Chefs Association of Pakistan (CAP), with the strategic partnership of College of Tourism & Hotel Management (COTHM), Chocolate Academy, and Diet Studio and the endorsement of Worldchefs celebrated International Chefs Day with unprecedented grandeur at Alhamra Hall 1, Mall Road, Lahore.
This momentous occasion, graced by the presence of esteemed guests and a record-breaking gathering of over 2500 culinary professionals, showcased the culinary excellence and talent that Pakistan has to offer. The event not only promoted the culinary prowess of Pakistan but also took the bar high in the respect of the ‘white jacket’ in the world.
The event was presented by Nestle Professional, powered by Young’s Food and Shangrila Foods, and executed in association with KnN’s and Ambassador Commercial Kitchen Equipment. Pakistan’s number-one fast food brand Cheezious joined the event as Industry Partner.
The day commenced with a spectacular chefs parade, setting the stage for an unforgettable celebration of the culinary arts; Minister of State for Tourism, Wasi Shah, graced the occasion as the Chief Guest.
CAP President Ahmad Shafiq delivered a warm welcome address, expressing his delight in hosting the talented chefs and urging them to join the ranks of CAP. He acknowledged the role of Worldchefs in bringing awareness among the masses about the chefs’ profession and uniting the chefs of the world under one umbrella. He also appreciated International Chefs Day 2023’s theme ‘Growing Great Chefs’ and said that the world needs to work on the training of young chefs and COTHM in Pakistan is already doing this service, considering it as an obligation. He also unveiled an exciting announcement – the Pakistan International Culinary Championship (PICC), scheduled for February 13, 14, 15, 2023, promising to be a prestigious culinary event of international repute.
A highlight of the evening was the induction of CAP’s executive committee members, who took an oath from President Ahmad Shafiq and were presented with chef belts, signifying their commitment to the culinary craft.
The crowning moment of the event was the Chefs Achievement Awards – Lahore, 2023, where outstanding professional chefs were honored with beautiful trophies in various categories. Chief Guest Wasi Shah, CAP President Ahmad Shafiq and CAP Senior Vice President Waqar Ilyas presented the awards to these deserving recipients, acknowledging their exceptional contributions to the culinary world.
The festivities came to a sweet conclusion with a delightful cake-cutting ceremony, where a delectable cake, generously provided by Pakistan’s premium bakery brand Mini Treats, was shared among the attendees. Cheezious, Pakistan’s leading fast food brand, added to the excitement by distributing free vouchers to the professional chefs, ensuring that the culinary celebration continued even after the event.
The International Chefs Day Celebrations and Chefs Achievement Awards (CAA) Lahore 2023 was a resounding success, epitomizing the passion and dedication of Pakistan’s culinary community. It was a day when gastronomy took center stage, and chefs were celebrated for their exceptional talents and contributions to the world of food.
Learn more about the Chefs Association of Pakistan on their official website.
BECOME A WORLDCHEFS MEMBER
Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.
You can find a list of Worldchefs members countries here.
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Celebrating the 75-year-old friendship between Sri Lanka and Australia!
Since 1985, a cup of Dilmah Ceylon tea has been fostering this special connection, transforming a tea maker’s vision into an unbreakable bond between two nations. To commemorate this remarkable milestone, we raised our cups at the Australia House in Colombo at a special feast prepared by Chef Peter Kuruvita and the talented chefs-in-training from Dilmah Tea’s Empower Culinary School. Steeped in the essence of the world’s finest pure Ceylon tea and enriched with Sri Lanka’s superfoods like Gotukola and Jackfruit, it was an evening filled with nurturing aspirations and deepening bonds of friendship!
ABOUT DILMAH TEA
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
The Like A Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, hosted a graduation ceremony for its first wave of students in Stockholm.
Graduates received comprehensive culinary education, encompassing cooking techniques and strategies for reducing food waste, to help them identify suitable employment
The unique Like a Chef initiative was launched in 2017 with a goal to educate and train 3,000 people worldwide by 2030. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 13 October 2023 – In a ceremony held this past September, the ‘Like A Chef’ program in Stockholm celebrated the graduation of its first cohort of students, marking a significant milestone in their employment journey. The event marked a heartwarming celebration of each student’s success in finishing the life-altering culinary training program.
