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You might think of GLP-1 drugs as miracles of modern medicine, but the food industry views them as a threat.

Why?  Eating less is bad for business.

The Threat

• Data: Alarming new research reveals threat GLP-1s pose to food and drink sector: New research has revealed that as many as 8% of Britons now use weight loss drugs, with a further 14% considering their use in the future…. Read more
• GLP-1 in real life: Smaller shops, fewer ultra-processed foods: Enough with the predictions. How are GLP-1 drugs actually impacting purchasing behaviour?… Read more
• FoodDive: How GLP-1s are shaking up snacking: GLP1-s are reshaping how Americans eat, pushing more consumers toward smaller portions and nutrient-dense options packed with ingredients like protein or fiber. As sales for traditional packaged snacks decline, food companies are now rushing to tap into this fast-growing market.
• What is the ‘GLP-1 halo effect’?  The GLP-1 craze could end up changing more diets than expected – even those of non-GLP-1 users…. Read more
• GLP-1s: Is the industry asking the wrong question?  New data and clinical insight suggest the real impact of GLP-1 drugs isn’t less eating – it’s a rethink of how, when and why people eat… Read more

How food companies are responding

• How GLP-1s are reshaping product innovation:  For product developers, designing GLP-1 friendly foods will require new sensory approaches, emotional metrics and new nutritional architectures… Read more
• The Ozempic effect reaches the bread aisle: Bimbo redesigns bakery for GLP-1 users: The world’s biggest baker says GLP-1 weight-loss drugs are already reshaping how people eat, so it’s redesigning bread and snacks to keep up… Read more
• GLP‑1 drinks take off as brands race for $3.5bn functional growth: From protein shakes to collagen coolers, brands are reinventing beverages for the GLP‑1 era and the race for dominance in this fast‑growing $3.5bn category is just beginning… Read more

When customers go off the drugs

• After GLP-1: Weight regain, food fear and the industry’s next reckoning: With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior… Read more
• What happens after GLP-1s and why food will matter more than ever: Former GLP-1 users looking to keep the weight off are a potentially underserved consumer base looking for foods and beverages that will help the feel full longer, manage portions and meet their health goals… Read more

The marketing opportunities

• GLP-1 food boom: Market growth, big brands, and key challenges: GLP-1 fuels rapid food and beverage sector growth – but risks and costs mount… Read more
• GLP-1-friendly foods are booming – but the label is still taboo: From “high protein” to “supports muscle mass” claims, brands are coding GLP-1 benefits without naming the trend outright… Read more
• GLP-1 ranges: Should you launch one?  We round up the challenges and opportunities of entering the ‘GLP-1 friendly’ meals arena… Read more
• Food cravings on GLP-1s? What formulators need to know: It’s a common misconception that GLP-1 drugs erase food cravings. Actually, they alter them… Read more
• Could the GLP-1 boom open the door to shrinkflation? Users of the drugs want smaller portions – this could help food companies save money… Read more
• Beyond GLP-1 drugs: How dietary ingredients can naturally support body’s own satiety hormone: As interest in GLP-1-based weight management grows, emerging data on a dietary ingredient suggest there could also be a more natural approach to control appetite and metabolic health…. Read more

Regenerative is the new buzzword for sustainable agricultural practices.  Unfortunately, the term is undefined.

I like the approach of the Real Organic Project: regenerative begins with—and extends—certified organic production methods.

The USDA has now adopted the term for its own purposes: USDA Launches New Regenerative Pilot Program to Lower Farmer Production Costs and Advance MAHA Agenda.  It

announced a $700 million Regenerative Pilot Program to help American farmers adopt practices that improve soil health, enhance water quality, and boost long-term productivity, all while strengthening America’s food and fiber supply…(HHS) is also investing in research on the connection between regenerative agriculture and public health, as well as developing public health messaging explaining this connection.

This sounds great, but what does it mean?  Cutting through the rhetoric,

In FY2026, the Regenerative Pilot Program will focus on whole-farm planning that addresses every major resource concern—soil, water, and natural vitality—under a single conservation framework. USDA is dedicating $400 million through the Environmental Quality Incentives Program (EQIP) and $300 million through the Conservation Stewardship Program (CSP) to fund this first year of regenerative agriculture projects.

