From AI to GLP-1 to Women’s Nutrition: Highlights from IFT 2025

Mattson returned to IFT FIRST 2025 with groundbreaking insights, innovative concepts, and the energy to spark the future of food and nutrition.

Didn’t Catch Us at the Show? Here’s What You Missed.

CEO Justin Shimek recently shared how GLP-1 medications are transforming the way consumers experience hunger, cravings, and satiety, and what that means for the future of foodservice.

Grounded in findings from Mattson’s proprietary GLP-1 study, which combines AI-driven analysis with human insights, the presentation explored how these shifts are redefining portions, preferences, and dining expectations. Justin offered strategic guidance for building menus that meet evolving consumer needs and unlock new avenues for innovation.

CTO Jaime Reeves led a bold conversation on how precision nutrition can transform health outcomes for peri- and menopausal women—and why the food and beverage industry needs to catch up to the supplement space in meeting the evolving needs of this powerful consumer group.

Jaime shared insights from Mattson’s latest research, highlighting untapped opportunities to serve one of the most influential, yet underserved, segments in the U.S. She explored how brands can create smarter, more empathetic products that address the realities of the hormonal journey.

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MATTSON TEAM 2025 IFT FIRST HIGHLIGHTS

At IFT FIRST 2025, I had the chance to help open the technical program with a talk on the growing influence of GLP-1 medications. The energy in the room and the early signs on the expo floor—GLP-1-friendly ingredients and positioning—signaled we’re at the very start of something big. This shift touches everything: portion size, nutritional density, how we define satisfaction. Every brand should be thinking about this. At Mattson, we’re exploring it with our clients right now—turning curiosity into product innovation that meets this moment.

– Justin Shimek, CEO

I am deeply energized by the conversations and momentum around women’s health—especially for those in peri- and menopause.

In my talk, “Normalizing Menopause: Nutrition for Peri- and Menopausal Women”, I shared how women in this life stage benefit from tailored support: protein, calcium, pre- and post biotics, collagen peptides, omega-3 fatty acids, and targeted botanicals and extracts. Companies at IFT highlighted ingredients like Ashwagandha by KSM-66®, which support mood and stress, and L-ergothioneine from Nura that supports skin health, which are both growing needs for women. The supplement space is growing at nearly 8% year over year in this category—but food and beverage innovation has been slow to follow. It’s time we change that.

At Mattson, we help our clients turn science-backed insights into delicious, scalable solutions. The white space is clear—and the need is urgent. Let Mattson help you design boldly for the women!

– Jaime Reeves, Chief Technology Officer

There was so much passion on display with every speaker, every supplier, and every long-term IFT member I met with during IFT First. The close-knit community of members are truly driving the future of product development and it was on display everywhere you turned!

The biggest stand-outs for me were the plethora of functional ingredients that consumers seem to clamor for as we gravitate toward a future that really uses “food as medicine”.

– Owen Klein, Vice President, Food Service Innovation

High protein has been trending for several years and this year was no exception, with needs of GLP-1 patients bolstering protein’s prevalence even more. Applications went beyond the typical beverages and baked goods–we saw protein-enriched ranch dressing in prototypes from Leprino.

Supply constraints of traditional proteins have opened the door for alternative sources, like the egg white proteins from the EVERY Company and Onego Bio, both derived from precision fermentation.

– Olivia Geoghegan, Associate Principal Scientist

At IFT FIRST 2025, multisensory innovation shone, with exhibitors unveiling ingredients that engage sight, taste, touch, and smell. Highlights included Dubai Chocolate variations, puffed grains with lasting texture, and glow-in-the-dark ingredients that let you ‘eat with your eyes.’

The keynote on Food as Experience Design explored the journey of a product, from storytelling to emotional impact. Attendees witnessed firsthand how multisensory elements can transform food, reflecting the industry’s commitment to creating products that engage all the senses.

– Caitlin Angell, Manager, Product Development

IFT 2025 delivered rich reconnections with ingredient partners, eye-opening research, and fresh inspiration to share with our clients. I’m thrilled by the rapidly expanding possibilities for vibrant, versatile natural colors to replace synthetics. The recent green light for gardenia blue is an exciting breakthrough for brands wanting to remove from Blue 1.

The show was a powerful reminder of our industry’s resiliency and I’m proud to be part of the innovation that can’t be stopped!

– Gina Heimsoth, Food Scientist

I’m glad to see important topics that are still being covered and addressed by start-ups and other food companies. My two of note are precision fermentation and regenerative agriculture.  Many cell-cultured protein companies have taken a hit in recent years, but I’m glad to see many still charging forward and new solutions emerging to meet future protein needs in new and novel ways.  I attended a great talk on Regenerative Ag, shining a light on the complexity of creating solutions in the space.

– Emily Benas, Manager, Product Development