With the rise of high-sugar foods causing blood glucose spikes after meals, Rousselot is spotlighting its specific collagen peptide composition, Nextida GC, to help control glucose fluctuations, enhance GLP-1 secretion, and improve insulin response.
At the company’s recent Innovation Days in Gent, Belgium, Nutrition Insight met its science integration manager, Dr. Catarina Silva. In the first part of our interview, she discussed the science behind GLP-1, GIP (gastric inhibitory polypeptide), and collagen compositions.
Silva spotlights the versatility of the Nextida platform, which can generate different peptide profiles from the same collagen molecule, opening up many opportunities for product development. Every cell interacts with collagen, a powerful component that shapes how bodies function.
What clinical evidence supports collagen peptides’ role in glycemic control, satiety, and weight management?
Silva: The research on collagen peptides in healthy people is still new — we’re really at the beginning. Clinical nutrition studies differ from pharmaceutical ones; they start with healthy subjects to see improvements, which makes it harder to detect effects.
We’ve found that healthy people generally need around 10 g of Nextida GC for an effect, but if someone already has some glucose impairment, even 5 g starts to help. That suggests a kind of modulating effect — the body seems to use it according to its needs.
In our clinical data so far, we’ve seen an increase in GLP-1 after taking Nextida GC and an improved insulin response — meaning you need less insulin to reduce glucose spikes. Within an hour after eating, people also report feeling fuller.
We don’t have long-term weight management data yet because these were acute studies, but we think that collagen peptides could support weight management programs by helping people feel less hungry and experience fewer cravings by reducing glucose spikes and improving satiety.
Nextila GC peptides work with the body’s natural mechanisms to balance hormones, glucose, and satiety signals.Importantly, collagen is a protein — so unlike fiber-based supplements that block sugar absorption, collagen peptides provide nutritional value. That’s why we see potential synergy between collagen and fibers: they can complement each other well.
Are you planning any studies on combining collagen peptides with other ingredients?
Silva: We’re exploring that. We’ve received a lot of requests from different regions and companies interested in doing their own blends. Some even conduct small-scale tests themselves.
The great thing about Nextida GC is that you can see the effect almost immediately, rather than waiting three months, as with traditional collagen studies for skin or bone. It allows both companies and consumers to experience real-time results.
People often ask how collagen can do so many things. The answer is: it already does. Every cell in the body “loves” collagen. That’s why we see so much potential in using collagen peptides to support not only structural but also metabolic health.
What are the main opportunities for incorporating collagen peptides into functional foods and supplements?
Silva: Nextida GC’s collagen peptides are highly soluble and have a neutral taste, so they mix easily into many products. From an application standpoint, they’re very flexible — just like standard collagen peptides.
One common client question is about regulation: what can they put on the label? That depends on geography. In the US, based on our clinical trial, we can make claims about reducing glucose spikes.
In Europe, that’s not yet possible, but there are workarounds, like combining with ingredients such as chromium, which does have a glucose-related claim. You can still highlight the scientific evidence, but in Europe, it can’t be a direct health claim yet.
Collagen peptides are highly versatile and can be incorporated into functional foods and supplements, offering nutritional and metabolic benefits.Still, it’s not a novel food, which helps a lot. On the label, it’s simply “collagen peptides,” even though the specific peptide composition differs between products.
What research gaps remain, and where do you see the greatest potential for peptide-based nutrition?
Silva: I think the most important finding is how collagen peptides can help balance hormones and insulin levels without overshooting to reduce glucose spikes. That’s a major breakthrough.
Another big advantage is dosage — we see effects with just 5 g. Normally, for proteins, you need much more, which makes product formulation harder.
As for research gaps, weight management is the obvious one — but we’re also focusing on what kind of weight people lose. Ideally, you lose fat, not bone or muscle. That’s where collagen peptides stand out, because they also support bone and muscle health beyond glucose balance and satiety.
This makes collagen a unique tool for metabolic health. It’s not just about looking better — it’s about maintaining strong, healthy tissue while improving how your body manages energy.
How is the conversation around GLP-1 shifting and what spaces will it enter next?
Silva: You don’t want to lose bone or muscle, especially since many users are women around menopause, when bone recovery becomes much harder. Our goal is to help people find solutions that support long-term metabolic and structural health — not quick fixes that leave you worse off later.
