Omnivore
Episode SciDish February 2026
What post-GLP-1 eating means for food innovation
Episode Description
As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this episode of SciDish, experts explore what post-GLP-1 eating really looks like and how food can better support consumers across a changing nutritional journey.
Plus: This episode of Omnivore is brought to you by Almond Board of California.
Featured Guests
-
Maha Tahiri
Maha Tahiri is CEO and founder of Nutrition Sustainability Strategies LLC, where she advises companies on global health, nutrition, and regulatory strategy. A seasoned executive and board advisor, she brings decades of experience leading innovation and public health initiatives at major food and beverage companies. Tahiri is known for translating science and consumer insights into strategies that drive sustainable growth and improve the food system.
-
Dave Lundahl
David Lundahl is the CEO and founder of InsightsNow, a behavioral research firm, and a longtime leader in sensory and consumer science. His career spans industry and academia. A published author and former chair of IFT’s Sensory and Consumer Science Division, Lundahl has pioneered behavioral research methods and clean label design approaches that continue to shape product and innovation strategies. He has an MS in statistics and a PhD in food science and technology from Oregon State University.
Categories
-
Obesity and Weight Management
-
Personalized Nutrition
-
Omnivore
-
Podcasts
-
SciDish
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
Jan 27, 2026
GLP-1 Trend Gets Hotter, Rethinking UPF Myths and Mechanisms
Learn how GLP-1 medications are transforming consumer food choices and what the latest science on ultra-processed foods means for CPG innovation.
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