Millbio, Thimus Partner on GLP-1 Functional Bakery Development
Millbio, a specialist in natural ingredients and solutions for industrial bakery, has partnered with sensory-neuroscience company Thimus to explore consumer responses to functional bakery products designed to support the GLP-1 pathway.
The collaboration combines Millbio’s expertise in natural and functional ingredients with Thimus’ sensory-neuroscience capabilities, with the companies aiming to better understand consumer preferences and support the development and positioning of functional bakery products.
The partnership will focus on Panvivo GLP1ve, Millbio’s functional bread ingredient concept, which has been reportedly developed for manufacturers responding to growing interest in nutrient-dense products within the GLP-1 market.
As part of the collaboration, Millbio and Thimus claim they have studied consumer responses to Panvivo GLP1ve using Thimus’ T-Box platform. The technology combines conventional consumer feedback with sensory-neuroscience data to examine factors including implicit liking, familiarity, emotional engagement and cognitive effort.
Millbio claimed that the findings will be used to support product development and fine-tuning, as well as decisions around consumer targeting and communication within the functional food category.
Alessandro Boggiani, CEO of Millbio, stated: “Bread is an everyday food with powerful expectations around taste, texture, enjoyment and familiarity. Our partnership with Thimus enables us to deepen our understanding of how consumers respond to our concepts and to apply that learning to create even stronger products.”
Mario Ubiali, Founder and CEO of Thimus, said: “Food choice is not determined by rational information alone. The way people experience food is shaped by emotional and cognitive responses, many of which are difficult to capture through conventional questions alone.”
The companies said the partnership brings together Millbio’s bakery expertise and Thimus’ sensory-neuroscience capabilities, with the aim of supporting consumer-led innovation in functional bakery products.
