‘GLP-1s are changing how people eat’: Bay State Milling
An expert from the company shares how the drugs are impacting bakery and snack.
While the first glucagon-like peptide-1 (GLP-1) treatment was approved by the FDA in 2005, the class of drugs (indicated for diabetes and weight loss) has exploded in popularity only in the past few years. In that short time, GLP-1s have dramatically impacted how consumers eat, and the decisions they make when buying food—including snacks and baked goods.
To fit this evolving way the public eats, producers of bakery and snack products should take a close look at the way they plan and formulate their products. To find out more, we connected with Colleen Zammer, VP of varietal solutions growth and innovation with Bay State Milling.
Jenni Spinner: Could you please share a bit of an overview on GLP-1 antagonists’ history—in a relatively short amount of time, they’ve been introduced for diabetes treatment, indicated for weight loss, and exploded in popularity.
Colleen Zammer: GLP-1 medications were initially developed for managing type 2 diabetes by mimicking a natural hormone that helps regulate blood sugar. Over time, their benefits for weight loss became clear, and they’ve since been approved and prescribed more broadly for weight management. What’s remarkable is how quickly they’ve entered the cultural mainstream. We're now seeing increased usage among younger adults, whose food habits are shifting as a result and potentially influencing their families' diets. This ripple effect is felt across households through purchase decisions and impacts the broader food system.
JS: In general, how do GLP-1s impact consumers’ health and the way their digestion and metabolism operate?
CZ: GLP-1s slow gastric emptying and increase satiety, meaning people feel fuller, faster, and eat smaller portions. This shift is causing consumers to be more intentional with every bite. They’re prioritizing nutrient-dense foods that offer real, functional benefits, especially with things like fiber and protein. Because choices are being so carefully made about what to buy and ingest, emphasis is placed on foods that might benefit digestive wellbeing, balance blood sugar, and feature clean-label ingredients. These aren’t just health trends; they’re the new baseline for a segment of consumers who are actively managing how food affects their bodies.
JS: Related to that, how might taking GLP-1s impact bakery and snack purchases—what ingredients do patients taking those drugs seek out, and which do they seek to avoid?
CZ: We’re seeing increased demand for foods that deliver concentrated nutrition and metabolic support, especially those that are high in fiber and protein, while avoiding added sugars and artificial ingredients. Consumers using GLP-1s are often seeking out clean-label, functional snacks and baked goods that help them feel full and fueled, without overdoing it on portion size. This is pushing brands to reformulate classic products with better nutrition in mind.
JS: In recent months, more producers are actively working to develop baked items and snack products geared toward the specialized health needs and dietary interests of GLP-1 patients. Could you please tell us a bit about that?
CZ: We’ve had more conversations with product developers in the past year about nutrient-dense reformulations than ever before. Whether it’s a classic sliced bread or a better-for-you cookie, there’s a real push to make these products “work harder” by delivering concentrated, natural nutrition, digestive benefits, and metabolic function in every bite. The best part is that the innovation isn’t limited to new products. Many manufacturers are revisiting their top sellers to upgrade nutrition without compromising on taste or familiarity.
JS: What sorts of solutions does your company have to offer producers interested in exploring the development of snacks and baked goods geared toward these folks? Please feel free to talk about products, expertise, and other diverse resources.
CZ: At Bay State Milling, we offer functional, clean-label ingredients that are well-suited to this moment. HealthSense High-Fiber Wheat Flour, for example, is made from a unique variety of non-GMO wheat that naturally contains more fiber—meaning that in a white flour, it contains 10 times more fiber than traditional white flour. What's more, because this fiber is delivered through resistant starch, it is uniquely beneficial for gut health. It performs like traditional white baking flour, with the same sensory and functional benefits. It supports digestive health and blood sugar regulation, and it performs like conventional flour, which means it’s easy to use in familiar applications.
We also offer SowNaked Mindfully Farmed oats, a unique variety of oats with increased levels of protein and grown under purity protocol gluten-free standards--making it the ideal solution for snacks and breakfast items. Beyond ingredients, we offer formulation support and technical expertise to help customers get products to market with confidence.
JS: Any last thoughts?
CZ: GLP-1s are changing how people eat and how they think about food. But the opportunity goes beyond one medication. We’re entering a new era where more consumers are reading labels, asking questions, and looking for foods that support long-term wellness. That’s why we believe in meeting people where they are, through the foods they already love, with ingredients that make every bite more purposeful.
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