Jakarta, IO – Bango presents the 2026 Festival Jajanan Bango (FJB) at Hutan Kota GBK on October 24–25, 2026, under the theme “Culinary Culture Playground”. This event is fueled by the evolving culinary preferences of Millennials and Gen Z. Despite the increasing presence of international food outlets in Indonesia, a Jakpat survey indicates that 77% of Millennials and Gen Z still favor Indonesian cuisine, particularly dishes rich in spices, including soy sauce.
According to the Ministry of Trade, the value of national soy sauce exports from January to August 2026 reached US$18.81 million (approximately Rp340.345 billion). “The top five soy sauce exporting countries are Australia, Malaysia, Saudi Arabia, the United States, and the Netherlands, with the Indonesian diaspora playing a significant role. The Ministry of Trade supports the 2026 FJB as a vital opportunity to bolster the economy, especially for MSMEs in the food and beverage sector. We appreciate Bango and Unilever’s longstanding commitment to organizing FJB over the past 21 years,” said Deden Muhammad F.S., Acting Director of Export Development of Services and Creative Products at the Ministry of Trade.
From left: Nuning Wahyuningsih, food vlogger Nex Carlos, and M. Handry N. Haq. (IO/Esti)
Bango recognizes the immense potential to reframe the perception of soy sauce, a cornerstone of Indonesian flavor. Nuning Wahyuningsih, Head of Marketing Foods at Unilever Indonesia, emphasized, “We believe that it is not the soy sauce that needs to change, but rather our perspective on it. Our goal is to cultivate the understanding that soy sauce is not only a heritage to preserve but also a creative medium to engage with in modern, relevant ways. Bango’s new purpose ‘There’s More to Taste’ aims to inspire the younger generation to explore, experiment, and discover new ways to enjoy Indonesian flavors.”
Deden Muhammad F.S. (IO/Esti)
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M. Handry N. Haq, Marketing Manager for Cimol Bojot AA, a participant in the 2026 FJB, pointed out that innovation remains a crucial challenge in the food and beverage business. “With our creation of Cimol Misdaseum Kecap Bango, we are experimenting with soy sauce to find the perfect flavor combinations while showing that culinary creativity can celebrate Indonesian flavors in a fresh way,” he stated.
Through FJB 2026, Nuning hopes to inspire more young people to explore soy sauce in bold and creative ways, ensuring it remains an integral part of Indonesia’s culinary culture. “For Bango, there will always be more flavors to discover, more creations to try, and more Indonesian culinary stories to share. There’s More to Taste,” Nuning concluded. (est)
