Dairy Champ at SIAL Interfood 2025 Driving Innovation for Culinary MSME Growth

The national food and beverage industry continues to grow rapidly, yet culinary Micro, Small, and Medium Enterprises (MSMEs) face major challenges, ranging from shifting trends and intense competition to increasing raw material costs. Observing this condition, Dairy Champ recognizes the importance of supporting businesses to innovate and maintain their product quality.

Data from KADIN (Indonesian Chamber of Commerce and Industry) shows there were around 6.4 million food and beverage service units by the end of 2024, while BPS (Central Statistics Agency) recorded 4.85 million similar businesses in 2023, an increase of over 21% since 2016. These figures illustrate the significant economic potential of the culinary sector but also emphasize the necessity of innovation and efficiency for MSMEs to remain competitive.

To address these needs, Dairy Champ is once again participating in SIAL Interfood 2025, bringing its range of condensed milk and evaporated milk products known for their practicality and consistent flavor to boost the growth of culinary MSMEs.

Over the past three years, Dairy Champ’s participation in SIAL Interfood has proven effective in strengthening its presence in the industry. In the first year, only about 5% of booth visitors recognized Dairy Champ, but the following year, the number jumped to over 25%, also earning Dairy Champ the “Best Booth Award.”

“Entering our third year, we want to convey a message of innovation through menu development, encompassing both beverages and food. This year, we brought Chef Jerry to create new menus that business owners can immediately apply. The exhibition is also a moment to launch our ‘new city menu’ and ‘champion city menu.’ Essentially, we aim to present something fresh and relevant for competitive culinary industry players,” said Dodi Afandi, Marketing Manager of PT Etika Beverages Indonesia, when met by the media on Saturday (14/11/2025), at Jiexpo Kemayoran.

“This year, based on my observations over three days, more than 50% of visitors already know and even use Dairy Champ. Many come to buy 5–10 cartons directly because they know the quality,” he added.

More than just an exhibition event, Dairy Champ’s participation is also a long-term strategy to strengthen its position as a partner in the growth of Indonesian culinary MSMEs. This year, Dairy Champ is providing a closer experience for business owners through a collaboration with Chef Jerry Andrean, Winner of MasterChef Indonesia Season 7.

“The collaboration with Chef Jerry Andrean is one of Dairy Champ’s innovative steps in providing new inspiration for culinary entrepreneurs. Through cooking demos and easy to apply recipe ideas, we want to help MSMEs find creative, efficient, and high value menu opportunities. This is Dairy Champ’s commitment to staying close and relevant to culinary business owners in Indonesia,” he stated.

In an exclusive cooking demo session, Chef Jerry introduced the latest dessert recipe using Dairy Champ products that is perfect for business opportunities, the “Mango Coconut Panna Cotta Juara” (Champion Mango Coconut Panna Cotta). The collaboration is designed to inspire café, restaurant, and home based business owners to create menus that are richer, creamier, and efficient for large scale production, while also being profitable.

Meanwhile, Chef Jerry Andrean emphasized that the quality of the base ingredients is key in the culinary business. As a Chef, he constantly seeks raw materials that are not only delicious but also consistent in results.

“Dairy Champ products have stable quality, a creamy texture, balanced flavor, and are easy to process for various menu creations, from desserts and beverages to savory dishes. For culinary business owners, this quality is crucial because it maintains flavor while ensuring production efficiency. With the right ingredients, a creative idea can quickly turn into a profitable business opportunity,” he added.

Going forward, Dairy Champ is committed to continually expanding collaborations with culinary industry players, from MSMEs to large brands, to bring product innovations relevant to market needs. Through this step, Dairy Champ hopes to contribute to the growth of a stronger and more sustainable Indonesian culinary ecosystem.

“During the exhibition, we are offering the lowest price in Indonesia, and it applies to all business owners, whether they buy one piece or 100 cartons. They can get the same price, as long as they pick up the goods directly at the location. This is our form of support so that MSMEs can grow without being burdened by raw material costs,” Dodi concluded.