Ingredion to showcase multilayered texture, healthful innovations at Fi Asia Thailand 2025
This multilayered approach to texture enhances sensory appeal while also allowing for healthier formulations, aligning with rising demand for products that deliver pleasurable eating experiences without compromising health.
THAILAND – Ingredion will showcase its cutting-edge multilayered texture and health-focused ingredient solutions, tailored for Asian food and beverage manufacturers, at Fi Asia Thailand 2025.
From September 17 to 19 in Bangkok, the global ingredient specialist will showcase its latest breakthroughs in clean-label formulations, multisensory textures, and wellness-enhancing components across the savory, bakery, beverage, and dairy categories.
Driven by proprietary consumer research, Ingredion’s showcase responds to a growing regional appetite for multilayered flavor and texture experiences.
In Asia, 60% of consumers prefer foods with multiple textures and flavors, a figure that rises to 80% in Indonesia, significantly above the global average.
This multilayered approach to texture enhances sensory appeal while also allowing for healthier formulations, aligning with rising demand for products that deliver pleasurable eating experiences without compromising health.
Ingredion’s texture systems support reduced sugar, salt, and egg content across bakery, snack, and beverage applications, helping brands respond to regional nutrition trends and regulatory pressures.
These concepts reflect a broader trend: over 80% of APAC consumers are willing to pay more for products with reduced sugar or added health benefits.
Texture isn’t just a sensory delight; it’s a strategic differentiator. Ingredion’s 2024 study found that 53% of Asian consumers consider texture as important as, or more critical than, flavor.
This insight drives innovations like the Mochi Shio Pan with Fluffy Cream, a chewy reinterpretation of the Japanese butter roll filled with ultra-stable whipped cream.
Ingredion emphasizes collaborative innovation at the show, encouraging food developers to co-create solutions that balance functionality, taste, and clean label attributes.
“We’re here to co-create with our customers, helping them bring texture ideas to life while embedding healthful benefits into every bite,” emphasized Rohit Tipnis, senior director, Sales & Technical Service, Texture & Healthful Solutions, ASEAN at Ingredion.
As Asian F&B manufacturers seek to balance indulgence with wellness, Ingredion’s multilayered solutions offer a compelling roadmap, where texture meets nutrition, and innovation meets tradition.
The company’s presence at Fi Asia Thailand 2025 signals a bold step toward shaping the future of food in one of the world’s most dynamic culinary regions.
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