Ramadan in Indonesia is always synonymous with the vibrant tradition of hunting for takjil. As the breaking of the fast approaches, public enthusiasm for sweet, refreshing treats increases dramatically. Based on annual market observations, the consumption of ready-to-drink beverages and sweet snacks experiences a very significant surge compared to regular months. This phenomenon creates a massive opportunity but also presents a tough competitive challenge for food and beverage industry players.

The Importance of Differentiation on Supermarket Shelves

Upon entering the holy month, supermarket shelves and restaurant menus are flooded with similar themes. Every brand competes to offer a Ramadan feel. In such a crowded market, product differentiation is the key to a brand standing out. Products that only offer standard flavors often get lost among competitors. Therefore, creating a unique and specific flavor profile is a smart strategy to capture the attention of consumers who are always looking for something new yet familiar to the palate.

Choosing to collaborate with a reliable flavoring company can help realize that uniqueness. With a touch of creativity, traditional takjil flavors can be repackaged into modern products that are practical and appetizing.

Exploring Taste Memories: Iconic Takjil Profiles

Ramadan is about taste memories. Certain flavor profiles automatically evoke the warm atmosphere of breaking the fast. One of them is the Kolak Pisang profile. The combination of savory coconut milk, sweet palm sugar, and the distinct aroma of pandan is a legendary mix that is always in demand. Additionally, the freshness of Cendol with hints of jackfruit, or the delight of Es Pisang Ijo—which blends banana with red syrup and marrow porridge—remains a timeless favorite.

However, innovation must not stop at classic flavors. Current market trends are shifting toward more modern or fusion combinations. For instance, a Date-Caramel (Kurma-Caramel) pairing offers a luxurious, deep sweetness. There are also Blewah-Mint or Timun Suri combinations that offer extra levels of freshness, perfect for thirst-quenching beverage products after a day of fasting. Adapting these flavors into manufactured products requires precision so that the original essence is not lost.

Advantages of Using Custom Flavoring

Why should the F&B industry switch to custom flavoring rather than relying solely on raw fresh ingredients? There are several crucial technical and economic reasons.

First, using flavors from a flavor company guarantees consistency. In large-scale production, maintaining an identical flavor profile in every batch is a heavy challenge when using fresh ingredients. Real fruit or coconut milk fluctuates in taste depending on the season and harvest quality. With custom flavoring, product taste standards will always be maintained from the first bottle to the millionth.

Second, the aspect of operational cost efficiency. Raw materials like fresh coconut milk or seasonal fruits spoil quickly and require expensive specialized storage. High-quality artificial flavors provide a leaner logistical solution, longer shelf life, and minimize production waste.

Third, the exclusivity factor. Through custom formula development, a brand can possess a signature flavor profile that no competitor has. For example, a company could create a “Signature Pandan-Coconut” variant with a unique aroma profile, allowing consumers to immediately recognize the brand identity from the scent alone.

Broad Product Application Inspiration

The flexibility of these takjil flavors is actually very broad and not limited to the beverage category. The industry can explore various other product categories to surprise consumers:

• Bakery & Pastry: Imagine a croissant filled with Kolak Pisang cream, or muffins and cakes with a legitimate date (Kurma) extract flavor. These would be very eye-catching seasonal products in a bakery.
• Dairy Products: Dairy-based products, such as yogurt or UHT milk, can be given a touch of Es Teler or Es Doger flavors. This combination offers a healthier, more practical way to enjoy takjil.
• Confectionery: The candy and chocolate industry can fill their products with “traditional market snack” (jajanan pasar) fillings like klepon or serabi. This provides a unique snacking experience for the younger generation.

Collaboration with Falmont

Realizing products with authentic yet innovative flavors requires a partner who understands the characteristics of the Asian market. Falmont is a flavor manufacturing company in Asia specializing in creating precise flavor profiles. With the latest technology and a deep understanding of local flavor wisdom, every product development challenge can be addressed with the right solutions.

Working with experts in the field makes the Research and Development (R&D) process more efficient. From finding the right aroma profile to testing flavor stability in the final product, support from an experienced manufacturer can greatly accelerate time-to-market.

Ramadan 2026 is the perfect moment to present something different. By blending collective memories of takjil flavors with the latest flavoring technology, F&B products will not only sell well but also leave a lasting impression on consumers’ hearts.