Cargill Highlights Indonesia’s Ingredient Trends Driving F&B Innovation at Fi Asia 2026

Jakarta, 17 September 2026 – Cargill is participating in Food Ingredients Asia (Fi Asia) 2026, taking place on 16-18 September 2026 at Jakarta International Expo (JIEXPO). Under this year's theme, “Elevating Food Standards for a Healthier, Greener Future,” Fi Asia brings together food and beverage manufacturers, ingredient suppliers and industry stakeholders to exchange knowledge and explore developments across the food ingredients industry.

At Fi Asia, Cargill is bringing together consumer insights, ingredient science and application expertise to help food and beverage manufacturers create products relevant to evolving consumer needs across Indonesia and the region. The company is highlighting findings from its APAC IngredienTracker™ 2025, a proprietary consumers survey that provides insights into how the consumers in four countries in APAC, including Indonesia. The study assessed four ingredient platforms from Cocoa & Chocolate, Sweeteners, Texturizers, and Fats & Oils, examining ingredient familiarity, health perceptions, influence on purchase decisions and associations with different food and beverage categories.

Stephanie Sajuti, Senior Director, Go to Market Food Manufacturing Southeast Asia, Cargill’s Food SEA & ANZ said “IngredienTracker™ study shows that Indonesian consumers are becoming more attentive to ingredients, influencing the products they choose and the conversations they have about food healthfulness. These perceptions offer manufacturers valuable considerations when developing products for evolving consumer needs. At Fi Asia 2026, Cargill connects these findings with its ingredient expertise and application capabilities across food and beverage categories, highlighting solutions designed to meet consumer expectations.”

Responding to strong Indonesian consumer interest in ingredient information Based on Cargill

APAC IngredienTracker™, in Indonesia, consumers are paying more attention to ingredient information, with over 80% checking ingredient lists when buying food and beverage products for the first time. They value familiar, recognisable ingredients, while many avoid artificial, unfamiliar and genetically modified ingredients. The study also identified that over 90% prefer products produced in a socially and environmentally sustainable way.

The study also showed that health-related considerations are also relevant for Indonesian consumer. 54% report following a low-sugar eating pattern, while more than 80% are willing to pay more for healthier ingredients. In addition, based on respondents’ testimony, over 90% believe food and beverages can help boost immunity.

Consumers are also actively engaged in conversations about food healthfulness. Nearly 80% share comments or suggestions on social media. Meanwhile over 80% are often asked by others for advice about the healthfulness of food and beverages.

The APAC IngredienTracker™ findings also show which food and beverage categories Indonesian consumers most commonly link with specific ingredients. These provide context for how ingredient solutions can be applied across different formulations.

At Fi Asia, Cargill is showcasing the applications and ingredient solutions across food and beverage categories, giving customers and industry stakeholders the opportunity to explore how consumer insights can inform ingredient selection and product development.

• Sweetener formulations that balance sweetness and taste in lower-sugar beverage applications

When it comes to sweeteners, from Cargill APAC IngredienTracker™ findings, Indonesian consumers most commonly associate stevia with packaged drinks bought for home consumption, including ready-to-drink products, followed by sugar confectionery and chocolate confectionery.

With over 50% of Indonesian consumers are following a low-sugar eating pattern, this highlights the relevance of lower-sugar options. However, sugar reduction requires more than replacing sugar. As sugar also contributes to flavour, body and mouthfeel functionality, manufacturers need to consider how different ingredients work together within a formulation.

At Fi Asia, Cargill connects these findings to its Sweetmix™ and stevia-based sweetener solutions for beverage and dairy applications, with application examples including fruit-flavoured tea, honey-flavoured syrup and coffee-flavoured meal-replacement beverages. These solutions are designed to help manufacturers explore formulations with reduced sugar while supporting the taste, mouthfeel and product performance required for their products.

• More enjoyable sensory experience with texturizer solutions

The study found Indonesian consumers most commonly link modified food starch with bakery products and cooking ingredients. At Fi Asia, Cargill connects these findings to modified starch solutions demonstrated in cheese, bakery, meat, sauces and dressings applications. Depending on the formulation, these solutions can help support sensory qualities such as moistness, crispiness, juiciness, creaminess, texture and consistent mouthfeel, as well as functions such as thickening, stabilization and emulsification.

• Richer indulgence with cocoa and chocolate solutions

Cargill APAC IngredienTracker™ study identified that Indonesian consumers most commonly associate cocoa and chocolate ingredients with chocolate confectionery, bakery, desserts and ice cream, and dairy products. Indonesia was also one of the most selected preferred origins for chocolate products. This local preference adds relevance to Cargill’s cocoa ingredients showcased at Fi Asia. In its cocoa processing facility in Gresik, Indonesia, Cargill produces cocoa powders, cocoa liquor and cocoa butter, while its Cocoa Development Center supports customers in exploring formulations with different taste, colour and sensory profiles.

• Fats and oils across diverse food applications 

The Cargill APAC IngredienTrackerTM also found that when it comes to fats and oils, Indonesian consumers are familiar with palm, soybean, sunflower and coconut oils, and most commonly link them with cooking ingredients. They also connect these oils with ready meals and salty snacks.

These findings provide context for the role of fats and oils can play in shaping the structure, texture and mouthfeel of food products. To support manufacturers developing products across these categories, Cargill has the capability to serve Indonesia market with its regional manufacturing and supply chain capabilities to provide a broad range of edible oils and specialty fats products and solutions, supported by its specialized innovation facilities, including the Lipid R&D Center in Port Klang, Malaysia and Food Innovation Center in Singapore.