Note that the article's opening paragraph gives a different window, 2026 to 2029, for generic or biosimilar competition, so the two figures do not line up
Smaller portions, higher expectations Consumers are eating less, which means: Every bite needs to deliver flavour Nutritional density becomes more important There is less tolerance for bland or unbalanced products Shift in taste preferences Some consumers report: Reduced desire for very sweet or fatty foods Increased sensitivity to bitterness or off-notes Changes in overall flavour perception This creates challenges for food manufacturers where foods contain: High fat, sugar or salt (HFSS) products, where consumer preferences may shift Functional or fortified products, where active ingredients can introduce off-notes High-protein formulations, which are increasingly important but can present challenges in taste, mouthfeel and flavour balance Increased focus on nutrition With reduced food intake, products need to work harder nutritionally
GLP-1 receptor agonists and dual GLP-1/GIP receptor agonists: strengthened warnings on acute pancreatitis, including necrotising and fatal cases [Internet]
No obstante, las observaciones son interesantes y han sido seguidas por un estudio que mostr que 12 semanas de suplementacin diaria de carnitina y carbohidratos en humanos aumenta el contenido total de carnitina en el msculo esqueltico y evita el aumento de la masa corporal asociado solo con la ingesta de carbohidratos (3)
Scammers are running rampant online
(PubMed) Teikari JM, Rautalahti M, Haukka J, et al