Oh.  It’s investing in two existing programs that already paid farmers to reduce tilling, plant cover crops, and manage manure.

As Marcia Brown explains in Politico

It’s the most significant commitment toward regenerative agriculture the Trump administration has announced yet, but it comes months after it axed similar Biden-era conservation programs and as it pushes ahead with approvals for new pesticides that are considered forever chemicals.

She quotes Stephanie Feldstein of the Center for Biological Diversity:

Regenerative agriculture needs to be more than just buzzwords Big Ag uses to greenwash business as usual…While the Trump administration promises money for sustainable practices, it continues to cut conservation staff, support the pesticide industry, roll back environmental laws and play trade war games that hurt farmers and our food system.

Comment

All USDA agricultural support programs should require farmers to produce foods in ways that minimize damage to the environment.  This initiative needs to come with specific requirements, clear definitions, and accountability.  These are tiny programs in the context of USDA’s $20 billion annual expenditure on farm supports.  If the agency is serious about producing food more sustainably—which it absolutely should be—it will define what it means by regenerative and apply those principles to all its programs.

Otherwise, this is flat-out greenwashing.

The Make America Healthy Again (MAHA) commission was rumored to be releasing its second report, this one on policy, yesterday, but that did not happen.

CNN reported: “New ‘Make America Healthy Again’ report to be released in weeks”

The commission is “on track” to deliver its report to the White House by August 12, White House spokesman Kush Desai said in a statement. “The report will be unveiled to the public shortly thereafter as we coordinate the schedules of the President and the various cabinet members who are a part of the Commission.”

We have had plenty of hints about what it might be promoting:

• Get rid of artificial foods dyes   [ok]
• Cane sugar is better than high fructose corn syrup.  [not when it comes to sugars and calories]
• Beef tallow is better than seed oils [not when it comes to heart disease risk].
• Close the GRAS loophole (the rule that lets food companies say whether the additives they use are safe).  [good idea, about time]

According to Politico, after an

outcry from major food businesses and farm groups that are traditionally allies to Trump, the White House promised to stay away from a crackdown on pesticides and avoid surprising the food industry with new additive targets or regulations.  Industry insiders are expecting the report to…secure more voluntary commitments from companies on the transition to natural food dyes, define “ultra-processed foods,” update the Dietary Guidelines for Americans, reform the “generally recognized as safe” designation and limit recipients of federal food aid from purchasing junk food with their benefits.

I love Politico’s quote from a food industry lobbyist: “The White House has certainly gotten the message, both from agriculture and the food sector, that they are on the edge of a nanny state…Like this is Michelle Obama on steroids. The message we’ve gotten from the White House is, ‘Don’t worry, we’re not letting the crazy people run rampant over the food sector.’”

In anticipation of the report’s release, Food and Water Watch issued a statement: “Making America Healthy Will Require Big Ag Confrontation, Not Capitulation.”

The MAHA Commission’s report is a smokescreen designed to draw attention away from the Trump Administration’s dangerous deregulatory agenda. The report will be most notable in what it lacks: any real action on glyphosate, linked to rising cancer rates nationwide…Food & Water Watch research finds that Bayer has spent over $21 million on federal lobbying since the federal Cancer Gag Act…in 2023… — a 43 percent increase over the past ten quarters. State spending is also on the rise. In the past year, Bayer spent more on lobbying than any other year on record in Iowa, a key battleground state where 89% of voters oppose the Cancer Gag Act. The bill failed.

Clearly, much is at stake.  It looks like MAHA versus the realities of MAGA.

I can’t wait to see how this one resolves and hope the wait isn’t too long.  Stay tuned for this one.

Addition August 15: The New York Times seems to have gotten a leaked copy.of the report.  It has plenty to say about this early draft.

My new book, The Fish Counter, comes out June 10.  I will say more about it then.  In the meantime…

My interview about it with Nutrition Action’s Bonnie Liebman. 

