Smaller Plates, Bigger Opportunities: Designing Food for Post-GLP-1 Appetites

Smaller Plates, Bigger Opportunities: Designing Food for Post-GLP-1 Appetites

Free IFT Webinar

11am CT | Wednesday, February 25, 2026   

GLP-1 medications for weight loss have radically—and rapidly—reshaped how millions of consumers think about portion size, nutrient needs, and everyday food choices. In this webinar, experts from Danone U.S. and behavioral research firm InsightsNow unpack what the GLP-1 revolution means for food and beverage product design and development, analyze the impact it’s had on the food system, and predict future weight management trends.

    Learning Objectives:
    • 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.
    • Gain practical strategies to anticipate market changes, enhance product appeal, and maintain regulatory compliance in a dynamic nutrition environment

    Speakers

    David Lundahl, PhD, founder and CEO of InsightsNow, will set the stage for the discussion, tapping into his expertise in sensory science and consumer behavior. He’ll explore the concept of hyperpalatability and suggest approaches to designing products that respond to consumers’ evolving nutritional needs as well as their concerns about ultra-processed foods.

    Whitney Evans, PhD, RD, director of nutrition and scientific affairs with Danone U.S., will share the rationale behind Danone’s strategic emphasis on consumers who’ve embarked on a GLP-1 weight loss journey and how it aligns with the company’s mission of health through food. She will offer a look at how Danone developed the OIKOS Fusion brand to support this growing market segment.

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