Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.

Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.

Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.

Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.

Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.

Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.

Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.

Communication between industry, government and health organizations, and consumer nutritional education are crucial to ensuring that all Americans get adequate nutrition, according to Dr. Deshanie Rai, senior scientific leader at DSM.

Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.

Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.