Fall 2025 Newsletter: New Innovations In Low-Carb, High-Protein Foods.
- Think Ingredients
- Oct 6
- 4 min read
FALL 2025 EDITION (OCTOBER - DECEMBER)
INSIDE THIS ISSUE:
Industry Feature: GLP-1's Effect on Food Innovation
Blending Spotlight: Low-Carb, High-Protein Bread Premix
Ingredient Insight: Yeast Protein
Case Study: Egg Replacement with Steamed Chickpea Flour
GLP-1’s Effect on Food Innovation
As GLP-1 medications gain popularity and consumers place greater emphasis on nutrition, the food industry must adapt to meet evolving demands.
GLP-1 users may be eating less, but they’re caring more about what they eat. One of the most fascinating effects of these medications is how they shift food cravings, often reducing the desire for high fat, starchy, and spicy foods. As a result, many consumers are moving away from highly processed snacks.
Since they are eating smaller portions, every bite matters. GLP-1 users need nutrient-dense foods where protein, fiber, and hydration play a key role. If you’re only eating half as much, each bite should deliver maximum nutrition.
GLP-1 Friendly Premixes
This shift is pushing the food industry to innovate with more nutritious, lower-calorie, and portion-controlled options that align with evolving consumer preferences.
At Think Ingredients, we’re focused on supporting these innovations and helping you bring products to market faster. We’ve developed new high- protein, low-carb formulations for breads, crackers, and pizza crusts. These premixes make it easier to launch on-trend products in a rapidly changing market. We’re ready to partner with you to create premixes that are GLP-1 friendly.
References:
FoodNavigator Article Eastlake, D. (2025, June 13). How GLP-1 is transforming the future of food and beverage. FoodNavigator.
UCHealth Article Neff, T. (2025, May 19). Nutrition is vital when taking GLP-1 weight loss drugs. UCHealth Today.
Food Dive Article Zimmerman, S. (2025, July 24). How GLP-1 weight loss drugs are reshaping the food industry. Food Dive.
BLENDING SPOTLIGHT
Low-carb, High Protein Bread Premix
Supporting GLP-1 Innovations
Our low-carb, high-protein and high-fibre bread premix meets the dietary requirements of GLP-1 users while also appealing to people who are seeking more nutritious options. We create solutions that balance taste and health. Our high-protein options are designed to deliver the taste and texture of traditional breads.
Nutritional Comparison
Why is low-carb, high-protein and high-fibre important for GLP-1 users?
Low-Carb
Low-carb foods help reduce hunger by stabilizing blood sugar and minimizing insulin spikes. This complements the appetite-suppressing effects of GLP-1 medications.
High-Protein
Protein stimulates gut hormones that slow gastric emptying and prolong fullness. This is especially important for those taking GLP-1 medications to help balance energy intake and support muscle maintenance.
High-Fibre
Resistant starches ferment in the colon, stimulating satiety hormones and lowering hunger hormones. This slows gastric emptying and promotes feelings of fullness.
Interested in a sample of our low-carb, high-protein bread premix, or creating your own custom blend to support GLP-1 innovations?
INGREDIENT HIGHLIGHT
YEAST PROTEIN
Why Yeast Protein Stands Out
Yeast protein is a highly digestible, complete protein with over 75% protein content and all essential amino acids. Its leucine and BCAA content is comparable to that of whey protein. On top of that, it’s a sustainable option with a carbon footprint 20 times lower than beef.
APPLICATIONS
Yeast protein tastes great in baked goods, and its neutral flavour makes it ideal for boosting protein in a variety of products, such as:
BAKERY | SNACKS | DAIRY
DEVELOPMENT INSIGHTS
Egg Replacement Made Easy: Goodbye Eggs, Hello Steamed Chickpea Flour
The Challenge: Rising Egg Costs
A clean-label cookie manufacturer, known for their soft baked cookies, was put under supply and price pressure with the volatile egg market. With eggs being one of the main components in their recipes, fluctuating prices week after week were making it nearly impossible to stay profitable enough. They needed a smarter, label-friendly egg replacement that wouldn’t compromise on taste, texture, or their brand promise of using whole, clean ingredients.
A Smart Solution
Steamed chickpea flour replaces many of the functional roles of eggs. Bringing structure and binding power to the dough, helping reduce the total amount of egg needed. At the same time, its strong water-holding capacity helped keep the cookies moist, extending shelf life and maintaining freshness. It also contributed to a more satisfying bite, a firm base and a soft, tender center.
Outcomes
The company no longer felt pressured by weekly swings in egg prices. Their profit margins improved without the need to add cheap and quality-cutting ingredients. They didn’t need to remove eggs entirely, just use a smart alternative to bring some balance back to the bottom line.
The company owner stated:
“It was an easy decision once we saw what it could do,” the owner said. “And the fact that it actually improved our cookies, made it a no brainer.”
Read the full case study HERE or discover our full Case Studies page:
Smart Ingredients, better food.
WORK WITH US! At Think Ingredients, we partner with brands to uncover clean-label solutions that work. Contact us and see how we can help you achieve success in your formulations.