The Ingredion booth at Fi Asia Indonesia 2026.

Fi Asia Indonesia 2026 live: Ingredion turns to ingredient systems to balance health, texture and cost

Ingredion is putting ingredient systems at the center of its Southeast Asian formulation strategy, as manufacturers seek to reduce sugar and salt without losing indulgent textures or pushing up costs. At Fi Asia Indonesia 2026 (Sep 16–18), the company is demonstrating how combinations of ingredients can help meet these competing demands, from sauces and beverages to crispy coatings. Speaking to Food Ingredients First on the show floor, Raymond Deidrick, vice president and general manager for Texture and Healthful Solutions for ASEAN and Texture Solutions food lead for APAC, says the conversation is increasingly moving beyond individual ingredients toward their role within the complete recipe. “We see less single ingredients and a lot more combinations of ingredients to produce the desired results,” he says. “This implies a shift toward ingredient systems.” 
A person throwing food in a dumpster.
Tackling food waste: Ingredient innovators unlock business opportunities through upcycling and AI
Food waste presents complex challenges for F&B manufacturers, driven by factors spanning raw material utilization, product stability, and consumer acceptance. Industry experts point to a shift from waste management to prevention as ingredient innovation becomes a key focus area.
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AI beyond trend tracking: Givaudan and Stravito unlock data for flavor innovation
F&B innovation is advancing beyond AI’s role in identifying consumer trends and supporting R&D workflows, as companies are now unlocking the data they already own to make faster commercial decisions. At Givaudan, the flavor house is leveraging Stravito’s AI platform to transform existing consumer research and market intelligence into a more accessible knowledge source — allowing teams to move faster from consumer insights to flavor innovation.
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Protein diversification gathers momentum
According to Innova Market Insights, more than half of consumers globally say they are consuming more protein than before. Many are also exploring plant-based sources, driven by perceived health benefits and easier digestion. Reflecting this interest, alternative protein product launches recorded a 2% CAGR from July 2021 to June 2026, with innovation continuing across the market.
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Vegebrite® Orange Carrot & Golden Yellow: Clean labels, Indulgent colours
Vegebrite® colouring foods, obtained from ripe and vivacious fruits and vegetables, add a delightful visual appeal to foods and drinks. Vegebrite® orange carrot and Vegebrite® golden yellow are stable, simple label ingredients and create indulgent, eggy yellow cakes and brioches. Download the Vegebrite® white paper to learn more!

This Technical Paper is brought to you by Givaudan Sense Colour.
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Discover Flowhey®: High Fluidity, High Performance Sweet Whey Powders
Flowhey® sweet whey powders are designed to meet the highest standards of fluidity and quality. Thanks to their non-hygroscopic and free flowing properties, our powders are engineered to improve your storage management and production yield. Plus, our range is designed to meet the needs of various applications — Watch our video!This video is brought to you by LACTALIS INGREDIENTS.

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Gochujang gains ground as Givaudan, Kerry and McCormick scale regional flavors
Gochujang sauce on spoon.
Gochujang, za’atar, berbere, and tamarind are opening formulation opportunities across sauces, snacks, and ready meals, according to Kerry, McCormick & Company, and Givaudan. However, manufacturers must preserve their distinctive characteristics while balancing processing demands, cost, labeling, and supply security. John Gaylon, senior research chef at McCormick, tells Food Ingredients First that gochujang is generating particular momentum. “Gochujang is generating some of the strongest customer interest because its combination of heat, sweetness, umami, and fermented notes gives developers a lot of flexibility across savory applications. Tamarind is also exciting because of its sweet-sour profile, while za’atar, berbere, and lemongrass each bring their own distinct herbal, spice, and aromatic notes.” 
Ingredion and Kerry back systems approach to clean label & high-protein bakery
Baked goods on the shelf of a grocery store.
Bakery manufacturers are cutting additives, adding protein and fiber, and reworking recipes as cocoa, fruit, and nut prices swing — and each change puts texture, flavor, or shelf life at risk. Experts at Ingredion and Kerry say the fix is a system of ingredients and technologies, not a one-for-one swap.
BeneMeat warns UK–EU trade deal could put wider biotech ambitions at risk
Woman in lab, looking at meat sample.
The proposed UK–EU sanitary and phytosanitary (SPS) agreement could have consequences far beyond the food sector if it limits Britain’s ability to authorize novel foods independently, BeneMeat warns. The Czech cultivated meat technology company says uncertainty is already affecting UK commercial plans, with implications for investment, manufacturing expertise, and the wider bioeconomy. The suggested SPS agreement would align relevant British food safety, animal health, and plant health rules with EU standards. It would reduce border checks and paperwork for food and agricultural trade, while bringing Great Britain’s novel food authorizations under EU rules. 
Whey squeeze: FrieslandCampina builds capacity as experts map replacement...
Several brands of whey protein powder on a grocery store shelf.
Whey protein demand is running ahead of supply, according to the USDA, and ingredient suppliers are answering on two fronts. They are adding high-value capacity and helping formulators work around the proteins that are in shortest supply. FrieslandCampina Ingredients has doubled whey protein isolate (WPI) capacity at its Borculo plant in the Netherlands and committed €90 million (~US$104 million) to three more Dutch sites.
Nestlé taps customizable beverage trends with Starbucks Refreshers Concentrates...
Starbucks refreshers on display.
Nestlé and Starbucks are expanding beyond traditional coffee formats with Starbucks Refreshers Concentrates — a green coffee extract-based beverage concentrate for at-home preparation. With this launch, the F&B heavyweights are targeting consumers who prefer flavorful and customizable preparations to align with busy lifestyles. The concentrates are built on Starbucks’ Refreshers platform, which the company says has grown into an approximately US$2 billion beverage business over the past decade, alongside its espresso-based drinks. The beverage concentrates have seen strong initial retail demand since launching in the US earlier this year, according to Nestlé. 
Nearly a third of UK government nutrition advisors have food industry ties, BMJ...
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Nutrition Insight

