combine multiple ingredient types to support fullness and balance.

Common satiety-supporting ingredients include:

• Soluble fibers such as corn fiber, inulin, polydextrose, and IMO
• Insoluble fibers including wheat, oat, psyllium, and pea
• Nuts and seeds for texture and fat content
• Healthy fats such as MCT oil to support satiety and energy

These ingredients help products feel more complete, even in smaller portions.

Finding the Right Innovation and Supply Partner

Reformulating for GLP-1 consumers is not about creating a single “GLP-1 product.” It is about understanding how eating behaviors have changed and adjusting formulations accordingly.

At Batory Foods, we help brands navigate these changes with food-focused expertise, a diverse ingredient portfolio, and reliable supply. Our role is to support practical innovation that works across categories and fits real consumer behavior.

GLP-1 medications may be reshaping nutrition, but thoughtful formulation remains the foundation of success.