Tech Reformulation Reshapes Indonesia’s Healthy Food Market
- 03 Jul 2026 10:19 WIB
- Voice of Indonesia
Key Points
- Healthy-food consumption in Indonesia is growing by an average of 7.9% annually, driving changes in the national food industry.
- Millennials and Gen Z are leading demand for fresh, natural, and functional foods, encouraging manufacturers to adopt raw-material reformulation technology.
RRI.CO.ID, Jakarta - The rising trend in healthy-food consumption in Indonesia, growing at an average 7.9 percent per year, is reshaping the national food industry. Head of the South East Asia Food and Agriculture Science & Technology (SEAFAST) Center at IPB, Puspo Edi Giriwono, said strong demand from Millennials and Gen Z, who prioritize fresh and functional products, is the main force pushing the industry to adopt raw-material reformulation technologies.
Raw-material reformulation technology involves redesigning processed food products by altering their composition or substituting primary ingredients. The objective is to create healthier products while responding to shifting market regulations.
Speaking at a press conference for Food Ingredients (FI) Asia Indonesia 2026 in Jakarta on Thursday, 2 July 2026, Puspo said the industry now needs this technology to meet market demand.
“It requires scientific knowledge to develop the ingredients, their production, and appropriate processing methods to produce good products and formulations. This science becomes the foundation for developing healthier foods,” said Puspo, as quoted by Antara.
He explained that the healthy-food consumption trend in Indonesia’s industrial sector is growing by about 7.9 percent annually. This growth accompanies rising awareness among Millennials and Gen Z, who now favor fresh, natural, and functional foods.
Puspo added that people are increasingly cutting back on foods high in sugar, salt, and fat, making raw-material reformulation technology essential. The technology helps preserve functional components so they are not easily degraded during storage or heating, ensuring consumers receive optimal benefits when the product is consumed.
Reformulation also adapts the flavor of raw ingredients into safe, palatable foods that match local taste preferences where the products are sold. He also stressed the need for transparency about any ingredients contained in a product to build consumer trust.
“The composition of a product is important for consumers to know. This information is crucial for those with special needs, such as certain food allergies or religious compliance like halal labeling,” said Puspo.
He said traceability of raw materials is part of reformulation technology development that Indonesia should adopt to further increase consumer confidence in the quality of domestic ingredients. ***
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