Inside Gelita's Approach to GLP-1 Trends, Collagen Formulation Tradeoffs, and Responsible Claims

In this exclusive interview with Nutritional Outlook Senior Editor Nicholas Saraceno, Angie Rimel, marketing communications manager for North America at Gelita, discusses how rising GLP-1 medication usage is reshaping demand across the food and beverage industry. Rather than driving requests for GLP-1-specific products, Rimel says the trend has accelerated existing consumer interest in higher protein, lower sugar, portion-smart formats across snacks, beverages, and gummies. She argues that brands succeeding in this environment are those able to deliver meaningful nutrition without sacrificing taste, texture, or repeat purchase behavior.

The conversation also covers formulation tradeoffs specific to collagen-based protein sources. Rimel positions Gelita's OPTIBAR ingredient not as a replacement for whey or plant proteins, but as a complementary solution addressing texture stability in high-protein bars, noting that collagen offers specific conditionally essential amino acids that whey and plant sources often lack, while whey remains valued for its complete amino acid profile. She describes a growing trend of manufacturers combining protein sources to balance nutritional completeness with sensory appeal.

On claims substantiation, Rimel acknowledges that collagen peptides are among the most clinically studied ingredients in the collagen category, with research supporting joint health, mobility, and skin-related benefits, but cautions that not all collagen peptides carry equivalent scientific support. She advises manufacturers to focus on structure-function claims grounded in evidence specific to the ingredient being used rather than overstating outcomes.

Finally, Rimel addresses the technical challenge of simultaneously reducing sugar and increasing protein content, explaining that sugar's structural role in bulk, moisture, and mouthfeel makes reformulation difficult without specialized ingredient solutions like Gelita's SOLUFORM and OPTIBAR platforms.

A transcript of their conversation can be found below.

Nicholas Saraceno: Ladies and gentlemen, welcome to another installment of the Nutritional Outlook video series. I am Nico Saraceno, senior editor of Nutritional Outlook magazine, and today I am joined by none other than Angie Rimel. She is the marketing communications manager representing North America with Gelita. So Angie, thank you so much for taking the time to hop on virtually. I really do appreciate it.

Angie Rimel: Well, thank you for having Gelita here.

Saraceno: Of course, of course. And I mean, I think it's safe to say that you guys have a lot going on right now. One popular topic within our industry—and pharma has been on this kick—is GLP-1s. People could be making the argument for rising GLP-1 usage being a factor that shapes demand for more nutrient-dense foods and smaller portions. In Gelita's eyes, how is the company actually seeing that trend translate into specific reformulation requests from customers, and secondly, do you think that behavior is consistent enough to be building a product strategy around? What have you been noticing in your day to day?

Rimel: So GLP-1 didn't create the demand for nutrient dense foods; it accelerated it. Our customers, thus consumers, are not necessarily requesting GLP-1 support products. They are asking for higher protein, lower sugar, portion-smart formats that deliver more nutrition in a smaller serving. We see that across snacks, beverages, and gummies, where nutrient densities, satiety, convenience, and eating experience all matter.

For Gelita, the bigger shift is this: every bite and every sip must now deliver more, so the brands that will win are the ones that can deliver meaningful nutrition and functionality without compromising taste, texture, or repeat purchase.

Saraceno: Interesting you say that because I think it's important not to compromise that taste and texture, which is, in our industry, certainly a big concern. That’s a perfect segue into OPTIBAR, which is positioned as being able to solve these sorts of texture issues like you were referring to.

There's the stickiness, the brittleness that a lot of people encounter in protein bars. What do you think are the tradeoffs that manufacturers need to be aware of when it comes to using a collagen-based protein source, as opposed to whey or plant proteins in these applications, particularly around like amino acid completeness? Could you maybe get into that a little bit?

Rimel: At Gelita, we don't see this as an "either or" protein story. OPTIBAR is designed to solve a very specific challenge in high protein bars, keeping the texture soft, enjoyable, and stable over shelf life. It’s not meant to replace whey or plant proteins in every formulation. Collagen actually offers specific, conditionally essential amino acids that are often lacking in other protein sources. Different proteins bring different strengths.

Whey is often chosen for its complete amino acid profile, while collagen proteins can bring important functional and sensory benefits. That's why many manufacturers take a complementary approach, combining protein sources to achieve both nutritional goals and strong customer appeal. Now consumers typically make repeat purchases of our protein bar because it tastes good, has the right texture, delivers on the promise, so protein source alone may be secondary.

Saraceno: Thanks, Angie. So I want to shift a little bit. When it comes to the ability, collagen peptides are top of mind. So when it comes to their ability to be able to support movement and mobility and beauty-from-within claims that are found in beverages, what level of science and clinical substantiation exists behind the specific claims for collagen peptides on a general note, and how are you advising customers to communicate those specific claims responsibly?

Rimel: Well, you're right. Collagen peptides are among the most clinically studied ingredients in the larger collagen category, with research supporting benefits in areas such as joint health, mobility, skin elasticity, hydration, beauty from within. However, it is important to note that not all collagen peptides carry the same level of scientific substantiation and credibility.

For Gelita, science is the foundation of our uniquely designed bioactive collagen peptides portfolio. The key is responsible communication, so we advise customers to focus on substantial structure-function benefits, avoid overstating outcomes, and make sure that claims are consistent with the available science, the specific ingredient being used, and applicable regulations. So here, the opportunity is not simply to make a claim; it is to make a claim that is meaningful, credible, and supported by evidence. That is what will build the consumer trust over time.

Saraceno: Of course. And consumer trust, it's certainly not something that's formed overnight. You do need that credible evidence to substantiate your claims, like we've been saying. I know you had alluded to this earlier in our chat to Angie, but we talked about the texture and these types of issues with the stickiness and brittleness. Of course, I think the taste and the mouthfeel as well are things that are suffering, especially a lot of companies are aiming for A, reducing sugar, and then B, they want to increase the amount of protein content.

What are the actual formulation limitations that manufacturers are encountering when they try to combine collagen protein enrichment with sugar reduction in the same product? That can't be easy, so what kind of obstacles are they encountering there?

Rimel: Well, it is a challenge, but the challenge is not simply to add protein in or take sugar out, it’s maintaining the sensory experience. Sugar does much more than sweeten. It combines bulk, moisture management, mouthfeel, and texture. Wen sugar is reduced and protein is increased, manufacturers can run into issues like hardness, brittleness, stickiness, like we talked about, or a less satisfying texture over shelf life.

That is where ingredient functionality becomes important. The magic is that with collagen proteins, you do not have to choose between sugar reduction and protein enrichment. They go hand-in-hand. So with collagen protein solutions such as SOLUFORM for gummies and OPTIBAR for bars, then manufacturers can work toward higher protein, reduce sugar formats, while protecting the sensory experience that consumers expect, and gain repeat purchase customer loyalty.