#199: Brad Meyers - Better Protein for Better-For-You Foods with Glanbia

Welcome back to Episode #199 of the PricePlow Podcast! Today we’re diving deep into the science and innovation behind functional proteins with Brad Meyers, VP of Functional Proteins and Snacking at Glanbia. This conversation explores how the supplement and functional foods industry is evolving to meet growing consumer demands for higher protein, lower sugar products that actually taste good, all while navigating the rapid market transformation driven by GLP-1 medications and changing lifestyles. Brad brings over 20 years of food ingredients experience to the table, including a fascinating background in sweeteners and natural ingredients before specializing in proteins. In this episode, we explore the food science fundamentals that make or break protein-fortified products, from understanding Maillard browning reactions to solving the infamous protein bar hardness problem. We also get an inside look at Glanbia’s extensive applications lab capabilities, including their OvenPro platform specifically designed for high-protein baked goods, and discuss innovative future product concepts that could reshape on-the-go protein consumption. Subscribe to the PricePlow Podcast on your favorite platform, and sign up for Glanbia news alerts below before we dive in! https://blog.priceplow.com/podcast/glanbia-functional-proteins-199 Video: Functional Protein Innovation with Brad Meyers from Glanbia https://www.youtube.com/watch?v=VcE2kcUwyfQ Detailed Show Notes: Brad Meyers Breaks Down the Science Behind Better-For-You Functional Foods (0:00) – Introduction and Brad’s Background in Food Science (4:45) – Career Versatility and Food Science Opportunities (6:00) – Market Evolution: From Sports Nutrition to Lifestyle Nutrition (8:00) – The GLP-1 Effect: Supercharging Consumer Interest in Protein (9:45) – Taste is King: Consumer Research Across Categories (11:45) – From Theory to Practice: Why Sugar Does More Than Sweeten (14:00) – Food Engineering Fundamentals: Mass Balance in Formulation (15:15) – Food Chemistry 101: Browning Reactions and Protein Behavior (17:30) – Protein’s Impact on Texture: The Moisture and Chewiness Challenge (19:30) – The Protein Bar Hardness Problem: Choosing the Right Proteins (22:45) – Consumer Demands: More Protein, Less Sugar, Better Taste (27:45) – Protein as a Health Signal: Consumer Perception Research (29:00) – Market Gaps: White Space for Innovation (35:00) – OvenPro Platform: Purpose-Built Proteins for Baked Goods (37:00) – Glanbia’s Unique Approach: Deep Applications Expertise (38:45) – The Development Ecosystem: Ingredients, Brands, and Co-Manufacturers (40:45) – Beyond Protein: Full-Service Applications Support (43:45) – Speed to Market: From Concept to Finished Product in 48 Hours (45:45) – Protein Supply Realities: No Shortage on the Horizon (47:45) – Dairy vs. Plant Proteins: Applying Expertise Across Sources (50:15) – OvenPro and Wheat: Flour Replacement vs. Fortification (51:30) – Future Product Concepts: The Frozen Protein Pouch Idea (53:45) – Technical Requirements for Pouch Manufacturing (56:45) – GLP-1 Consumer Segmentation: Not a Monolithic Group (1:00:15) – Market Size and Growth Projections for … Read more on the PricePlow Blog