As millions of Americans turn to GLP-1 medications for weight loss, one question keeps surfacing: what should people actually be eating? At Danone North America’s Research & Innovation Center in Louisville, Colo., scientists are rethinking healthy snacking to meet the unique nutritional needs of this fast-growing population.
“The use of GLP-1s is just going to continue to grow with reduced prices of medication. We know that roughly 51% of Americans meet the diagnostic criteria for GLP-1 use, and then on top of that, there are several randomized control trials underway right now looking at how GLP-1s may have a benefit in other diseases,” explains Whitney Evans, director of nutrition and scientific affairs at Danone North America.
“What we are doing here at Danone is really keeping an eye on the research literature,” she added, asking: “As more studies come out that include dietary data on individuals taking GLP-1s, is there an opportunity for us to evolve our portfolio along with it?”
Oikos Fusion and Oikos Protein Shakes underscore GLP-1 users diverse needs
The answer is yes, but Danone isn’t waiting to meet the unique needs of GLP-1 users. It already is innovating products tailored for different stages of their weight loss journey and daily lives, including the recently launched Oikos Fusion and Oikos Protein Shakes.
“Oikos Fusion is one of the products that I am incredibly proud to talk about, because I had the privilege of working on it from conception when we first started talking about trying to create a product specifically for GLP-1 users, till its launch. And now I am actually going out and talking to healthcare providers about it,” Evans enthuses.
She explains that Oikos Fusion is a “very compact, nutrient dense” cultured dairy drink that packs into a mere 7 fluid ounces 23 grams of protein, 5 grams of prebiotic fiber and additional vitamins and nutrients.
Discover how GLP-1s are disrupting the food and beverage industry - and how to stay ahead
Weight-loss drugs are taking the world by storm, reshaping everything from consumer habits to product innovation. From soft drinks to alcohol, confectionery to snacks, we dissect the disruption and ask what’s next in a dynamic installment of our Positive Nutrition broadcast series airing February 5. Get all the details and register for free: https://www.foodnavigator-usa.com/Events/global-glp-1-disruption/
She explains the idea of creating a low-volume, high-nutrient beverage came from conversations with GLP-1 users who are cutting out about 1,000 calories per day from their diet but still needed the same nutrients, minerals, protein and fiber.
“What we tried to do with the development of Oikos Fusion was really lean into the nutrition science to understand what nutrients people taking a GLP-1 drug would be most likely be deficient in due to their lower caloric or energy intake, and really understand from a nutrition perspective, how we could uniquely support them,” she said.
“But then we also leaned heavily on consumer research to understand what are the pain points of the consumer. What is the day in, day out challenge that the consumer faces and that they are willing to address, or they know they can address through changes in their diet?,” she added.
GLP-1 users needs evolve across their weight loss journey
As GLP-1 users acclimate to the drug’s side effect or reach their goal weight, they may seek products with higher volumes to support satiety, but which are still nutrient dense. That is where Oikos Protein Shakes come in. The shakes have more fluid – 12 ounces – and more protein at 30 grams, making them ideal for later in the weight loss journey.
Because the shakes are shelf stable, they are also well suited for different dayparts – such as after a workout at the gym or on the go – when a refrigerated product like Oikos Fusion may not be appropriate. Evans also notes they pair well with coffee – for consumers looking to tap into the emerging “proffee,” or protein+coffee, trend.
Differentiating protein for tailored functional benefits
Danone researchers also discovered not all types of protein are digested the same way – opening the door for product developers to tailor benefits for distinct phases of a GLP-1 user’s weight-loss journey.
For example, Evans explains, whey and casein are both dairy proteins but because they are digested differently they “unlock different functional benefits for the consumer.”
She explained that when casein proteins interact with the acidity of the stomach they clot, which slows their absorption into the bloodstream, “so they can really help support satiety.”
Whey, on the other hand, digests much more rapidly because it usually stays in liquid form, which supports “more robust peaks of those essential amino acids in the bloodstream,” making it better for post-workout support, she said.
As illustrated by Danone’s ongoing research and product development, this is only the beginning of a new generation of snacks designed for the changing nutritional needs of GLP-1 users and health conscious consumers more broadly.