An analysis by The BMJ has found that almost one-third of the UK Scientific Advisory Committee on Nutrition (SACN) has links to the food industry. Six out of 19 members of the independent group were reported to have “significant” conflicts of interest, which the publication believes should be a reason to bar them from their roles to secure public trust and the integrity of nutritional advice. 
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New Product Development
Ashwagandha targets mainstream F&B as formulation hurdles...
Ashwagandha (or Indian Ginseng) is moving beyond its traditional position in capsules and powders, as manufacturers explore its potential in functional drinks, coffee and tea blends, confectionery, bars, and dairy alternatives. The botanical’s established association with stress management and broader well-being gives brands a recognizable functional story, but incorporating it into everyday products presents sensory, stability, and sourcing challenges.
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Research & Science news
AI screening tool identifies hundreds of plant proteins for...
UK-based researchers have developed an AI-powered screening tool that could speed up the search for plant proteins with emulsifying properties. The technology could help food manufacturers reduce the time spent on lengthy trial-and-error testing. By combining machine learning and statistical physics, the platform identifies promising protein ingredients that could support the development of more sustainable solutions for applications such as dairy alternatives and plant-based meat. The computational screening system has identified nearly 800 plant protein candidates with potential emulsifying properties. Rather than creating finished ingredients, the tool helps scientists identify proteins worth testing before investing extended durations in extraction and laboratory experiments. 
Skyline in Jakarta, Indonesia.
New Product Development
Fi Asia Indonesia 2026 preview: Five trends reshaping...
Healthier products will not be enough to win Southeast Asian consumers if they compromise on enjoyment or price. At Fi Asia Indonesia 2026 (Sep 16–18), ingredient suppliers will showcase their latest solutions enabling manufacturers to combine improved nutrition and functionality with standout sensory experiences, affordability, and local market readiness. Mandy Zhang, director and marketing category lead for Texture and Healthful Solutions Asia-Pacific at Ingredion, sums up the tension facing manufacturers: “Today’s APAC consumers want it all. They are increasingly health-conscious and navigating emergent needs around affordability and convenience, yet they still continue to crave indulgent taste and textures.”

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Food waste in focusSep2026

Consumers globally are more willing to pay a premium for sustainable products when waste reduction and upcycled ingredients are part of the proposition, Innova Market Insights data suggests. Brands ap...

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Protein diversification gathers momentum Sep 2026

According to Innova Market Insights, more than half of consumers globally say they are consuming more protein than before. Many are also exploring plant-based sources, driven by perceived health benefits and easier digestion. Reflecting this interest, alternative protein product launches recorded a 2% CAGR from July 2021 to June 2026, with innovation continuing across the market.

Trend analysis

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Sustainability claims gain groundSep 2026

Ethical and sustainable positioning continues to gain ground. Innova data shows that F&B launches featuring such claims grew at a 6% CAGR from July 2021 to June 2026. Clean ingredient sourcing is consumers’ top sustainability priority globally. Bakery leads in the number of launches making ethical and sustainable claims, while Hot Drinks is the fastest-growing category.

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Video06:06
Fi Asia Indonesia 2026 live: Glanbia Nutrition brings functional ingredients into everyday F&B

Bilva Trivedi, product strategy manager for bioactives and commercial for Asia-Pacific at Glanbia Nutrition, tells us about the rising demand for functional ingredients in Southeast Asia. She explores their expansion from supplements into everyday F&B products and explains how formulation...

Fi Asia 2026 Ingredion video thumbnail: Man in a suit at a food exhibition beside a glass display of mochi donuts and pastries, with product labels and colorful signage.
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Fi Asia Indonesia 2026 live: Ingredion targets texture, sugar reduction and affordability
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Fi Asia Indonesia 2026 live: Emsland taps clean label demand with potato and pea ingredients
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Fi Asia Indonesia 2026 live: Innova Market Insights maps Southeast Asia’s F&B innovation opportunities
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