Complexity and Layering in Flavor

The rise of GLP-1 drugs, like Ozempic, is a potentially existential threat to the makers of salty, sugary, high-calorie snack foods. But it's obvious that the gigantic food industry will search out ways to adapt. So what types of new products will they sell? How will they be flavored? How will they be packaged and marketed? On this episode of the podcast, we speak with Barb Stuckey. She is the chief innovation and marketing officer at Mattson, a San Francisco Bay Area company that helps food producers find the next big flavor. Her team recently undertook a big study of Ozempic users to get a better understanding of how it changed their diets. She speaks to us about what they learned, what new types of products are in development, and how food manufacturers find the next big thing.

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