We unpack how the rise of GLP-1 medications is reshaping consumer behaviour, from smaller, more intentional purchases to a growing demand for high-protein, low-sugar, nutrient-dense foods without compromising on taste. As this "new consumer" continues to grow, manufacturers face the challenge of balancing nutrition, functionality, and indulgence all within a smaller serving size.
Author: Anneri Carinus, Marketing Manager
In the October 2026 issue of Food Review, Synercore’s own Dr. Hanneli van der Merwe unpacks the science and strategy behind the non-alcoholic boom, and the fork in the road shaping the entire category: mimic the original, or build something that stands on its own?
Dietary fibre has become one of the most important functional ingredients in modern bakery formulations, valued for both nutrition and processing performance. As consumer demand for healthier products grows, understanding how fibre interacts with the gluten-starch matrix is key to getting formulations right. Article written by Phoebe Davin, Senior R&D Technologist, Bakery, at Synercore.
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- Dr. Tertius Cilliers, Synercore CEO
