According to our research, 95% of Indonesians wish there are healthy savoury snacks options available. Swipe to explore what are the ingredients consumers perceive as healthy and how they are driving innovation for healthier snack offerings.

1. The Future in Savoury Snack
Healthful Flavour Solutions
Benny Yap,
Marketing Manager,
Asia Pacific, McCormick
Annalee O’Rourke, Ph.D.
R&D Director,
SEA & India, McCormick

2. Indonesians feel there is not
enough healthy savoury snack
95%
of Indonesians wish
there are healthier
savoury snacks
options
89%
of Indonesians are
willing to pay more
for healthier savoury
snack
Source: McCormick proprietary research March 2022: Indonesia snacking behaviour

3. of Indonesians thinks
that flavours have a
direct impact on whether
a snack is healthy
Source: McCormick proprietary research March 2022: Indonesia snacking behaviour
Q: What do you think makes a healthy snack?
54%

4. Herbs & spices is seen as the top
healthy flavour for savoury snacks
Source: McCormick proprietary research March 2022: Indonesia snacking behaviour
What flavours would you consider for a snack to be healthy?
1%
14%
21%
25%
29%
32%
38%
38%
39%
40%
41%
43%
48%
49%
60%
None of the above
Unusual (e.g. Bubblegum, Spicy…
Dessert-inspired flavours (e.g. Ice cream)
Plain
Local flavours (e.g. Nasi Goreng,…
Regional flavours (e.g. Korea, Japan)
Hot & spicy flavours (e.g. Chilli)
Citrus (e.g. Lemon, lime)
Meaty (e.g. Chicken, beef)
Smoke & grill (e.g. BBQ, hickory)
Sweet (e.g. Honey)
Seafood (e.g. Shrimp, lobster, fish)
Dairy (e.g. Cheese)
Fruity (e.g. Pineapple, apple)
Herbs & spices (e.g. pepper, ginger,…

5. Source: McCormick proprietary research March 2022: Indonesia snacking behaviour
Q: What type of herbs & spices flavour do you think is healthy? (Tick 5)
Q: What type of herbs & spices flavour do you enjoy? (Tick 5)
Types of Herbs & Spices Indonesians think is healthy
Types of Herbs & Spices Indonesians would enjoy
Ginger – 63% Garlic – 61% Cinnamon – 49% Turmeric – 39% Pepper – 38%
Garlic – 57% Ginger – 48% Pepper – 42% Cinnamon – 36%
Chilli – 50%

6. The world has an ever-expanding problem:
▪ Obesity, Diabetes, Hypertension and CVD
We all know the primary reasons for this
▪ Not enough exercise
▪ Over consumption of high sugar drinks
▪ Over consumption of high salt & high fat foods
▪ Over consumption of HFSS snacks
The Drive for Healthy Snack Solutions
GBD Compare | IHME Viz Hub (healthdata.org)
Salt Tax proposed
>900mg sodium
snacks at risk of
higher taxes
Nutri Grade
Labelling
consultation
opened
FDA bans PHO
and limits trans
fatty acids TFA
2g/100g Fat
Sugar Tax on SSB
under consideration
Labelling clarity for
informed consumer
choice

7. Its No Secret – Sodium is a global issue
Today, excessive sodium intake is the world’s leading cause of diet-related death
1 in 5 deaths
globally
Due to high sodium intake and inadequate
consumption of whole grains, fruit, nuts
and seeds rather than high trans fat or
highly sweetened beverages
Source: Mintel SEA is ripe for sodium reduction in sauces/seasonings, Institute for Health Metrics and Evaluation 2019
Death rate – High Sodium
per 100,000
Global 41.8
Indonesia 51.6
Malaysia 45.2
Vietnam 42.5
Thailand 32.9
Singapore 28.7
SEA is home to a higher-than-average death rate
attributed to a high-sodium diet
GBD Compare | IHME Viz Hub (healthdata.org)

8. When sodium reduction is required without modifying perception, we have to address either the:
▪ Availability of sodium; or Delivery of sodium
Research from Salt companies has focused on salt crystal shape to improve salt perception:
▪ Larger surface area gives the perception of more salt.
▪ Some companies have salt with altered crystal structure such as hollow microspheres or star
shaped crystals.
Adjusting the salt crystal size adjusts the time of salt delivery:
▪ Benefit; initial sensation of salt before other flavours take over
▪ Salt delivery curve needs to be adjusted to each food and base
In summary an initial hit will require an extra fine salt, a lingering salt taste will require a larger crystal.
Addressing the Sodium Issue – Salt Crystal Shape & Size

