The use of GLP-1 agonists such as Ozempic and Wegovy is radically reshaping the food and beverage space as dietary choices, nutrient density and portion sizes become more central to consumers.
Food and beverage companies have responded to these trends with new formats and pack sizes, improved nutritional value and formulations that boost satiety without compromising on taste or convenience.
The next frontier is formulating for the distinct health needs of these consumers.
From protein boost to precision nutrition
“GLP-1 adoption is not only reducing how much consumers eat; it is fundamentally reshaping what they expect from food,” said Viven Sheehan, vice-president of business development for nutritional and functional ingredients at Kerry. “Appetite suppression, slower gastric emptying, and commonly reported gastrointestinal side effects such as nausea, bloating, and discomfort, are pushing consumers toward foods that are both nutrient-dense and easier to tolerate. At the same time, there is a heightened focus on protein intake to help preserve lean mass during weight loss.”
Nearly two-thirds of GLP-1 users are eating less overall, while 65% actively prioritise high-protein foods, according to Kerry’s proprietary research. This is driving a clear shift in dairy reformulation toward higher nutrient density per serving; lighter sensory experiences; formats designed for fewer eating occasions; functional ingredient fortification, and improved digestibility.
Digestive tolerance becomes a formulation priority
Tolerance, too, is becoming paramount. “A key enabler in this space is lactase enzyme technology, which allows manufacturers to create lactose-reduced or lactose-free dairy products that help more consumers continue to access the nutritional benefits of dairy, particularly protein,” said Sheehan.
“This is especially relevant as many GLP-1 users report heightened gastrointestinal sensitivity, which can make lactose intolerance symptoms more noticeable even among consumers who previously tolerated dairy well. By breaking down lactose into more easily digestible sugars, lactase allows manufacturers to preserve familiar dairy formats, such as Greek-style yogurt, cultured beverages, and high-protein RTDs, while improving digestive comfort and supporting consistent protein intake.”
To control sugar content – which naturally increases when lactose is broken down – manufacturers are increasingly leveraging strategies such as sweetness modulation, fibre inclusion and controlled fermentation, she added.
And since those consumers eat less frequently, manufacturers must think about freshness and not just pack sizes. “One of the less discussed but critical implications of GLP-1 adoption is reduced consumption frequency, which places greater pressure on product stability, freshness, and safety over longer consumption windows,” Sheehan said.
Smaller portions, higher expectations
Dairy products that naturally align with smaller portions, convenience and functionality have been the big winners in the GLP-1 era, Sheehan said.
These are:
- Drinkable yogurts and RTD dairy beverages, which support precise nutrient delivery and align with meal replacement behaviour.
- Spoonable yogurts (such as Greek-style and high-protein), where fermentation supports mouthfeel and protein perception.
- Cheese formats, with inherent protein density in small portions with strong satiety cues.
But nutrient density introduces formulation challenges – including off-notes, texture challenges, and stability issues. “In addition, as products become more nutrient-dense and are consumed more slowly, maintaining freshness, microbial stability, and sensory quality over shelf life becomes even more critical,” Sheehan said.
This can be addressed through advanced flavour modulation and masking technologies, texture and protein system optimisation, and clean label preservation solutions that extend shelf life without synthetic additives, she added.
Fortification with functional ingredients introduces additional technical complexity, particularly in cultured dairy.
“Key challenges include protein interactions affecting texture and flavor, fibre interference with fermentation performance, vitamin instability under processing and acidic conditions, and maintaining digestive tolerance. “Additionally, fortification can impact microbial stability and shelf life, particularly in clean label systems where traditional preservatives are removed,” Sheehan said.
Still, portion control remains central. “Consumers are choosing smaller portions because they feel full faster, but they still expect those portions to deliver complete value: taste, nutrition, functionality, convenience, and shelf-life reliability,” Sheehan said. “Kerry’s research shows strong growth in single-serve, portable dairy formats that combine protein and digestive support.”
Such innovations include smaller formats with higher nutritional pay-off; shifting pack communication from calories to benefits; and reformulating texture and flavour.
Indulgent categories such as cheese and ice cream are also being impacted as consumers strive for quality over quantity. “Consumers are engaging in fewer indulgent occasions but expect those moments to deliver higher quality, stronger sensory impact, and greater satisfaction,” said Sheehan. “This is driving innovation toward smaller portion formats with stronger flavor delivery; cleaner ingredient statements and premium cues, and products that feel intentional.”
To that end, both clean label and freshness become crucial quality signifiers.
From value to intent
So what does the future hold for dairy as GLP-1 adoption grows? “Dairy remains resilient due to its nutritional strength and versatility, but the role of dairy is becoming more strategic,” said Sheehan.
Specifically, it’s going to be about how nutrient density, digestive tolerance, and sensory satisfaction is delivered.
“The most significant shifts are expected in high protein, versatile dairy such as cottage cheese and yogurt, where we are already seeing double-digit category growth as consumers use these products both as simple protein‑forward foods and as flexible ingredients in everyday recipes like smoothies, pancakes and other home cooking,” Sheehan said.
Next, RTD dairy beverages and drinkable yogurts, which align with meal replacement behaviour, are also poised to benefit from the shift in consumption patterns; as are single‑serve functional yogurts that are positioned around protein and digestive comfort.
Portion‑controlled indulgent dairy, where quality matters more than quantity, is also well-placed to meet consumer expectations around permissibility.
Sheehan concluded: “As GLP-1 adoption grows, dairy’s role will become more targeted and intentional, with success defined by products that deliver nutrient density, digestive comfort, and great taste in formats that fit how consumers are actually eating.”
