Ancillary Market Outlook 3.3
They want craveable fare with healthful additions, such as protein, fiber and functionality. Colleen Zammer, vice president of varietal solutions growth and corporate innovation, Bay State Milling, said, To keep up with this growing market, food manufacturers need ingredients that can deliver critical nutrition, but also those that can scale and seamlessly integrate into todays production lines
GLP-1 users arent causing a seismic shift in restaurant behavior changes are more gradual and took a couple of years to come about, said Brooks Berrodin, director of Thought Leadership, Foodservice at Circana While it is important for restaurants to adjust to the changing reality, GLP-1s arent yet disrupting the industry. One of the most noticeable shifts is in portion sizes as consumers are no longer looking to super size their orders and instead they are looking for ways to manage the amount they eat and drink, Berrodin explained
Persson, S.C
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This approach helps improve their health while making care more affordable for everyone
