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.

Plus: This episode of Omnivore is brought to you by Almond Board of California.

Circana’s Sally Lyons Wyatt walks us through new research from the global consulting firm’s that reveals just how dramatically GLP-1 medications are shifting U.S. consumer eating and purchasing behavior—and how CPG brands and retailers can get ahead of increasing consumer demand. Nutrition and metabolism researcher Kevin Hall unpacks the latest science on ultra-processed foods, explaining why debates over definitions often miss the deeper mechanisms driving excess calorie intake, and explores how food scientists, nutrition researchers, and industry innovators can work together to develop healthier, evidence-based products for the future.

Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation.

Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.