Supported by Feed the Planet partners, Worldchefs and the Electrolux Food Foundation, and in collaboration with Svenska Kockars Förening, Sodexo, Stockholms Stad, and Arbetsförmedlingen, the Like a Chef employment training program in Stockholm has successfully trained and empowered new generation of kitchen professionals.
Stockholms Stad and Arbetsförmedlingen selected nine participants marginalized communities grappling with unemployment, including immigrants and young residents of city suburbs, to partake in the Like A Chef training program held in Stockholm, Sweden. Led by professional chefs from Worldchefs’ National Association member Svenska Kockars Förening, the curriculum encompassed cooking techniques and food waste reduction strategies with a sustainability focus.
Over the course of a 120-hour culinary training program, students gained culinary expertise, enabling them to identify viable employment opportunities and achieve financial stability. Six of the graduates have already secured unique internship opportunities at Sodexo’s Stockholm restaurants and Clarion Hotel Stockholm, contributing to the sustainability efforts in the hospitality industry.
“The Like a Chef program is training the next generation of kitchen professionals that will help shape the industry on a new basis, where food and its impact on the planet are taking the center stage,” says Cosimo Scarano, Head of the Electrolux Food Foundation.
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
Take action
The Like a Chef program is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Championing Sustainability in the Culinary World: An Interview with Chef Montaser Masoud
In a candid conversation, Chef Montaser Masoud reveals his remarkable journey in promoting sustainability among culinary professionals, his passion for preserving human health, and his dreams for a more sustainable culinary industry.
The culinary landscape is evolving, and at its forefront stands Chef Montaser Masoud, a culinary visionary with an unwavering commitment to sustainability and cultivating a new generation of eco-conscious culinary professionals. We had the privilege of sitting down with Chef Montaser Masoud to discuss his involvement in the Sustainability Education for Culinary Professionals program, his experiences training chefs, and his vision for the future of sustainability in the culinary world.
When did you get involved with the Sustainability Education for Culinary Professionals program?
“In 2019, I embarked on my journey in sustainability education by receiving training from the World Association of Chefs Societies. I was among the first group of trainees, and in 2020, I became a certified trainer, specializing in teaching sustainability to culinary professionals as part of the “Train the Trainers’ program.”
How many students have you trained so far?
“My involvement in sustainability education has been profoundly transformative. I’ve had the privilege of training 1,895 chefs across diverse regions, including Egypt, Jordan, Saudi Arabia, Iraq, Syria, Kuwait, Qatar, UAE, Oman, Tunisia, Algeria, Morocco, Germany, and Turkey.”
Chef Montaser Masoud, featured center, with students of the Sustainability Education for Culinary Professionals course
Why cooking? What drove you to the kitchen to begin with?
“Cooking, for me, represents a beautiful realm filled with creativity and a deep sense of responsibility for ensuring people’s safety from contaminated food. Over time, I realized the paramount importance of sustainability. In the past, discussions around food primarily focused on ingredients and cleanliness but rarely touched on food sources, environmental harmony, or sustainability. My passion for this field grew as I delved deeper into the intricacies of sustainability. I explored costing, calculations, and the ever-evolving landscape of food. Throughout my 36-year journey in the hotel industry, I witnessed the emergence of new products promoting vegetarianism and alternative ingredients. This journey led me to create unique sustainable ingredients, including plant-based alternatives, which gained recognition among my peers. The concept of sustainability later crystallized my purpose, connecting it with energy efficiency and responsible sourcing of ingredients, leading to reduced waste and resource conservation. My dedication to the kitchen extends beyond just cooking; it revolves around safeguarding human health. I firmly believe that honesty is the cornerstone of the chef-customer relationship, especially when dealing with allergies or dietary restrictions. The kitchen has evolved into a discipline that combines chemistry, physics, and medicine, offering a holistic approach to food preparation and consumption.”
