This session explores how the rapid rise of GLP-1 medications is fundamentally reshaping away-from-home eating and what that means for research chefs and menu innovators. Drawing from Mattson’s proprietary multi-phase study of GLP-1 users and other market data, the presentation uncovers dramatic shifts in appetite, taste perception, protein and fiber needs, alcohol consumption, and restaurant visitation. Attendees will gain data-backed insights and concept-tested menu ideas designed to meet emerging nutritional and sensory demands. With up to 35% of future food & beverage sales potentially influenced by GLP-1 users, this session challenges operators to rethink portioning, nutrient density, and menu architecture for a rapidly evolving consumer landscape.
CEUs Eligible: 1 CEU
Speakers
| Resources | 00:45:00 |
| Slides and Recording | 00:45:00 |
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
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