Prosur will showcase its natural ingredient technologies at FI Asia in Jakarta, highlighting how food manufacturers can respond to growing consumer scrutiny of additives, preservatives and highly processed formulations.
The company is positioning its approach around the principle of protecting food with food, using food based ingredient systems to support product performance while allowing manufacturers to simplify formulations and reduce reliance on selected conventional additives.
Simon Claessens, Global Director, Sales and Business Development at Prosur, said: “Across Asia, the rules of food are changing. Consumers are demanding recognisable ingredients and rejecting ultra processed foods, and regulators are increasing scrutiny. Manufacturers have to adapt to this new reality while still offering products that deliver great taste and flavour, as well as performing at scale.”
From preservation to smarter sweetening
At FI Asia, Prosur will present its Get It Natural Toolbox, a portfolio of multifunctional natural ingredients intended to address several areas of formulation, including preservation, sweetening and the removal or reduction of selected additives.
Its Next Level Fermentation technology uses upcycled superfoods processed through gentle water infusion without solvents or additives. The resulting ingredients are designed to create conditions that are less favourable for spoilage organisms including yeasts and moulds, providing manufacturers with another approach to product protection and shelf life management.
For confectionery, bakery and snack manufacturers, Prosur’s sweetening and carob technologies could be particularly relevant. Its Smarter Sweetener System is sourced from Mediterranean carob and uses naturally occurring sugars without artificial sweeteners or fortification.
Carob also forms the basis of the company’s cocoa alternative. Produced using soluble, upcycled carob fibre, the ingredient is intended to reduce dependency on cocoa while providing structure and digestive benefits. Prosur also positions the solution as an opportunity for manufacturers seeking to manage formulation costs.
The development comes as manufacturers across chocolate, confectionery, bakery and snack categories continue to examine ingredient strategies that balance product quality with cost, nutritional expectations and supply considerations.
Reformulation moves up the agenda
Prosur’s wider portfolio includes natural ingredient systems developed to remove or reduce substances including nitrites, phosphates, sulphites, benzoates and sorbates in relevant food applications. The company also works with manufacturers seeking to reduce refined sugars, artificial sweeteners and salt, while offering low sodium versions of selected products.
The challenge for manufacturers is ensuring that cleaner formulations can perform reliably at commercial scale. Removing or replacing an established ingredient can affect much more than the declaration on the label, with potential consequences for flavour, texture, stability, shelf life and processing behaviour.
Prosur argues that reformulation therefore needs to combine ingredient science with an understanding of industrial production requirements, particularly as consumer expectations and regulatory requirements continue to evolve.
