Cargill participated in Food Ingredients Asia (Fi Asia) 2026, held from 16–18 September 2026 at Jakarta International Expo (JIEXPO), bringing together food and beverage manufacturers, ingredient suppliers and industry stakeholders to exchange knowledge and explore developments across the food ingredients industry.

Under the theme “Elevating Food Standards for a Healthier, Greener Future,” Fi Asia 2026 provided a platform for industry players to discuss emerging consumer preferences, ingredient innovation and evolving opportunities across the regional food and beverage landscape.

At the event, Cargill brought together consumer insights, ingredient science and application expertise to demonstrate how food and beverage manufacturers can develop products aligned with evolving consumer needs across Indonesia and the wider region. The company highlighted findings from its APAC IngredienTracker™ 2025, a proprietary consumer survey covering four APAC markets, including Indonesia.

The study examined four key ingredient platforms — Cocoa & Chocolate, Sweeteners, Texturizers, and Fats & Oils — assessing 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 Indonesian Consumer Interest in Ingredient Information

According to Cargill’s APAC IngredienTracker™, more than 80% of Indonesian consumers check ingredient lists when buying food and beverage products for the first time. Consumers showed a preference for familiar and recognisable ingredients, while many reported avoiding artificial, unfamiliar and genetically modified ingredients. More than 90% also preferred products produced in a socially and environmentally sustainable manner.

Health considerations were another important factor. The study found that 54% of Indonesian consumers reported following a low-sugar eating pattern, while more than 80% indicated a willingness to pay more for healthier ingredients. More than 90% of respondents also believed that food and beverages could help boost immunity.

Consumers were also actively engaged in conversations around food healthfulness. Nearly 80% reported sharing comments or suggestions on social media, while more than 80% said they were often asked by others for advice about the healthfulness of food and beverages.

The APAC IngredienTracker™ findings also highlighted the food and beverage categories that Indonesian consumers most commonly associate with specific ingredients, providing context for how ingredient solutions can be applied across different formulations.

At Fi Asia 2026, Cargill showcased applications and ingredient solutions across multiple food and beverage categories, demonstrating how consumer insights can support ingredient selection and product development.

Sweetener Solutions for Lower-Sugar Applications

Cargill’s APAC IngredienTracker™ findings showed that Indonesian consumers most commonly associate stevia with packaged drinks purchased for home consumption, including ready-to-drink products, followed by sugar confectionery and chocolate confectionery.

With more than 50% of Indonesian consumers following a low-sugar eating pattern, the findings highlighted the relevance of lower-sugar product options. However, sugar reduction involves more than simply replacing sugar, as sugar also contributes to flavour, body and mouthfeel.

At Fi Asia 2026, Cargill showcased its Sweetmix™ and stevia-based sweetener solutions for beverage and dairy applications, including fruit-flavoured tea, honey-flavoured syrup and coffee-flavoured meal-replacement beverages. The solutions demonstrated how manufacturers can explore reduced-sugar formulations while supporting taste, mouthfeel and overall product performance.

Texturizer Solutions for Enhanced Sensory Experiences

The study found that Indonesian consumers most commonly associate modified food starch with bakery products and cooking ingredients.

Cargill showcased modified starch solutions for cheese, bakery, meat, sauces and dressings applications at Fi Asia. Depending on the formulation, these solutions can support sensory attributes such as moistness, crispiness, juiciness, creaminess, texture and consistent mouthfeel, along with functions including thickening, stabilisation and emulsification.

Cocoa and Chocolate Solutions for Indulgent Applications

Cargill’s APAC IngredienTracker™ study found that Indonesian consumers most commonly associate cocoa and chocolate ingredients with chocolate confectionery, bakery, desserts and ice cream, and dairy products. Indonesia was also among the most selected preferred origins for chocolate products.

These consumer preferences provided context for Cargill’s cocoa ingredients showcased at Fi Asia. At its cocoa processing facility in Gresik, Indonesia, Cargill produces cocoa powders, cocoa liquor and cocoa butter. Its Cocoa Development Center supports customers in exploring formulations with different taste, colour and sensory profiles.

Fats and Oils for Diverse Food Applications

The APAC IngredienTracker™ study also found that Indonesian consumers are familiar with palm, soybean, sunflower and coconut oils, most commonly associating them with cooking ingredients. Consumers also linked these oils with ready meals and salty snacks.

The findings highlighted the role fats and oils can play in shaping the structure, texture and mouthfeel of food products. To support manufacturers developing products across these categories, Cargill serves the Indonesian market through its regional manufacturing and supply chain capabilities, offering a broad range of edible oils and specialty fats products and solutions.

These capabilities are supported by specialised innovation facilities, including the Lipid R&D Center in Port Klang, Malaysia, and the Food Innovation Center in Singapore, enabling Cargill to support customers in developing solutions aligned with evolving consumer expectations.