Research shows that awareness of GLP-1 medications is on the rise as Americans explore these agonists for a variety of reasons. Experts highlight that beverages will play a key role in supporting this growth.
For years, the soft drink industry has focused on sugar reduction and fortification to improve its health credentials, yet consumer trust remains fragile. As we look toward 2026, the conversation is shifting from what is added to a drink to how it is made.
BOOST unveiled its new BOOST Advanced Nutritional Shake designed to support nutritional needs during a weight management journey for adults who are on GLP-1s, the company says.
Supergut, a leader in gut-health innovation, announced the launch of three new flavors of its GLP-1 Booster: Blood Orange, Raspberry Lemon and Watermelon Lime.
Beverage trends including gluten free, non-GMO, plant-based and low- or no-sugar are resonating in the marketplace as consumers are looking for more than a “diet” to help them manage their weight.
As consumers “take control of their weight,” beverage-makers are employing a diverse group of ingredients such as functional offerings and new age sweeteners.
Taiyo International Inc. presents a new raw coffee bean ingredient with a wide range of applications. Functional WGCP (whole green coffee powder), derived from raw coffee beans using a patented technology, improves both mental focus and concentration for as long as six to eight hours, helps to reduce and stabilize blood glucose levels, and can act as an appetite suppressant, the company says.
The Institute of Food Technologists (IFT) saw more than 23,000 attendees at IFT16: Where Science Feeds Innovation. The organization’s annual meeting and food expo, which took place July 16-19 at McCormick Place in Chicago, featured various speakers, poster presentations, scientific sessions and a sold-out expo floor that had 1,222 exhibitors.
The Institute of Food Technologists (IFT) saw more than 23,000 attendees at IFT16: Where Science Feeds Innovation. The organization’s annual meeting and food expo, which took place July 16-19 at McCormick Place in Chicago, featured various speakers, poster presentations, scientific sessions and a sold-out expo floor.