Which fish are healthy and sustainable? It’s complicated

Seafood is good for you. That’s no surprise. But it’s not easy to find species that don’t contain mercury, PCBs, PFAS, or other contaminants, aren’t overfished, and aren’t linked to human rights abuse…  Read more here

I’ve been collecting items on new and emerging food products.  Enjoy!

• Cow-less casein protein ‘first’ creates full cheese spectrum: A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives…. Read more
• Are watermelon seeds the next breakthrough in plant-based milk?  Watermelon seed-based non-dairy beverage Milkish won “fan favorite” in the Fancy Face-Off pitch at the Winter Fancy Food Show – but can it win over retailers and shoppers?… Watch now
• Cell-cultured mouse “mousse” petfood headed for commercial release.  BioCraft Pet Nutrition has partnered with Prefera Petfood to commercialise a hypoallergenic, nutritionally complete cat food made almost entirely from cell-cultured mouse…. Read more 
• Cultivated dinosaur meat hits the market in food tech first: Hitting a major food tech milestone, scientists have developed and launched a range of products made from cultivated dinosaur meat… Read more
• Seaweed has an ocean of potential, but headwinds remain: Investment and climate are barriers for the seaweed to innovate and achieve all it can achieve… Read more
• Green Queen Better Meat secures U.S. patent for turning potato waste into mycoprotein The Better Meat Co has secured its sixth U.S. patent for a process that uses potato-processing waste to grow high-protein, high-fiber mycelium, offering a sustainable, nutrient-rich alternative to conventional meat. Read More

And then,

• How Coca-Cola is using Minute Maid to push into alcohol: The soda giant’s Red Tree Beverages subsidiary is making a bet that its vodka lemonade can help it gain a stronger foothold in booze.

It’s a brave new food world out there.  I wonder how cell-cultured dinosaur meat tastes…

I am endlessly fascinated by the plant-based industry producing products to substitute for animal foods.  Here are a few samples of what’s happening in this area.

Domestic

• Dairy and plant-based organizations go head-to-head over FDA’s plant-based milk labeling guidance:  More than 900 comments have been submitted to the FDA over its proposed labeling guidance for plant-based milk alternatives. From Danone North America to the Plant Based Foods Association, we round up some of the key arguments from both sides…. Read more
• ‘It is crucial for consumer acceptance’: Replacing animal fats in plant-based food:  While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated for plant-based meat…. Read more
• Plant-based products and health: Study reveals nutritional shortfalls, but saturated fat benefits:  The nutritional value of plant-based meats is limited by lack of key micronutrients, although they contain significantly less saturated fat, indicates an assessment of products on the Hong Kong market…. Read more
• Start-up’s chickpea-based protein isolate boosts protein content in dairy-free cheese:  Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes…. Read more
• Beyond Meat slashes workforce as business model is under fire:  The plant-based giant continues to face headwinds as consumers prioritize affordability.

International

• Denmark unveils the ‘world’s first’ action plan for plant-based foods: Eighteen months after the Agreement on the green transformation of Danish agriculture was approved by the Danish Parliament, Food Minister Jacob Jensen has launched the government’s new action plan for plant-based foods…. Read more  
• Green Queen: South Korea Unveils National Plan to Promote Plant-Based Food Industry:  South Korea becomes the second nation to announce a national plan dedicated to boosting local plant-based food production and consumption. Read More
• Start-up’s chickpea-based protein isolate boosts protein content in dairy-free cheese: Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes…. Read more
• Clean and clear: China’s Haofood optimistic about plant-based growth despite dwindling hype:  China-based clean label brand Haofood is putting extra efforts into innovation while maintaining focus on taste and affordability to boost consumer adoption of plant-based diets. Read more

FoodNavigator–Asia, a newsletter I subscribe to, publishes articles on reformulation and has now collected them in one place.

Reformulation is what happens when companies change the mix of food product ingredients to make them healthier—or at least to appear healthier-.  This is a highly effective sales strategy.

But reformulation raises philosophical questions:

• Is a slightly better-for-you food product necessarily a good choice?
• Does reformulation convert an unhealthy ultra-processed food product into a healthy one?
• Is a food product with a gram or two less of sugar or salt likely to make any difference to your health?

