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Bite-sized revolution: Ozempic’s ripple effect on the food industry

22 November, 2024

Ozempic and similar weight-loss drugs are causing quite a stir—and for good reason. Originally developed to treat diabetes, these medications help users lose weight by regulating blood sugar levels and curbing appetite. With obesity a major global health challenge tied to issues like heart disease and diabetes, these drugs offer a new way to tackle these problems. 

Alongside the health benefits (and connected to them) come changes in taste and habits. A recent New York Times article dives into one of the side effect of these drugs: they’re taking the shine off junk food. With users reporting that cravings for salty snacks and sugary treats diminish significantly, the article highlights how Ozempic is already reshaping consumer behaviour. 

For the food industry then, the implications are massive. When people eat less, how does a business model built on selling more adapt? Well, while it is very early days, some companies are beginning to pivot toward quality over quantity, focusing on smaller portions, nutrient-packed meals, and whole foods over heavily processed options. All of which have obvious benefits for not just Ozempic users, but the rest of us too. 

As ever, there is also another side to the story. The article dives into how the industry may be able to tweak ultra processed foods in ways that appeal to Ozempic users and in a more potentially malevolent twist, to engineer compounds which would actually work to make the drugs less effective – counteracting their effects in the quest to continue to make rewarding and alluring products. 

This dark side is definitely still in the realm of conjecture, but is potentially useful in the light it shines on the better, more responsible way forward. As use of Ozempic and other similar GLP-1 drugs grows, there is an opportunity for businesses to innovate in ways that meet new consumer demands while driving health and sustainability, and addressing some of the issues in the food system in the process. The future of food could be better for people, the planet, and our taste buds too. 

 

By Sirisha Venkatesh