Ingredient diversity drives new product possibilities

Food and beverage formulation has to address essential criteria including regulatory compliance, target market preferences, processing feasibility, sensory appeal, and sustainable sourcing. This long process is becoming more streamlined if you consider the diverse range of solutions and formulation strategies available to manufacturers today.

At Fi Asia and Vitafoods Asia 2025, held from September 17-19 at the Queen Sirikit National Convention Center (QSNCC), there was no shortage of options for exciting new product development or reformulation, particularly to meet the expectations of the region’s demographics and cultural preferences. At the end of the day, consumers seek healthy, safe and affordable food.

At these premier events held annually, product concepts focus on convenience, nutritional value, health benefits and cost-effective production. At the center of this, taste innovation is the defining factor between health and indulgence. Gummies and drinks that deliver vitamins and minerals are classic; bakery products and other snacks with reduced sugar or salt are among concepts showcased in response to evolving health standards, and consumer and regulatory demands. There are substitutes to ingredients that are difficult to source due to environmental, economic, and ethical challenges. Among them cocoa, vanilla, coffee to name a few.

Ingredion underscored its expertise in texture and flavor using clean-label solutions for bakery products, meat and poultry, and beverages. At Fi Asia, the company presented multi-textural prototypes included: coatings for crispy chicken, mochi noodles with low-sugar, low-salt sauce, castella cake made with less egg; cloud foam drinks with zero sugar; reduced-cocoa chocolate cookies with mochi centers; eggless mayo paired with crispier fried chicken, and mochi milk tea that is healthier in formulation.

Ingredion: bakery products with reduced or no egg

Mochi bread (Source: Ingredion)

Barentz featured unique prototypes that delivers on flavor, color, taste and nutrition. These included Thai-flavored ice cream, sea salt popcorn, shio bread, corn soup particularly for the senior consumers.

Kerry’s technologies ranged from salt reduction to texture innovations for sausages, chicken and other meat products, and food protection and preservation reformulation. The company showcased hybrid functional beverages, teas and mocktails featuring its its Tastesense^TM Sweet, Sensations & Masking, Taste, Plenibiotic™, and Wellmune®. In proactive health, the company also showcased BC30, Sensoril®, Caronositol Fertility®, and LC40® Infant.

Kerry: Texture and flavors

Kerry: nutrition solutions

In precision nutrition and mineral bioavailability, Balchem showcased its human nutrition portfolio, including Albion® chelated minerals and VitaCholine® for cognitive and metabolic support.  Albion® chelated minerals, known for its superior absorption and stability in complex formulations, are widely used in functional foods, beverages, and supplements targeting bone health, immunity, and metabolic support, said Olivier Rieman, senior marketing and business development manager.

Balchem's Magnesium B6, ready to drink dietary supplement supports muscle, heart and nervous system function

Balchem’s flagship methylsulfonylmethane (MSM) ingredient, OptiMSM® supports collagen formation and antioxidant defense, and is clinically shown to reduce fine lines and improve skin texture, and support joint health. The company emphasized formulation flexibility, with OptiMSM® being water-soluble, odorless, and stable across formats including RTDs, powders, and capsules.

FrieslandCampina Ingredients showcased its science-backed solutions for gut health, immunity & active nutrition for young and older adults.

The Step Up Nutrition range that can be added in supplements and dairy drinks, supports cognitive development, immune resilience, and digestive comfort in young consumers.

For older adults, dairy-derived proteins and prebiotics help maintain muscle mass, gut health, and metabolic balance. Biotis® Fermentis and Biotis® Lactoferrin are positioned as premium solutions for aging well. Dairy protein offerings such as Excellion® Caseinates and Nutri Whey™ Isolates are designed for sports nutrition, healthy aging, and clinical nutrition.

In the food industry, synthetic ingredients are still widely used. Yet manufacturers have clear access to natural options should they choose to reformulate.

Premium fruit and vegetable ingredients supplier, SVZ showcased upcycled fruit purées and concentrates for beverages and dairy. According to Simon Hoogenkamp, SVZ Asian team manager, all products are 100% natural and processed in the company’s facilities in Europe.

As a takeaway from the events, it can be said that F&B manufacturers have a lot of solutions to consider when creating new products, and they can do so sustainability and cost-effectively if they find the write collaboration partner.

With 1500 exhibitors at Fi Asia and Vitafoods Asia, there is one simple takeaway. It is that food and beverage manufacturers have access to a wide range of solutions for new product development—and with the right collaboration partner, they can pursue innovation that is both sustainable and cost-effective.