The Institute of Food Technologists (IFT), a nonprofit scientific association committed to advancing the science of food and its application across the global food system, is hosting a free webinar on the impact of GLP-1s on food product development on Wednesday, February 25, from 11 a.m. – 12 p.m. CT. “Smaller Plates: Bigger Opportunities: Designing Food for Post-GLP-1 Appetites” will unpack what the GLP-1 revolution means for food and beverage product design and development, analyze the impact it has had on the food system, and predict future weight management trends. 

Attendees will understand how post-GLP-1 eating habits are influencing consumer expectations, portion sizes, and nutrient priorities; learn science-based approaches for developing nutrient-dense products that align with evolving eating patterns; as well as gain practical strategies to anticipate market changes, enhance product appeal, and maintain regulatory compliance in a dynamic nutrition environment.

“GLP-1 isn’t just shifting consumer habits; it’s rewriting the rules of food product development and collapsing our innovation timelines. In this webinar, we’ll take a look beyond higher protein, tighter portions, and cleaner labels to explore the role science-based product design is currently playing in meeting this important moment in food history while providing a glimpse at future weight trends food companies need to start preparing for today,” said IFT Chief Science and Technology Officer, Brendan Niemira, PhD.

Featured speakers:

• Whitney Evans, PhD, RD, Director of Nutrition and Scientific Affairs, Danone U.S.
• David Lundahl, PhD, Founder and CEO, InsightsNow

With a career spanning industry and academia, Lundahl is a longtime leader in sensory and consumer science, previously serving as the chair of IFT’s Sensory and Consumer Sciences Division. He has pioneered behavioral research methods and clean label design approaches that continue to shape product and innovation strategies. Lundahl will tap into his expertise in sensory science and consumer behavior as he explores the concept of hyperpalatability while suggesting an approach to creating products that respond to consumers’ evolving needs—specifically their concerns around ultra-processed foods.  

Evans will then provide an overview of Danone’s connection with consumers on a GLP-1 weight loss journey and share an in-depth look at its high-protein yogurt brand OIKOS Fusion, the first cultured dairy drink designed to support the nutritional needs of GLP-1 users. A registered dietitian with a PhD in nutritional epidemiology, Evans joined Danone U.S. in 2023 after working in academia for 10 years where her research focused on the role of diet in obesity prevention and treatment. 

Register here.

About Institute of Food Technologists
Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world.