By Eamonn Ryan
In an Apple podcast cross-functional roundtable for From the Cold Corner, Alyse Thompsin-Richards, editor-in-chief of Food Engineering, convened Bob Garrison, chief editor of Prepared Foods, and Kelley Rodriguez, editor-in-chief of Refrigerated & Frozen Foods, to examine the forces that defined 2025.
Cold chain introduction: Why the nutrition reset matters for refrigerated and frozen foods
The rise of glucagon-like peptide-1 (GLP-1) medications, the surge in protein fortification and renewed focus on fiber and cleaner labels are not just formulation stories – they are cold chain stories.
As consumers shift toward smaller, more nutrient-dense portions, refrigerated and frozen categories are uniquely positioned to respond. High-protein dairy, frozen entrees, functional snacks and better-for-you indulgences often rely on temperature-controlled environments to preserve texture, stability and food safety. When manufacturers increase protein levels, remove artificial additives or add functional fibers, those changes can alter moisture migration, freeze-thaw performance and shelf-life stability – all of which place new demands on cold storage, distribution and retail handling.
For cold chain operators, this nutrition reset means greater SKU complexity, more frequent reformulations and potentially shorter product life cycles. Facilities may need enhanced monitoring systems, more precise temperature controls and increased traceability as cleaner-label products often have narrower safety margins. Additionally, as demand rises for nutrient-dense refrigerated items, throughput expectations increase across distribution centres already navigating labour constraints and automation transitions.
In short, evolving health trends are reshaping not only what products are made, but how they move. The companies that succeed will be those that align product innovation with cold chain resilience – ensuring that nutritional promises made on the label are preserved all the way to the consumer’s table.
From formulation to plant engineering to cold-chain logistics, one conclusion stood out: nutrition trends are no longer confined to marketing departments. They are reshaping the food industry from research and development (R&D) through full-scale manufacturing.
The GLP-1 effect moves beyond the pharmacy
Very few things have changed the food industry as quickly as the new weight-loss and diabetes drugs known as GLP-1 medications.
These drugs help people feel full longer and eat less, so they’ve become very popular for managing weight and blood sugar. Because many people are now using them, food companies are having to quickly adjust what they make – such as offering smaller portions or foods with more protein and nutrients. Rodriguez pointed to projections from market research firm Circana suggesting that by 2030, GLP-1 users could represent roughly one-third of food and beverage consumers.
That shift has significant implications. Consumers using GLP-1 medications often eat smaller portions, increasing demand for nutrient-dense foods that deliver more protein, fibre and micronutrients per serving.
But as the panel emphasised, reformulation does not end at the ingredient statement.
“When a formulation changes, the process often has to change,” Rodriguez noted. Increasing protein content, reducing sugar or incorporating functional fibers can alter viscosity, water activity, thermal processing requirements and shelf life. These adjustments may require new mixing parameters, modified cook times, additional quality checks or even new equipment investments.
In other words, GLP-1 is influencing capital planning as much as product positioning.
Protein’s peak – and fibre’s return
If 2025 had a dominant nutrient story, it was protein. Garrison observed that protein claims continued escalating across categories – from frozen desserts and snacks to shelf-stable products – with some items touting 20 to 30 grams per serving.
Protein fortification has extended well beyond traditional sports nutrition. In refrigerated and frozen aisles, Rodriguez described protein’s expansion into everything from ice cream to popcorn, reflecting consumer interest in satiety and muscle maintenance.
However, the panel also identified a counterbalance emerging: fibre.
After years in protein’s shadow, fibre is regaining attention, tied to broader discussions about digestive health and the gut-brain axis. As manufacturers push protein higher, nutrition experts increasingly stress the need for balance. Adding fibre, however, introduces formulation and processing complexity similar to protein fortification.
From an engineering standpoint, both nutrients influence texture, moisture control and equipment performance. The nutrient arms race is not just a labeling exercise – it is operationally consequential.
Ultra-processed foods under scrutiny
Simultaneously, the industry faces growing criticism around ultra-processed foods (UPFs). Lawsuits and public health debates have intensified scrutiny of ingredient transparency, artificial additives and targeted marketing practices.
Reformulation efforts – such as removing artificial colors from popular snack products – reflect this pressure. Eliminating synthetic dyes or simplifying ingredient decks often requires new supplier relationships, reformulated stabilisers and revised validation protocols.
For plant managers, cleaner labels can mean additional process verification steps and tighter supply chain oversight. What begins as a reputational issue quickly becomes an operational one.
Alternative protein’s perception gap
The panel also discussed plant-based and cell-cultivated proteins. While technological advances continue, consumer perception remains uneven. Recent public controversy involving a major soup manufacturer – later clarified by the company – underscored how sensitive consumers remain to terms such as ‘bioengineered’ meat.
From a scale perspective, cell-cultivated protein remains far from mainstream cost parity. As Garrison noted, widespread integration into legacy products is economically unrealistic in the near term. The industry faces a dual challenge: improving production efficiency while addressing consumer skepticism.
An integrated industry moment
What distinguishes 2025 is how interconnected these forces have become. GLP-1 adoption, protein escalation, fibre resurgence, and UPF scrutiny are not isolated developments. They intersect across R&D, processing, packaging, cold storage and capital investment decisions.
The roundtable discussion made one point clear: nutrition narratives now drive engineering strategy. Companies that can align formulation agility with manufacturing flexibility will be best positioned for 2026 and beyond.