Few acronyms have garnered as much global attention recently as ‘GLP-1’, a gut-derived hormone that signals between the digestive system and the brain to regulate hunger, satiety and metabolic responses. While the headlines and conversations often centre on pharmaceutical interventions, its rise has also increased consumers’ understanding of the phase between eating and feeling full. They are becoming aware that ‘fullness’ is more than a feeling, but rather a result of fundamental and complex biological response that signals satiety. This shift presents a unique opportunity for the food and beverage industry. As awareness grows, consumers are increasingly seeking ways to support their body’s natural production of satiety-signalling hormones through their diets. For manufacturers in Asia, there is an opportunity to formulate products that work with this biological mechanism, helping people feel fuller for longer through everyday nutrition and therefore improving their health.
Asia at first glance looks leaner and healthier than many parts of the world. Yet, beneath this appearance lies a paradox: many people who seem fit are quietly developing metabolic diseases. Known as the “skinny-fat”[1] phenomenon, or more precisely, being “thin on the outside, fat on the inside” (TOFI), many Asian adults carry higher levels of visceral fat, even at a normal body mass index (BMI). This hidden fat wraps around internal organs, compared to their Western counterparts[2], puts them at a far greater risk of developing metabolic diseases such as type 2 diabetes, heart disease, and fatty liver — often without any outward signs.
This silent challenge has deep cultural and dietary roots. From our bowls of white rice to fragrant noodles, traditional Asian staples are often high on the glycaemic index (GI)[3]. Over time, these fast-digesting carbohydrates can lead to glucose spikes, insulin resistance, and the gradual build-up of visceral fat.
Rather than asking consumers to abandon their cultural food habits, the solution lies in rethinking what goes into them. Emerging science points to the gut microbiome as a crucial ally for this shift. Acting as a command hub for vital functions, the microbiome helps regulate digestion, fat storage, and hormone production. A balanced microbiome supports blood sugar control and overall metabolic balance, whereas an imbalance may place strain on the body, manifested in ways such as inflammation and fat accumulation.
Prebiotic chicory root fibres, namely inulin and oligofructose, offer a natural and scientifically validated way to nurture this microbial ecosystem[4]. These fibres selectively feed beneficial bacteria like Bifidobacteria and Lactobacilli, promoting a healthier gut environment. Clinical studies have shown that consuming just 3g/day of chicory root fibre daily significantly increases Bifidobacteria populations, improving regularity while supporting beneficial changes in appetite regulation and energy metabolism[5].
The Science of Satiety
This is where the connection to the gut-brain axis becomes clear. When prebiotic fibres are fermented by beneficial gut bacteria, they produce short-chain fatty acids (SCFAs). These SCFAs act as key metabolic messengers, stimulating the release of body-own hormones like GLP-1 (glucagon-like peptide 1) and PYY (peptide YY), which send satiety signals to the brain and help regulate appetite naturally.
GLP-1, now widely recognised for its role in appetite control and weight management, underscores how deeply metabolism is influenced by the gut. This gut-brain signalling helps the body feel full for longer, reducing overeating and supporting calorie control in a natural, sustainable way. Unlike fad diets or restrictive regimens, this mechanism works with the body’s own biology.
A systematic review of randomised controlled trials has confirmed that consumption of prebiotic chicory root fibre can significantly reduce body weight, BMI, and total body fat[6]. These results demonstrate how microbiome support through prebiotics can form a practical, evidence-based tool for managing Asia’s rising rates of metabolic syndrome.
The Microbiome’s Role in Blood Sugar Management
The International Diabetes Federation projects that by 2050, one in 8 adults globally will be living with diabetes — a figure heavily influenced by our carbohydrate-rich diets and urbanised lifestyles. While maintaining a healthy weight is one part of the equation, managing blood glucose is equally vital especially in Asia, where the prevalence of diabetes continues to climb.
Here too, the microbiome plays a pivotal role. GLP-1, the same hormone linked to satiety, also supports glucose control by enhancing insulin secretion (which lowers blood sugar) and reducing glucagon release (which raises blood sugar). This slows gastric emptying and prevents sharp post-meal glucose spikes. By naturally stimulating GLP-1, prebiotic chicory root fibres can therefore contribute to healthier blood sugar regulation[7].
For manufacturers, there is also a direct formulation benefit. Chicory root fibres, with their natural mild sweetness, can partially replace sugar in recipes, maintaining texture and taste while reducing total sugar and calorie content. Clinical data shows a dose-dependent relationship: the more sugar replaced with chicory root fibre, the lower the post-meal blood glucose and insulin levels[8].
The Future of Formulation: Innovation from Within
The global focus on GLP-1 has done more than just spotlighting a pharmaceutical breakthrough — it has brought the gut-brain axis into the public consciousness. For Asia’s food industry, this is a chance to address the “skinny-fat” paradox and shift from calorie reduction to biological optimisation. Consumers are already moving beyond calorie counting; they seek foods that actively support metabolic balance from within. Manufacturers can lean into this, using ingredients such as chicory root fibres to complement our natural biological mechanisms, offering consumers a scientifically credible way to support weight management and blood glucose control.
By leveraging the power of the microbiome, manufacturers can help improve metabolic health across the region — not through extremes or elimination, but through smarter everyday nutrition.
The above article
is contributed
by Christian Philippsen,
Managing Director, BENEO Asia
[1]https://blog.beneo.com/find-out-what-skinny-fat-body-composition-means
[2] Lim U, Ernst T, Buchthal SD, Latch M, Albright CL, Wilkens LR, et al. Asian women have greater abdominal and visceral adiposity than Caucasian women with similar body mass index. Nutr Diabetes. 2011;1:e6. doi: 10.1038/nutd.2011.2.
[3]https://annals.edu.sg/high-glycaemic-index-gi-of-asian-diet-what-are-the-clinical-implications/
[4] Jackson PPJ, Wijeyesekera A, Theis S, Van Harsselaar J, Rastall RA (2023) Effects of food matrix on the prebiotic efficacy of inulin-type fructans: a randomised trial. Beneficial microbes. Published 29 August 2023: https://brill.com/view/journals/bm/aop/article-10.1163-18762891-20220120/article-10.1163-18762891-20220120.xml
[5] i Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, Van Harsselaar J, Theis S & Lohner S (2022) Effect of chicory derived inulin-type fructans on abundance of Bifidobacterium and on bowel function: a systematic review with meta analyses. Critical Reviews in Food Science and Nutrition. Published 14 July 2022, DOI: 10.1080/10408398.2022.2098246
[6] Reimer RA, Theis S, Zanzer YC. The effects of chicory inulin-type fructans supplementation on weight management outcomes: systematic review, meta-analysis and meta-regression of randomized controlled trials. Am J Clin Nutr. 2024 Sep 21:S0002-9165(24)00751-2. doi: 10.1016/j.ajcnut.2024.09.019. Epub ahead of print. PMID: 39313030.
[7]https://blog.beneo.com/what-is-glp-1/
[8] Lightowler, Helen & Thondre, Sangeetha & Holz, Anja & Theis, Stephan. (2018). Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials. European Journal of Nutrition. 57. 10.1007/s00394-017-1409-z.
