Smaller portions, new expectations for food products

GLP-1 medications are no longer being discussed solely in a medical context. Retailers, food manufacturers, and market researchers are also examining their potential impact on shopping and eating habits. Early research points to smaller portions and a growing preference for foods that provide protein and nutrient density.
These shifts may also change what consumers expect from food products and product concepts. Portion size, convenience, and a balanced nutritional profile could become increasingly important.

Opportunities for product development

For food manufacturers and product developers, this raises an important question: How can products be designed to meet the needs associated with smaller serving sizes?
California walnuts can play a versatile role in this context. They add flavor and texture while providing protein, fiber, and plant-based omega-3 ALA. They can also be incorporated into a wide range of product concepts, including breakfast products, snacks, baked goods, and plant-based applications.

The discussion around GLP-1 is opening up new possibilities for product development. As portion sizes become smaller, greater attention may be placed on ingredients that combine multiple attributes and work across a variety of product concepts.