High-protein soft pretzels and soups are on the menu as Philly’s iconic food brands compete for GLP-1 consumers - Inquirer.com

What the report says

The Philadelphia Inquirer reports that several Philadelphia-area food companies are adjusting products and marketing as more consumers use GLP-1 weight-loss medications and seek higher-protein foods. Philly Pretzel Factory says it is in the early stages of creating a higher-protein soft pretzel, while also reformulating its standard pretzels with ingredients such as unbleached flour and a plant-based replacement for whey protein. Company president Marty Ferrill told the Inquirer the changes are meant to preserve taste while responding to stronger demand for protein and cleaner labels.

The report places the moves in the context of broader shifts in eating habits. Citing a Gallup survey, the Inquirer said about one in eight U.S. adults are taking GLP-1 medications, which can suppress appetite. The article also cites a JPMorgan estimate that use could grow to as many as 30 million Americans by 2030, and a study finding grocery spending declines in households with a GLP-1 user. Ernest Baskin of St. Joseph’s University told the paper that food companies have historically adapted to diet trends, from low-fat products to lower-carb offerings.

Camden-based Campbell’s is also leaning into functional foods, including protein soups with 20 grams per can and Snyder’s of Hanover harvest wheat pretzel sticks with added protein. Honeygrow, the fast-casual chain known for salads and stir-fries, pointed to customization, whole-wheat noodles, and vegetable-forward meals as ways customers can manage nutrition and portions.

The Inquirer’s account suggests the challenge for food brands is not only to fit new dietary goals but also to remain appealing. Executives and marketing experts quoted in the story emphasized that consumers using weight-loss drugs still want flavor, comfort, and familiar foods.