... That would explain a lot. I'm in Norway, and I had never heard of these biscuits until recently. Now they're absolutely everywhere. It's maybe not surprising that the US fast food chains push them, but the Swedish chains do too? And they put it in chocolate bars?

Like most countries I'd wager, we have plenty of own local biscuit brands you've never heard of. Biscoff does not stand out from them as fundamentally different in either texture or taste. I just couldn't wrap my mind around why this bland brand was suddenly pushed so heavily everywhere.

But if food executives think it's GLP resistant (whether it is or not) then it makes a lot of sense. Jesus. People should worry less about "hyperprocessed food" and more about things like this (alternatively, this sort of thing is one of the hyperprocessed foods people should actually worry about).