India, Sept. 11 -- Ingredion, a global provider of specialty ingredient solutions and innovator of clean-label ingredients for the food and beverage industry, announces their presence at Fi Asia Thailand 2025, held from 17 - 19 September 2025 in Bangkok, Thailand. At stand P26, Ingredion will showcase its extensive and diverse portfolio of texture and healthful product solutions that can help manufacturers meet consumers' evolving preferences, without compromising on taste, texture, or healthful benefits.
Ingredion responds to Asian consumers' desire for cleaner and healthier food solutions that do not compromise on taste and texture
Ingredion's proprietary research into local tastes and preferences has shown that Asian consumers are among the most discerning in the world when it comes to food, demanding superior texture and flavour while not sacrificing health benefits. Ingredion's 2025 global consumer research show that more than 80% of APAC consumers are willing to pay up to 30% more for packaged food and beverages with 'No added sugar' or 'Reduced sugar' claims.
The Asian consumer also indicates that they are willing to spend more on food and beverages with health benefits, with 81% of APAC consumers willing to pay up to 30% more for dairy products for sugar reduction claims. In addition, 77% of APAC consumers say reduced sugar and low-sodium claims are important for packaged savoury products.
However, this focus on health and wellness does not mean they are willing to give up on the enjoyment of food. 32% of Asian consumers report choosing food and beverage products to improve their mental and/or emotional well-being, signifying that indulgence and enjoyment will continue to shape consumption habits in Asia.
Texture has also emerged as a key factor in consumer purchasing decisions across Asia. Ingredion's 2024 texture research study found that 60% of consumers prefer foods with multiple textures and multiple flavours. In the Asia region, preference for foods with multiple textures and multiple flavours is notably higher than the global average, especially in Indonesia, with close to 80% of those polled indicating a preference for foods with multiple textures and multiple flavours.
Additionally, texture can add interest and impact the consumer experience, with 53% of consumers surveyed agreeing or being neutral with the statement that texture is more important than flavour. This emphasis on innovative textures and multi-sensory experiences is particularly strong in Asia, where over 50% of Asian consumers believe that texture is important for the overall satisfaction of food.
Ingredion at FI Asia Thailand 2025
In response to the increased demand in this region for multiple textures and multiple flavours, Ingredion continues to innovate together with its customers, guided by insights-driven expertise and research-backed knowledge of local tastes and preferences. Ingredion will present an exciting range of food and beverage concepts at FI Asia Thailand 2025, including solutions for savory, bakery, beverage and dairy items, highlighting texture innovation, healthful solutions and affordability.
Some of these solutions that will be showcased at the event include a broad range of Asia-focused solutions that deliver on both texture and health benefits. Among them is Mochi Shio Pan with Fluffy Cream, a fun and indulgent chewy textural interpretation of the traditional Japanese butter roll, filled with ultra-stable whipped cream. Another mochi innovation is the Zero Sugar Irresistible Mochi Milk Tea, a globally popular beverage reimagined with a stretchy, chewy Drinkable Mochi that contains zero sugar.
In the affordability space, solutions presented will highlight cocoa reduction options, as well as egg reduction solutions. Visitors will also get to enjoy a Stretchy Mochi-Filled Cookie, a multi-texture treat made with 30% reduced cocoa. The stand will also feature an Eggless Lite Mayo Dip, an indulgent, creamy and low-fat vegan treat. Another egg-reduced treat featured is the Egg Reduced Madeleine, a fluffy, pillowy bite made with less egg.
Within the savory category, Ingredion is bringing texture innovation to Asia's beloved dishes and condiments. The Stretchy Mala Cheese Sauce offers a bold fusion of fiery mala spice and rich cheese that remains stretchy when heated and at room temperature. Showcasing both texture innovation and healthful solutions, Next-Level Crispy Crunchy Fried Chicken delivers an exciting multi-sensorial eating experience on a classic with a spectrum of textures from crispy to crunchy. Another texture and healthful solutions highlight is the Chewy Mochi Noodle with Sugar & Sodium Reduced Sauce, which features noodles with chewy mochi texture tossed in a sauce that is low in sugar and sodium.
In the beverage category, Ingredion is reimagining the drinking experience with Zero Sugar Foamy Fizz, a zero-sugar carbonated soft drink topped with a long-lasting cloud foam for an enhanced texture. Another standout innovation is the Double Zero Mojito Bomb, a sugar-free and alcohol-free creation designed to deliver a fun and elevated drinking experience.
"At Ingredion, we are here to co-create solutions with our customers that help to bring their texture ideas to life while incorporating healthful benefits into their products," says Rohit Tipnis, Senior Director, Sales & Technical Service, Texture & Healthful Solutions, ASEAN at Ingredion. "Our solutions are here to help manufacturers deliver exceptional eating experiences that Asian consumers will love, and look forward to sharing more at Fi Asia Thailand 2025."
Published by HT Digital Content Services with permission from FoodTechBiz.