Never mind.  Here’s what food companies are doing these days, at least in Asia.

Special Edition: Reformulation: Sugar, Salts, Fats and Oils

Governments across the region are continuing to enforce policies to reduce sugar, salts, fats, and certain oils. In this special edition, we’ll showcase the companies providing the most innovative solutions and brands at the forefront of this charge.

• Level up: Singapore’s Gryphon Tea Company reformulates RTD teas to meet better-for-you demand, raises Nutri-grade rating:  Singapore-based Gryphon Tea Company has updated its cold-brewed tea range with “no added sugar” formulations, which the firm says has helped it keep up with the better-for-you trend and reach out to a bigger pool of health-conscious consumers… Read
• ‘Prioritising indulgence’: Cargill-owned Aalst Chocolate investing in consumer-driven innovation to solidify market position:  Cargill-owned Aalst Chocolate is putting “substantial investment” into insights-driven R&D, customised products, and strengthening of its bean-to-bar supply chain to push growth in Asia and beyond… Read
• Hitting the sweet spot: India’s The Brooklyn Creamery winning over Middle East consumers with better-for-you options and novel flavours:  India-based The Brooklyn Creamery is making headway in the Middle East by catering to the buying behaviours and eating habits of consumers in the region, including healthier options and innovative flavours… Read
• Slash the salt: High sodium content in condiments poses public health concern in China:  There is an urgent need for government-backed comprehensive reformulation programmes for high-sodium condiments in China, experts claim… Read
• Thai UPF warning: Products routinely exceed fat, sugar, salt RDIs – new data:  New data from Thailand claims almost all ultra-processed food (UPF) products exceed the recommended daily amount of sodium and lack essential nutrients and minerals… Read
• Innovation challenge: How can firms meet reformulation and fortification demands while remaining cost competitive?  Food firms need to be increasingly savvy when it comes to meeting growing consumer demands for fortified and reformulated products, in order to remain cost competitive in the current economic environment… Read
• Magic marination: World-first liquid shio koji brand hopes to ride ASEAN umami and health trends:  World-first liquid shio koji brand Hanamaruki has big plans to ride on the growing umami and wellness trends in South East Asia, after seeing success in western and East Asian markets… Read
• Bull fighters: How Thailand’s Hippo Energy Drink is taking on the big-name competition:  Thailand-based Hippo Energy Drink believes that its combination of health, natural ingredients and low sugar offerings can help it build on its initial success in South East Asia and take on major brand competitors in the category… Read

New product launches

• Why Kraft Heinz is making Macaroni & Cheese ice cream and Grey Poupon wine:  The launches are part of an effort to build relevance for iconic brands in a way that aims to combine whimsy and consumer interest into items that attract both social media attention and sales.
• A delightful soft drink mashup: Pepsi and Peeps team up for marshmallow-flavored cola, out now:  The Pepsi X Peeps drink, described as having a “pillowy-soft marshmallow cola flavor,” will be available in mini-can multipacks and 20 oz. bottles.
• Upcycling sawdust to make alternative oils and fats:  Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives…. Read more

Chocolate hazards

• BBC News Mars Wrigley factory fined after two workers fall into chocolate vat: Two workers were rescued when a hole was cut in the bottom of a partly-full Mars Wrigley chocolate tank.  Read More
• UK Police force cracks case of 200,000 stolen Cadbury Creme Eggs from lock-up: A chocolate egg-snatcher is facing a jail sentence after being caught red-handed with a trailer load of Cadbury Crème eggs worth more than £31,000 ($37,000)…. Read more

Research breakthroughs

• Review calls for more studies on cinnamon and cognitive function:  Cinnamon and its bioactive compounds may support brain function and slow cognitive impairment associated with neurodegenerative diseases, suggests a new review published in the journal Nutritional Neuroscience…. Read more

Comments

Sigh.

Marshmallows and upcycled sawdust.  Yum?

Chocolate is always in the news for one reason or another.

As for cinnamon and cognitive function, if only.  The authors declare no conflicted interests.

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