Food formulation and precision nutrition in the Ozempic era: ‘There’s an entire secondary market that can come from any breakthrough technology’

October 10, 2025 | Elaine Watson

UC Davis Innovation Institute for Food and Health discovery forum on metabolic hormones and precision nutrition in the Ozempic era.

“No one knows exactly what is the impact of these new [GLP-1 receptor agonist] drugs Ozempic or Mounjaro… but something is happening because protein overall became [a trend],” JBS meat magnate Wesley Batista observed at Rothschild’s consumer conference in London last month.

The data suggest a slightly more nuanced picture, as protein was hot long before GLP-1 drugs hit prime time (despite the fact that most Americans get more than enough), while some GLP-1 users report reduced consumption of fatty meats.

However, there’s no doubt that GLP-1 drugs are accelerating interest in protein to address the loss of lean muscle mass associated with rapid weight loss from these drugs. And startups are now offering solutions from enzymes that increase protein absorption (Amplifye) to “insanely soluble” proteins (Alpine Bio) enabling formulators to pack ever greater amounts into snacks and beverages.

Others, meanwhile, are attempting to play in the space between food and pharma with a new category of ‘biomimetics’ that activate GLP-1 and other receptors such as GIP that are associated with appetite regulation.

‘Protein is the Taylor Swift of nutrition right now’

While GLP-1 receptor agonist drugs have not yet had seismic effects on the food industry, the second wave, which should be better tolerated and easier to consume, is likely to drive wider adoption, predict experts. And food companies better be ready, said Dr. Kim Fisher, director of programs at the UC Davis Innovation Institute for Food and Health (IIFH).

Speaking at a discovery forum on GLP-1s hosted by IIFH in Sacramento, California earlier this week, she said: “There are over 100 clinical studies in the pipeline right now with about 40 in phase three, meaning we’ll see new things on the market in the next year or two, from weekly pills to monthly injections. The benefit of combination therapies [‘multi-agonist’ drugs that activate GLP-1, GIP, and glucagon receptors] is you have fewer side effects. This is a pivotal moment for the food industry.”

Noting that 12% of the US population has tried the drugs, with 6% actively using them, Harold Schmitz at VC firm The March Group said the “Ozempic era” is helping to rejuvenate the foodtech space, which is “now very much alive.”

Courtney McHugh, chief commercial officer at Amplifye, a UC Davis spinout with an enzyme that helps the body digest protein more effectively, added: “There’s an entire secondary market that can come from any breakthrough technology.”

This is only the first generation of GLP-1 drugs and therefore the first generation of secondary markets, observed McHugh, who said GLP-1 drugs are driving interest in “products that solve for energy levels, nutrient deficiencies, and gut issues.” They are also prompting renewed interest in protein quality as well as quantity, she claimed.

“Protein is the Taylor Swift of nutrition right now. But people are peeling back the layers and asking what are good sources of protein for me?”

Protein absorption

Amplifye’s P24 enzyme is “a phenomenal companion product to anyone on GLP-1,” claimed McHugh, who said P24 starts working in the stomach and cuts protein in a different manner than pepsin, creating unique amino acid signatures.

“First and foremost, you tend to lose 20-30% of your lean muscle mass when you’re on GLP-1; people have a hard time getting enough protein in their diet and enough leucine in their muscles. P24 unlocks that and really increases your absorption rate of the protein you’re already eating. It also helps with some of the digestive side effects.”

Cofounder Dr. Justin Siegel told AgFunderNews: “Pepsin is pretty good at breaking down many proteins, but there are a lot of proteins it does not break down, so when we started Amplifye we were looking for enzymes that were particularly good at breaking down the proteins that humans aren’t good at breaking up.

“It’s about more efficiency, more amino acids, getting more from every bite you eat. But we have to translate that [into something meaningful] for consumers. Does that mean you’re sleeping better? Recovering from a workout faster?”

Read the original article by AFN here