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In some of our interviews with current and former GLP-1 users, we actually heard cucumberstheir texture and their crunchdescribed as tantalizing. When youre thinking about a menu, you wouldnt necessarily think of putting cucumbers on it to be tantalizing. But its just a new way users are experiencing texture. Aligning Culinary Satisfaction With Metabolic Reality Beyond uncovering taste, texture and other flavor preferences, restaurants should take heed of another hurdle in reaching the GLP-1 consumer, namely the degree to which it can reduce appetite

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The decline has been the primary driver of its falling revenues

Lactation labeling rule: Guidance for industry

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