Fi Asia Thailand 2025: Ingredion’s multilayered texture and health ingredients for Asian F&B

Ingredion will feature its range of texture and healthful solutions for Asian consumers’ evolving preferences at Fi Asia Thailand 2025 (September 17–19) in Bangkok, Thailand. The specialist is tailoring its ingredient science toward Asian cravings for multilayered flavors and textures — more pronounced in this region than others — with chewy textural mochi reinventions, “next-level” crispy chicken with a “spectrum of textures,” and fluffy eggless treats. 

The company’s 2024 texture research found that consumers across Asia increasingly look for a diversity of textures and flavor dimensions in one product. In the region, 60% of eaters prefer foods with multiple textures and flavors, reaching 80% of surveyed consumers in Indonesia.

This figure is significantly higher than the global average.

“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.”

For the savory category, Ingredion will unveil texture innovations across Asian dishes and condiments. The featured Stretchy Mala Cheese Sauce offers a “bold fusion of fiery mala spice and rich cheese that remains stretchy when heated and at room temperature.”

Meanwhile, Next-Level Crispy Crunchy Fried Chicken delivers a multi-sensorial eating experience on a classic with a “spectrum of textures from crispy to crunchy.”

Combining texture and with healthier positioning, Ingredion spotlights its Chewy Mochi Noodle with Sugar & Sodium Reduced Sauce, featuring noodles with chewy mochi texture tossed in a sauce that is low in sugar and sodium.

Ingredion says that texture is important to consumers as well. For 53% of surveyed consumers, texture is either more important than flavor or equally as important.

Mochi innovation and fluffy eggless treats

Ingredion’s food and beverage concepts to be unveiled at FI Asia Thailand 2025 include various demonstrations for savory, bakery, beverage, and dairy items inspired by Asian cuisine. The company says its Mochi Shio Pan with Fluffy Cream is a “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. Ingredion reimagined the globally popular beverage with a stretchy, chewy Drinkable Mochi containing zero sugar.

Ingredion will also present its cocoa reduction options alongside egg reduction solutions to address demand for affordable options. Visitors will also receive samples of Stretchy Mochi-Filled Cookie, a multi-texture treat made with 30% reduced cocoa.

In Asia, 60% of eaters prefer foods with multiple textures and flavors, reaching 80% of surveyed consumers in Indonesia.The company will present Eggless Lite Mayo Dip as an “indulgent, creamy and low-fat vegan treat.” Another featured egg-reduced treat is the Egg Reduced Madeleine, a “fluffy, pillowy bite made with less egg.”

In beverages, Ingredion is reimagining soda with its Zero Sugar Foamy Fizz, a zero-sugar carbonated soft drink topped with a long-lasting cloud foam for an enhanced texture. 

Another category innovation is the Double Zero Mojito Bomb, a sugar-free and alcohol-free creation “designed to deliver a fun and elevated drinking experience.”

Last February, Ingredion teamed up with food tech innovator Oobli to accelerate cost-effective and healthy sweetener proteins, exploring how these can pair with natural sweetener solutions like stevia.

Asians demand more out of food innovation

The company underscores that Asian consumers are among the most discerning in the world when it comes to local food tastes and preferences. Consumers demand superior texture and flavor without sacrificing health benefits.

Ingredion’s 2025 global consumer research reveals that more than 80% of Asia-Pacific consumers are willing to pay up to 30% more for packaged food and beverages without added sugar or with reduced sugar claims.

Additionally, 77% of APAC consumers say reduced sugar and low-sodium claims are important for packaged savory products.

A narrowing focus on health and wellness does not mean Asian consumers are willing to give up on the enjoyment of food, notes Ingredion. The data reveals that 32% of Asian consumers choose food and beverage products to improve their mental and/or emotional well-being, indicating that indulgence and enjoyment continues to influence regional consumption habits.