Future Food-Tech San Francisco 2026: Roquette tackles protein taste and texture challenges for GLP-1 consumers

GLP-1 therapies are reshaping the eating behaviors of millions of consumers, while the food ingredients industry looks to develop products that can provide “supportive nutrition.” At Future Food-Tech 2026 in San Francisco, California, US, ROQUETTE is touting the benefits of plant-based proteins and soluble fibers delivered with the sensory qualities and tastes that can drive repeat purchase.

Food Ingredients First sits down with Jennifer Kimmel, Roquette’s head of R&D for the Americas, to discuss her presentation at the summit about overcoming the innovation and formulation challenges that she says have historically prevented manufacturers from delivering high-protein products at scale.

“Increasing protein content in foods is not always straightforward, yet adequate protein intake is particularly important for people using GLP-1 therapies,” Kimmel explains. “These consumers often eat smaller portions but still need to maintain muscle mass and overall nutritional balance.”

She adds that higher protein concentrations often compromise a product’s sensory profile, creating issues such as thickened consistency, a gritty mouthfeel, and an intensified bitter taste.

Real-world GLP-1 applications

The Future Food-Tech summit is bringing together food and beverage manufacturers, ingredient suppliers, and investors to understand how the industry can help consumers on weight-loss therapies get the nutrients they need.

Roquette set up an exhibition table to showcase three concept foods developed for GLP-1-supportive nutrition. The concepts include a London fog tea, garlic Parmesan crackers, and a pear ginger prebiotic soda. Each concept includes Roquette’s Nutralys protein and Nutriose fiber ranges. Additionally, she highlights that the concepts are designed to meet the formulation challenges unique to GLP-1 consumers’ needs.Jennifer Kimmel, Roquette’s head of R&D for the Americas.

“To address this, Roquette has developed a range of plant-based pea and fava protein ingredients designed to help formulators deliver higher protein levels without compromising eating quality,” Kimmel says. “For example, our newly launched Nutralys Pea 850F enables manufacturers to increase protein inclusion while minimizing off-flavors.”

“In fact, sensory panel testing has confirmed that it offers a smoother and more neutral taste profile, helping brands create protein-rich foods and beverages that remain enjoyable to consume. By combining improved sensory performance with strong nutritional value, these solutions help formulators develop GLP-1-friendly products that balance high-quality protein delivery, nutrient density, and palatability.”

Rethinking protein and fiber

For most of the health-and-wellness era, Kimmel says that protein and fiber have functioned as reliable but relatively blunt instruments added to products to support a “high-protein” or “high-fiber” claim. This positions the protein and fiber ingredients broadly around energy, digestive health, and weight management. However, she asserts that GLP-1 is changing that.

According to Kimmel, when someone eats much less than usual, as is common with consumers taking GLP-1 therapies, the margin for nutritional shortfalls narrows dramatically. At the same time, the functional and multifunctional demands placed on every gram of protein and fiber in a formulation become more precise. 

Moreover, she states that, since many manufacturers are still familiarizing themselves with GLP-1-focused product development, the goal is to help them identify scientifically grounded ingredients that meet the specific needs of this emerging consumer group.

“Since individuals using GLP-1 tend to eat less overall, there is an increased risk of not meeting daily nutrient requirements through diet alone,” says Kimmel. “Manufacturers have an opportunity to include nutrient-dense ingredients that deliver meaningful health benefits within GLP-1 solutions.”

“While protein and fiber have long been staples in traditional health-and-wellness formulations, their role is evolving in the GLP-1 space. Protein is increasingly prioritized for muscle maintenance during weight loss, as research shows that higher-protein diets can help preserve lean body mass during calorie restriction.”Roquette says tackling plant-based protein’s taste and texture challenges is essential.

Kimmel spotlights that fiber is also being reappraised and moving beyond its conventional digestive health positioning into a broader role in appetite regulation and cardiometabolic health. This is backed by a growing body of clinical evidence and is a shift that Roquette says it is actively investing in. To that end, the company has ongoing scientific research programs built around both its protein and fiber ingredient ranges.

“Our studies demonstrate how ingredients like Nutriose fiber and Nutralys protein can support key concerns for GLP-1 consumers, including gut health, satiety, and preservation of lean muscle mass,” Kimmel explains. “These benefits are highly relevant not only during GLP-1 use, but also as consumers transition off the therapy and look to maintain long-term health outcomes.”

A new era for functional food

Roquette states that its Horizons platform is deep-diving into the GLP-1 phenomenon. By synthesizing provider feedback and ingredient data, the platform helps the company separate fleeting fads from lasting market changes.

Furthermore, Kimmel says GLP-1 is sparking a broader “health-first” movement, increasing the demand for everyday products that regulate appetite and blood sugar. In turn, these products must appeal to a wider audience of health-conscious consumers who aren’t even using clinical weight-loss therapies.

“That said, the long-term trajectory of the GLP-1 wave will depend in part on regulatory clarity around food and supplement claims and broader access to medications,” she emphasizes. “However, underlying drivers — including rising obesity rates, aging populations, and increasing interest in food as medicine — suggest sustained demand for nutrition solutions that support healthy weight management.”

“These insights are shaping our ingredient strategy, accelerating innovation around science-backed proteins, fibers, and functional carbohydrates that support satiety, muscle maintenance, and metabolic health.”

The “plant-based trilemma”

Kimmel concludes, noting that, as the GLP-1 market becomes saturated with “high-protein” and “high-fiber” marketing, brands must look beyond volume to stand out. Success hinges on the quality and origin of the protein, with sustainability emerging as a critical factor for clinical credibility.Fiber is also being reimagined for the GLP-1 nutrition era.

She also points out that plant-based proteins are uniquely positioned to meet this shift and offer high nutritional density with lower environmental impact. By adopting these sources, companies can align with modern consumer demands for ethical sourcing and long-term food system resilience.

“At the same time, sustainability alone is not enough — products must also meet expectations for taste and functionality,” Kimmel adds. “That’s why innovation is focused on helping formulators solve the ‘plant-based trilemma’ — creating protein-fortified foods and beverages that deliver on health, environmental impact, and sensory quality.”

“Roquette’s plant-based protein solutions are designed with this balance in mind, combining strong nutritional profiles with functional performance in formulation and improved taste and texture. By supporting manufacturers with ingredients that address sustainability, functionality, and consumer experience simultaneously, we help brands differentiate their products and stand out in an increasingly commoditized high-protein market.”