9. Potassium Chloride tasted at high levels can become bitter and unpleasant
▪ More effective as a salt replacer when we can ‘mask’ the bitterness with other food acids
▪ A salt substitute containing 1% encapsulated citric acid effectively suppresses the bitter taste of KCl.
▪ Masking is particularly useful when using Microfine Potassium Chloride
Addressing the Sodium Issue – Alternatives & Flavour
Enhancers
KCl Maskers achieving 30-40%
Sodium Reduction in
Seasonings
Umami is one of the five distinct basic tastes :
▪ Supplies desirable glutamate effect, adding richness and fullness to foods
▪ Synthetic options are MSG (Sodium) and I+G. Natural options are yeasts and HVPs
Kokumi is the sixth taste and brings mouthfullness
▪ Magnifies and lengthens all the other five basic tastes
▪ Involved in the sensation of mouth-coating
▪ γ-glutamyl peptides, compounds that seem to extend taste and salivation
▪ Kokumi substances enhance the flavours that can be sensed Enhancers boost Umami &
Savoury notes in seasonings
and sauces

10. Capsaicin in Chilli
Zingerone in Ginger
Piperine in Pepper
Sanshool in Szechuan Pepper
Isothiocyanate in Mustard
Addressing the Sodium Issue – Sensates
We can enhance flavour perception through using small levels of raw materials that
make our taste buds more sensitive to the effect of the existing salt and umami.
Different effects include:
McCormick have the best spices, natural flavours, oleoresins and extracts to deliver
the right balance.
www.healthtap.com

11. Health Benefits of Herbs and Spices
Red Pepper (Chilli)
Active compound - Capsaicin
Ginger Turmeric
Active compound - curcumin
Black Pepper
Active compound - piperine
Traditional Use:
▪ Sore throats & coughs
▪ Stomach ailments
▪ Wound healing
Traditional Use:
▪ Treatment of arthritis
▪ Stomach upsets
▪ Asthma
▪ Diabetes
Traditional Use:
▪ Treatment of inflammation
▪ Pain relief
▪ Wound healing
▪ Digestive disorders
Traditional Use:
▪ Ayurvedic Medicine
▪ Gastrointestinal disorders
▪ Treatment of chronic malaria.
▪ Chinese medicine:
▪ Epilepsy
Potential Health Benefits:
▪ Anti-inflammatory
▪ increased metabolism and
satiety
▪ Promotes weight loss
Potential Health Benefits:
▪ Anti-inflammatory
▪ Pain relief
▪ Nausea and vomiting
▪ Antioxidant & antimicrobial
properties
Potential Health Benefits:
▪ Anti-inflammatory &
antioxidant
▪ Modulate insulin
▪ Manage type 2 diabetes
▪ Arthritis
▪ Metabolic syndrome
Potential Health Benefits:
▪ Anti-inflammatory &
antioxidant
▪ Increased metabolism
▪ Obesity support
▪ Antibacterial effects
All references by Singletary, K. can be found on the MSI website www.mccormickscienceinstitute.com and in the journal Nutrition Today.

12. Health Benefits of Herbs and Spices
Cinnamon Cardamom Clove
Active compound - eugenol
Cumin
Traditional Use:
▪ Gastrointestinal distress
▪ Common colds & sore throats
▪ Treatment of nausea
▪ High blood pressure
Traditional Use:
▪ Digestive disorders
▪ Obesity
▪ Fresh breath, clean teeth
▪ Bronchitis
▪ Depression
▪ Influenza & infections.
Traditional Use:
▪ Indigestion
▪ Nausea & vomiting
▪ Common colds & infections
▪ Diarrhoea & digestive
disorders
▪ Toothaches
▪ Diabetes
Traditional Use:
▪ Gastrointestinal distress,
diarrhoea and jaundice
▪ Hypertension, epilepsy,
fevers and respiratory
disorders.
Potential Health Benefits:
▪ Anti-inflammatory &
antioxidant
▪ Antidiabetic agent
Potential Health Benefits:
▪ Mitigating inflammatory
factors
▪ Regulating glucose and lipid
metabolism
Potential Health Benefits:
▪ Improve diabetes symptoms
▪ Metabolic syndrome
▪ Improve neurological
problems
▪ Inhibit microbial growth
Potential Health Benefits:
▪ Type 2 diabetes
▪ Cardiovascular disease
All references by Singletary, K. can be found on the MSI website www.mccormickscienceinstitute.com and in the journal Nutrition Today.

13. Spicing Up Healthy Snacking
The benefits from the culinary inclusion of spices in snacks are multiple.
▪ Added flavour compensates for salt and sugar reduction
▪ Associated with health and wellness and traditional medicine
When Spices & Herbs (whole or ground)
don’t provide the functionality you require…
FlavourSpice™ offers flexible natural
replacement of ground spice and the perfect solution
delivering a combination of
FLAVOUR and FUNCTIONALITY!

14. Taking a food-first, culinary approach, our R&D teams work in partnership with our customers to ensure
every flavour solution is authentically tailored for local tastes and trends, constantly keeping Asia Pacific
consumers central to every design we create.
16 Culinary Chefs
10 Consumer Scientists
Sensory Test Facility
Healthy Flavorful Savoury Snacks
Is it an elusive goal? How can McCormick Help?

15. Should you have any
question, please reach out to
Iwan Tjahjadi
Commercial manager, Indonesia
Iwan_Tjahjadi@mccormick.com

16. Let us help you meet the world flavours demand of tomorrow!
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