At Fi Asia Indonesia 2026, the emphasis shifted from traditional sports powders to the functional ingredients in everyday foods. Exhibitors highlighted innovations such as protein, fiber, vitamins, and lower-sugar systems incorporated into various products, including lattes, sodas, cupcakes, bars, creamers, yogurts, desserts, and confections. This trend reflects a broader diversification of protein sources, though challenges remain in integrating these functional ingredients without compromising taste, texture, or affordability.
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Specialty ingredient distributor IMCD showcased items like a hojicha protein latte made with both dairy and non-dairy proteins, a fiber- and vitamin-fortified cream soda, and microwaveable cupcakes in matcha-red bean and ube-vanilla flavors. Jeremia Kevin, APAC technical manager for food and nutrition at IMCD, explained the complexities of adding functional ingredients, stating that they can interact with other components, leading to potential stability issues during processing and storage. To address these challenges, IMCD utilizes its pilot plants in Indonesia and Thailand to test prototypes under realistic manufacturing conditions.
Cosun Ingredients introduced a combination of Sensus chicory root fiber and Tendra fava bean protein. Michael Chow, sales manager for Asia at Cosun, emphasized the importance of combining nutritional benefits for better consumer appeal, highlighting Tendra’s neutral taste and solubility. Chow also noted that chicory root fiber not only enhances texture but also aids gut health, addressing common issues associated with high-protein diets.
Lactalis Ingredients demonstrated how dairy proteins like whey protein concentrate and rennet casein are being adapted for more than just sports nutrition. Elodie Robino, export commercial director at Lactalis, noted a shift toward health, convenience, and a focus on high-quality dairy protein for various applications including ready-to-drink beverages, yogurt, and snacks. As dairy costs fluctuate, manufacturers are increasingly seeking proteins that enhance product quality rather than merely reducing costs.
Indonesian manufacturer Lautan Natural Krimerindo (LNK) showcased FiberCreme, featuring a zero-sugar version and easy-to-use formulations. Chief Commercial Officer Juwono Hartanto pointed out the importance of taste alongside nutritional benefits. LNK prioritizes balancing flavor with health in their product offerings.
Delytose addressed the challenge of reducing sugar in confectionery and other products, employing sweeteners such as allulose and stevia. CEO Jingkai Shen highlighted the necessity of maintaining appealing taste and mouthfeel while lowering sugar content. The aim is to create a system that meets consumer demand for taste, natural ingredients, and cost-effectiveness.
Overall, the event underscored the potential for protein and fiber innovations in everyday foods, with the ultimate goal of ensuring that these functional products resonate with consumers, encouraging repeat purchases.