InfoSAWIT, JAKARTA – Consumer attention to food ingredients is becoming increasingly important in Indonesia, with transparency, health, sustainability, taste and texture emerging as key considerations in food and beverage choices.
The trend was highlighted by Cargill during Food Ingredients Asia (Fi Asia) 2026, held from September 16–18 at the Jakarta International Expo (JIEXPO). Under the theme “Elevating Food Standards for a Healthier, Greener Future,” the event brought together food and beverage manufacturers, ingredient suppliers and industry stakeholders.
Cargill presented findings from its APAC IngredienTracker™ 2025, a study examining consumer perceptions of food ingredients across several Asia-Pacific markets, including Indonesia.
The research covers four ingredient platforms: cocoa and chocolate, sweeteners, texturizers, and fats and oils. It examines consumer awareness of ingredients, perceptions of health, their influence on purchasing decisions and associations with different food and beverage categories.
Speaking at a media gathering attended by InfoSAWIT on Thursday (17/9/2026), Stephanie Sajuti, Senior Director, Go to Market Food Manufacturing Southeast Asia, Cargill Food SEA & ANZ, said Indonesian consumers are paying closer attention to food ingredients.
The study found that more than 80% of Indonesian consumers check ingredient lists when purchasing food and beverages for the first time. Consumers also showed interest in ingredient transparency and familiarity, while some reported avoiding artificial or unfamiliar ingredients.
Sustainability has also become part of consumer considerations. More than 90% of respondents said they prefer sustainably produced products, taking social and environmental aspects into account.
Health considerations were similarly prominent. Around 54% of respondents said they follow a low-sugar diet, while more than 80% said they were willing to pay more for products using ingredients they perceive as healthier.
Focus on Sweeteners, Texture and Cocoa
Cargill also linked the findings to product development. In the sweetener category, Indonesian consumers most frequently associated stevia with packaged beverages consumed at home, followed by confectionery and chocolate-based products.
At Fi Asia 2026, the company showcased Sweetmix™ and stevia-based sweetener solutions for beverage and dairy applications.
For texturizers, modified starch was commonly associated with bread, biscuits and cooking ingredients. Cargill presented starch solutions for applications including cheese, bakery products and sauces.
Meanwhile, cocoa and chocolate remained closely associated with confectionery, bakery products, desserts, ice cream and dairy products. Cargill operates a cocoa processing facility in Gresik, East Java, producing cocoa powder, cocoa mass and cocoa butter.
In the fats and oils category, Indonesian consumers showed familiarity with palm oil, soybean oil, sunflower oil and coconut oil, particularly in cooking applications, ready-to-eat foods and savory snacks.
Through its participation at Fi Asia 2026, Cargill emphasized the growing role of consumer insights in shaping food formulations for the Indonesian and regional markets. (T2)
