As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this episode of SciDish, experts explore what post-GLP-1 eating really looks like and how food can better support consumers across a changing nutritional journey.
This episode of Omnivore is brought to you by Almond Board of California.
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GUESTS
Maha Tahiri is CEO and founder of Nutrition Sustainability Strategies LLC, where she advises companies on global health, nutrition, and regulatory strategy. A seasoned executive and board advisor, she brings decades of experience leading innovation and public health initiatives at major food and beverage companies. Tahiri is known for translating science and consumer insights into strategies that drive sustainable growth and improve the food system.
David Lundahl is the CEO and founder of InsightsNow, a behavioral research firm, and a longtime leader in sensory and consumer science. His career spans industry and academia. A published author and former chair of IFT’s Sensory and Consumer Science Division, Lundahl has pioneered behavioral research methods and clean label design approaches that continue to shape product and innovation strategies. He has an MS in statistics and a PhD in food science and technology from Oregon State University.
Omnivore Podcast
In each episode of Omnivore Presents: SciDish, listeners get a deeper dive into a single topic shaping the future of food. Hosted by the editors of Food Technology, together with IFT members and subject matter experts, SciDish brings you the science, insights, and real-world perspectives that drive innovation, solve complex challenges, and connect disciplines across the global food system.
