Food, Health & Nutrition
As GLP-1 adoption reshapes appetite, satiety, and purchasing patterns, food and beverage manufacturers are reassessing formulation strategies. In this Q&A, Tate & Lyle’s Jenna Peterson discusses ingredient approaches to support sugar reduction, fiber fortification, and nutrient density while maintaining taste and texture.
In this column, the authors explore how genetics, multi-omics tools, wearables, and AI are advancing precision nutrition and predicting individual dietary responses.