Raw Material Producers Strengthen Innovation Amidst Culinary Industry Growth
INDUSTRY players in the food and beverage (F&B) sector in Indonesia continue to develop alongside the increasing creativity of businesses in presenting new menus and adapting to changing consumer tastes. This condition encourages raw material producers not only to innovate products but also to expand their portfolios and offer solutions that support households, micro, small, and medium enterprises (UMKM), and professional kitchens.
This trend was evident at the Food & Hospitality Indonesia (FHI) 2026 exhibition, held from 21–24 July at the Jakarta International Expo (JIExpo), Kemayoran. Several industry players utilised the exhibition to introduce product innovations while strengthening support for the national culinary ecosystem through education and collaboration with culinary professionals.
Flora Food Group, for instance, introduced two innovations: BlueBand Santan Kelapa and a new identity for its professional product line, Flora Professional. This move is part of the company’s strategy to broaden its solutions for the F&B industry, which requires high-quality raw materials with consistent results.
Leveraging the BlueBand brand, which has over 100 years of global experience, Flora Food Group is entering the coconut milk category for the first time, expanding its portfolio beyond margarine. The launch of BlueBand Santan Kelapa aims to complement the creation of local and fusion cuisine while meeting the evolving needs of professional kitchens. The product offers a savoury taste with a thicker, creamier texture and is claimed to be the only calcium-enriched coconut milk on the market. The combination of flavour, texture, and nutritional content is designed to help produce consistently high-quality dishes for both home and commercial kitchens. To reach various user segments, the product is available in three packaging sizes: 65 millilitres, 200 millilitres, and 1 litre, catering to households, UMKM, and foodservice businesses.
In addition to expanding its product categories, Flora Food Group introduced Flora Professional as the new identity for its professional product line in Indonesia, adopting the company’s global brand identity. This transformation aims to deliver a more integrated portfolio for foodservice customers and strengthen the company’s position as a partner for culinary professionals. Flora Professional comprises three product categories: Flora Professional Multipurpose Cream (formerly BlueBand Professional Multipurpose Cream), Flora Professional Cooking Cream, and Flora Professional Butter Blend. These products are designed to support a wide range of food and beverage processing needs, from cooking and baking to pastry, beverages, and gelato, helping professionals achieve consistent results in every serving.
With these two launches, PT Flora Food Indonesia’s portfolio now includes margarine, coconut milk, cream, butter, shortening, solid cooking oil, and ghee, catering to the needs of various customer segments.
PT Flora Food Indonesia Head of Marketing, Ade Savitri, stated that the company sees the needs of both consumers and industry players continuously evolving, not only in creating new menus but also in delivering more efficient and high-quality cooking processes. “We understand that consumer and industry needs are constantly evolving, not just in creating new menus, but also in creating a better overall cooking process, from selecting quality ingredients to producing the best dishes. Based on this understanding, we are proud to present our latest innovations beyond the margarine category, BlueBand Santan Kelapa and Flora Professional, as solutions that combine quality, performance, and convenience to support a better cooking experience for both households and industry players,” Ade said.
According to her, as a global company with a focus on ‘Culinary Essentials for Better Food’, Flora Food Group is committed to delivering innovations that meet cooking needs for both households and the F&B industry.
Beyond introducing new products, Flora Food Group also used FHI 2026 as a platform for sharing knowledge and inspiration with culinary industry players. Throughout the exhibition, the company hosted various interactive activities, including sharing sessions, cooking demonstrations, and menu tastings with Chef Norman Ismail, Chef Florence, and Barista Robby Firlian. Through these activities, visitors could see first-hand the applications of BlueBand Santan Kelapa and Flora Professional in various culinary creations.
Ade stated that the company aims to grow together with F&B industry players by providing products that meet market needs while encouraging culinary innovation. “We want to grow together with industry players because we believe the progress of Indonesian cuisine is born from the collaboration between the right products, the creativity of professionals, and the spirit to keep innovating. Going forward, we will continue to deliver solutions so that BlueBand and Flora Professional can become partners for our customers at every stage of their business development,” she said.
Amidst the increasingly competitive F&B industry, raw material producers are no longer competing solely through product innovation but also through their ability to provide solutions that help businesses maintain flavour consistency, production process efficiency, and menu development.