E141: The GLP-1 Food Shock: Is Ozempic Rewriting the Future of Food? | Live from TUTTOFOOD 2026 Milan

[upbeat music] Real people, real stories, and real challenges that break the status quo. I'm your host, Livile, and welcome to Perception Paradox. [upbeat music] Ladies and gentlemen, welcome back to International Startup Area, brought to you by Sales Armor at Tutuku twenty twenty-six. Today, it's the final day of the event. I know that half of us are trying to be busy and to get home. Half of us are trying to close those last deals and to sell those final partnerships. But you know what? If you hear my voice, take a moment, relax, to make your way towards International Startup Area because we are up for a treat here that is very important for the whole industry to understand, to discuss, to see different perspectives. We're gonna dive into the latest phenomenon in the world that's called GLP plus one. You might have heard the different researches when people are sharing about the Ozempic. Uh, initially, the drug developed to help with diabetes. However, it started being used for the weight loss as well, and it is kind of a difficult revolution of how we eat and a potential threat or opportunity for our food market. I would like to invite on stage three gentlemens from very different perspectives, from food perspective, from investment perspective, from ecosystem perspective, on stage to just discuss about the GLP plus one food shock and what's ahead in the market. So, ladies and gentlemen, our dear audience, and everyone who are here with us this morning, please welcome on stage Johan Jörgensen, who is partner at Sweden FoodTech, Giancarlo Addario, operating partner at Maya Ventures, and Matteo Egner, co-founder of Cuisine Food. So, gentlemens, please join me here on stage and welcome. Ooh, and one moment. You know what I forgot? I forgot my cue cards.

That, that... Well, should we start without you, or?

I'm gonna go, guys. Try some food, and you just start, and I think you already have been in a very good flow here since the morning, no?

Yeah. We just continue, I guess, on stage. Yeah.

Absolutely.

I think so, but, uh, before we continue, maybe we can start with a quick introduction. Uh, who are you? What brings you to Tutu Food twenty twenty-six, and what's your relationship with GLP plus one?

Should I start?

Let's go.

Ciao, everyone. Thank you very much for the invitation. I'm Matteo, and I'm an operator, so among the three, I will try to give voice to, uh, us op F&B operators. So I run restaurants, basically. I'm a, I'm a franchisee of mainly, or at the moment, only Italian food companies. So I'm very interested to understand what future, uh, changes could happen, uh, due to the GLP-1 increasing factor. So I'm gonna give the voice to the restaurants, which happen to be one of the biggest industries in Italy and, I guess, in Europe.

Well, and then I'm the old food, um, food tech and nerd guy when it comes to everything that's new. Um, and I always think it's fun to, to take a look at where the food system is heading, especially since I'm one of the founders of Sweden FoodTech, which is a leading think tank for the future of food in the Nordics and possibly in the world. No, at least in the Nordics. Uh, and I'm also GLP-1 user. Uh, on various