Cargill’s APAC IngredienTracker™ study finds Indonesian consumers are paying closer attention to food ingredients, lower sugar, health claims and sustainability, influencing how food and beverage products are formulated.
PALMOILMAGAZINE, JAKARTA — Changing consumer preferences in Indonesia are prompting food and beverage manufacturers to pay closer attention to ingredients, health considerations, sensory attributes and sustainability in product development.
Cargill highlighted the trend at Food Ingredients Asia (Fi Asia) 2026, held from Sept. 16–18 at the Jakarta International Expo (JIEXPO), where the company showcased ingredient solutions across multiple food and beverage categories.
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Held under the theme “Elevating Food Standards for a Healthier, Greener Future,” Fi Asia brings together food and beverage manufacturers, ingredient suppliers and industry stakeholders to exchange knowledge and explore developments in the food ingredients sector.
At the event, Cargill combined consumer insights with ingredient expertise and application capabilities to demonstrate how manufacturers can respond to changing consumer expectations in Indonesia and across the region.
The company also presented findings from its APAC IngredienTracker™ 2025, a consumer study covering four Asia-Pacific markets, including Indonesia. The research examines consumer awareness and perceptions of four ingredient platforms: cocoa and chocolate, sweeteners, texturizers, and fats and oils.
The study looks at ingredient recognition, perceptions of health, influence on purchasing decisions and the association between specific ingredients and food and beverage categories.
Stephanie Sajuti, Senior Director, Go to Market Food Manufacturing Southeast Asia, Cargill Food SEA & ANZ, said Indonesian consumers are increasingly paying attention to food ingredients and how they relate to health.
“The IngredienTracker™ study shows that Indonesian consumers are increasingly paying attention to food ingredients, influencing the products they choose and the conversations they have around food and beverage health,” she said, in a statement received by PalmOilMagazine on Thursday (Sept. 17).
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She added that these perceptions could provide useful considerations for manufacturers developing products to meet changing consumer needs.
At Fi Asia 2026, Cargill connected the consumer findings with its ingredient expertise and application capabilities, showcasing solutions designed around evolving consumer expectations.
Indonesian Consumers Pay Closer Attention to Ingredients
According to Cargill’s APAC IngredienTracker™ study, more than 80% of Indonesian consumers check the ingredient list when purchasing a food or beverage product for the first time.
Consumers also place value on transparency and familiar ingredients, while many report avoiding artificial ingredients, unfamiliar ingredients and genetically modified ingredients.
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Sustainability is another consideration. More than 90% of Indonesian consumers surveyed said they choose products produced sustainably, taking social and environmental factors into account.
Health-related considerations are also prominent. About 54% of consumers surveyed said they follow a low-sugar diet, while more than 80% said they would be willing to pay more for products containing ingredients they perceive as healthier.
More than 90% of respondents also said they believe the food and beverages they consume can help improve their immune health.
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Health is also part of the wider consumer conversation. Nearly 80% of Indonesian respondents said they share comments or recommendations about food and beverage health on social media, while more than 80% said other people frequently seek their opinions on the health aspects of food and beverages.
The study also identifies the food and beverage categories most commonly associated by Indonesian consumers with specific ingredients, providing context for ingredient selection and product formulation.
Sweeteners for Lower-Sugar Beverages
In the sweetener category, Indonesian consumers most commonly associate stevia with packaged beverages purchased for at-home consumption, including ready-to-drink tea, followed by confectionery and chocolate confectionery.
With more than half of consumers reporting that they follow a low-sugar diet, reducing sugar is becoming an important consideration for product developers.
However, reducing sugar involves more than simply replacing it with another sweetener. Sugar also contributes to taste, body and mouthfeel, requiring manufacturers to consider how different ingredients work together within a formulation.
At Fi Asia, Cargill showcased its Sweetmix™ sweetener solutions and stevia-based sweeteners for beverage and dairy applications. Examples included fruit-flavored tea, honey-flavored syrup and coffee-flavored meal replacement beverages.
The solutions are designed to help manufacturers explore lower-sugar formulations while maintaining taste, mouthfeel and the functional performance required in finished products.
Modified Starch Targets Texture and Sensory Performance
The IngredienTracker™ study found that Indonesian consumers most commonly associate modified food starch with bakery products, biscuits and ingredients used for cooking.
Cargill demonstrated modified starch solutions through applications including cheese, bread and biscuits, and sauces at Fi Asia 2026.
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Depending on formulation requirements, the solutions can support sensory attributes such as softness, crispness, juiciness, creaminess, texture and consistent mouthfeel.
They can also provide functional properties including thickening, stabilization and emulsification.
Cocoa and Chocolate for Flavor Development
Cocoa and chocolate are also strongly associated with several food categories among Indonesian consumers.
According to the study, consumers most commonly associate cocoa and chocolate ingredients with chocolate confectionery, bakery products and biscuits, desserts and ice cream, as well as dairy products.
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Indonesia is also among the origins most frequently selected by consumers for cocoa used in chocolate products. The preference for local origins adds relevance to Cargill’s cocoa ingredients showcased at Fi Asia.
Cargill operates a cocoa processing facility in Gresik, Indonesia, producing cocoa powder, cocoa liquor and cocoa butter.
Through its Cocoa Development Centre, the company provides customers with opportunities to explore formulations with different flavor profiles, colors and sensory characteristics.
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Vegetable Fats and Oils for Food Applications
The IngredienTracker™ study found that Indonesian consumers are familiar with palm oil, soybean oil, sunflower oil and coconut oil. These oils are most commonly associated with cooking ingredients, followed by ready-to-eat foods and savory snacks.
The findings highlight the role of fats and oils beyond basic cooking applications, including their contribution to structure, texture and mouthfeel in food products.
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Cargill said it has production facilities and supply-chain capabilities across the region to serve the Indonesian market with a range of vegetable oils and fats.
Its regional capabilities are supported by the company’s Lipid R&D Center in Port Klang, Malaysia, and Food Innovation Center in Singapore.
Through its participation in Fi Asia 2026, Cargill is positioning consumer insights as a key consideration in ingredient selection and food product development, as manufacturers respond to changing expectations around ingredients, health, sensory experience and sustainability. (P3)
