Omnivore
Episode 75
GLP-1 Trend Gets Hotter, Rethinking UPF Myths and Mechanisms
Episode Description
Circana’s Sally Lyons Wyatt walks us through new research from the global consulting firm’s that reveals just how dramatically GLP-1 medications are shifting U.S. consumer eating and purchasing behavior—and how CPG brands and retailers can get ahead of increasing consumer demand. Nutrition and metabolism researcher Kevin Hall unpacks the latest science on ultra-processed foods, explaining why debates over definitions often miss the deeper mechanisms driving excess calorie intake, and explores how food scientists, nutrition researchers, and industry innovators can work together to develop healthier, evidence-based products for the future.
This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.
Listen and subscribe on Apple Podcasts, Spotify, or wherever you listen to podcasts.
GUESTS
Featured Guests
-
Sally Lyons Wyatt Executive Vice President
Sally Lyons Wyatt, Executive Vice President at Circana, is a global expert in CPG and foodservice, known for insights on consumer trends, sustainability, and emerging categories. With over 30 years of experience, she leads industry teams, advises Fortune 500 clients, and frequently appears in top media. A two-time “Top Women in Grocery” honoree, she champions early-career professionals at Circana. -
Kevin Hall
Kevin Hall, PhD, is an internationally recognized expert in human nutrition, metabolism, obesity, and neuroscience. Despite being a physicist by training, he has led groundbreaking clinical research investigating how our food environment shapes our diet and how our diet affects the physiology of our bodies and our brains. He has twice received the Director’s Award from the U.S. National Institutes of Health and has also received the E.V. McCullum Award from the American Society for Nutrition, the Lilly Scientific Achievement Award from The Obesity Society, and the Guyton Award for Excellence in Integrative Physiology from the American Physiological Society.
Categories
-
Food Health Nutrition
-
Obesity and Weight Management
-
Diet and Health
-
Podcasts
-
Omnivore
Omnivore
IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.
Recent Podcasts
Feb 23, 2026
Deconstructing America’s New Dietary Guidance, Unlocking Sustainable Fat Innovation
Nutrition experts break down the new U.S. Dietary Guidelines and explore how animal-free fats are improving taste and mouthfeel in plant-based foods.
Podcasts
Feb 16, 2026
What post-GLP-1 eating means for food innovation
Experts explore post-GLP-1 eating patterns and how food companies can redesign products to better support evolving nutrition needs.
Podcasts
Jan 19, 2026
Consumer Trends Sparking Food Innovation
Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation.
Podcasts