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Fi Asia Indonesia 2026 preview: Five trends reshaping regional formulation

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.”
Brioche being baked at a baking manufacturer.
Bakery reformulation enters new era as ingredients balance nutrition, taste and texture
Bakery is experiencing a reformulation renaissance as protein and fiber fortification, along with lower sugar and sodium, drive innovation in the sector. Bolstered by consumer demands for more nutrition per bite, bakery-boosting functional ingredients and additives are changing the way manufacturers formulate baked goods.
Analysis of cereal and legume seeds in the laboratory.
Ardent Mills: Rising protein and fiber demand challenges formulators to balance nutrition and taste
Ardent Mills says its R&D pipeline this year has been dominated by protein and fiber projects. As consumer interest in weight management, satiety, and nutrient-dense eating continues to influence food development, manufacturers are rethinking how familiar products can deliver more nutrition without compromising taste and texture.
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Reducing sugar, raising innovation
Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.
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Natural salt. Reduced sodium. Maximum taste.
Food manufacturers are under pressure to reduce sodium levels but face the challenge of doing so without impacting the taste or functionality salt delivers. A breakthrough solution is now available – SALTWELL® – a natural salt 35% lower in sodium than standard salt, which can be used 1:1 with minimal process adjustments. This Technical Paper is brought to you by SALTWELL.
Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

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Novonesis invests €600M in India enzyme facility to expand biomanufacturing...
novonesis building
Novonesis is advancing enzyme production in India with a €600 million (~US$699 million) investment, tapping the country’s rising importance as a biomanufacturing hub across food, energy, and industrial applications.
Barry Callebaut and Arla target dairy emissions with farm-level carbon...
Confectioner filling mold with chocolate at confectioney shop.
Barry Callebaut has launched its first dairy partnership focused on reducing on-farm emissions and incentivizing farmers. The chocolate manufacturer has teamed up with Arla Foods to reduce emissions associated with skimmed milk powder sourced from the UK. The three-year collaboration will operate through Arla’s FarmAhead Customer Partnership program, combining farm-level emissions data with financial incentives for farmers implementing emissions-reduction practices.
Novonesis and Innova flag affordability and manufacturing efficiency as Fi Asia...
Consumers in Asia checking product prices.
At Fi Asia Indonesia 2026 (Sep 16–18), affordability will not be discussed simply as a retail pricing challenge. Ingredient companies are preparing to demonstrate how better yields, consistent processing, longer shelf life, and faster product development can help manufacturers absorb cost pressure while continuing to innovate.
Mane expands US citrus and beverage capabilities with Cvista acquisition
Two cold, unbranded aluminum beverage cans covered in water drops.
Mane has acquired US-based citrus ingredient supplier Cvista. The move strengthens the French flavor and fragrance company’s position in natural citrus solutions and expands its capabilities for beverage innovation. The acquisition will see Mane establish a global Citrus and Beverage Center of Excellence in Riverview, Florida, combining Cvista’s citrus processing expertise with Mane’s global flavor development capabilities.
Kerry and Cosun Ingredients target Indonesia’s biotics market amid live culture...
A woman shops at a supermarket in Indonesia.
Indonesia’s food and drug agency (BPOM) has cleared a probiotic ingredient for on-pack “Live Culture” claims,  and the country’s Halal Product Assurance Organizing Agency (BPJPH)  announced a national halal certification mandate which lands in October of this year. Together, these new regulations are opening the doors for innovation at the upcoming Fi Asia 2026 trade show in Jakarta, Indonesia (Sep 16–18).
Research links xylitol to higher heart risk, but EUFIC urges caution
jar filled and labelled with xylitol

Nutrition Insight

An observational study has indicated that higher circulating xylitol levels are linked to an increased risk of major adverse cardiovascular risks, such as heart attack, stroke, and death. In response to the study, the European Food Information Council (EUFIC) has issued a note, cautioning that the results of the study on the sweetener are observational, unpublished, and not absolute. 
Highlighted features
Asian woman in supermarket selecting food products.
New Product Development
Innova, Tate & Lyle and Prosur to tackle health-driven...
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend beyond adding more of the nutrient. Ingredient suppliers expect manufacturers to seek products that combine stronger nutritional profiles with recognizable ingredients, appealing sensory qualities, and accessible prices.
Container with Nestle corporate logo.
Business News
What do H1 2026 results reveal about where F&B growth is...
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market. Health-focused products and formulation-led ingredient solutions are generating growth. However, several commodity and mainstream portfolios faced lower prices, weaker demand or volumes, and cautious consumer spending.
Mother showing food product to daughter while shopping together in supermarket.
New Product Development
Fiber innovation accelerates as formulators tackle taste,...
Fiber is showing up in more food and beverage products. Once closely associated with cereals, bakery products, and dedicated digestive health ranges, it is increasingly being formulated into snacks, beverages, dairy alternatives, and even sauces. Innova Market Insights data indicates that functional F&B launches featuring one or more of the tracked ingredients — inulin, oligofructose, or chicory root fiber — grew at an 8% CAGR from July 2021 to June 2026. Cereals, bakery, and dairy led activity, but cooking sauces and seasonings recorded a 32% CAGR over the period, while snacks grew at 17%.

Ingredient focus

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Bakery innovation boostsSep2026

Innova Market Insights data shows that consumers are turning to sweet baked goods to satisfy their appetite for indulgence, fueling innovation across the Bakery category. Product launches grew at a 4%...

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Uelzena Ingredients

Product innovation

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Reducing sugar, raising innovation Sep 2026

Innova Market Insights data shows that consumers are actively reducing sugar intake as part of a healthier diet. Brands are responding with increased innovation: food and beverage launches carrying reduced-sugar claims grew at a 7% CAGR from July 2021 to June 2026. Soups and Sauces recorded the fastest growth in reduced-sugar launches over the period.

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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Free Jungbunzlauer webinar on functional eating in the GLP-1 era, Thursday 3 September at 09:00 CDT, 10:00 EDT, 15:00 BST, and 16:00 CEST.
Webinars33:50
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health

The GLP-1 era is reshaping food and beverage reformulation, creating demand for higher nutrient density, lower sugar, improved texture and stability, better taste modulation, and practical mineral-enrichment solutions that Jungbunzlauer ingredients can help deliver.

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