“Throughout my career, I consistently explored methods to minimize food waste. I became dedicated to reducing waste and preserving valuable resources. I researched equipment that could facilitate the decomposition of food waste, turning it into animal feed, soil enrichment, or nourishment for small-scale farms. My experiences in sustainable practices extended to villages near hotels, where I initiated initiatives to transform food waste into sustainable animal feed and natural fertilizers. Collaborating with friends in Tunisia and Morocco, we successfully dried kosher food items and vegetables, ground them, and repurposed them for agricultural use. These practices have yielded positive results and were presented in reports with accompanying visuals.”
What advice would you give to people who are interested in teaching others?
“Sharing insights as an educator, I offer valuable advice to those interested in teaching and mentoring in the culinary profession or sustainability-related fields. First, I encourage educators to introduce unexpected elements in their teaching methods. Expose students to thought-provoking documentaries like ‘Garbage Village,’ ‘Some Seas,’ and ‘Some Contaminated Food.’ Such content can help direct their attention towards sustainability. Additionally, incorporating humor through funny videos can enhance the learning experience. When explaining sustainability concepts, it’s crucial to remain adaptable and acknowledge that awareness and understanding may vary among students. To avoid repeating past mistakes and to adapt to evolving circumstances, students should be equipped with the tools of experiential learning. Not all experiences hold the same educational weight; some offer profound lessons in sustainability, while others provide smaller insights. It’s essential to recognize that isolation and detachment from diverse experiences hinder learning from past experiences.”
What sets this sustainability curriculum apart from others?
“Sustainability is a profound concept that has taken center stage in the 21st century. It plays a critical role in preserving our resources in a world abundant with riches. While we can imagine a future where some resources, such as water, energy, fish populations, lakes, and even rainfall, might become scarce, sustainability serves as our safeguard. The key lies in preserving these resources not only in our kitchens but also in our professional lives and homes. Those who embark on a journey of sustainability become well-versed in its many facets. The field of energy has evolved into a complex landscape, with several countries embracing clean energy practices to secure their futures. The creation of artificial lakes, for instance, acknowledges the potential depletion of natural fish populations. Sustainable practices include plant-based alternatives to animal protein, emphasizing the responsible utilization of grains and vegetables. This movement resonates with the new generation.”
Students in Palestine
How do you think the culinary industry is different today from when you started?
“It’s essential to recognize that the culinary industry has undergone significant transformations since my journey began 36 years ago. In the past, obtaining quality ingredients often involved intricate exchanges of information, recipes, or handwritten notes between chefs. Ingredients were not as readily available as they are today through online channels. However, the true transformation occurred with the advent of sustainability. This era, as I like to call it, revolutionized the world by instilling sustainable practices. Subsequently, we’ve entered a new era of growth, guided by the principles of sustainability. Sustainability now resides at the core of our dreams and actions, encompassing fields like artificial intelligence. Innovations such as plant-based meats produced through artificial intelligence, offering pure protein from vegetarian sources, have gained prominence. This concept is gaining traction in the Middle East and Europe, aligning with the United Nations’ visions for 2030 and 2050.”
How did joining the Feed the Planet training program help you with your career?
“My journey through the Feed the Planet training program was a transformative experience, expanding my dedication to sustainability. It broadened my perspective, leading me to consistently question the sustainability of various aspects of life. This transformation manifested in a simple yet profound question: ‘Are you a sustainable person?’ My career thrived as I became a role model, notably for my involvement as a trainer in sustainability for culinary professionals in the Arab world. We initiated efforts to educate chefs about the significance of sustainability and its application in their careers. This endeavor ignited a spark among people, prompting them to implement sustainability practices independently, a fact for which I extend gratitude to Worldchefs.”
What’s a memorable success story or transformation you’ve witnessed in one of your students through the Sustainability Education for Culinary Professionals program?
“Teaching sustainability in the Arab world came with its unique set of challenges, as many people had heard the term but did not fully grasp its meaning. It was a fulfilling endeavor to be part of a movement to teach these chefs what sustainability truly meant and how to integrate it into their professional lives. The most significant success story I’ve witnessed is the growing awareness of sustainability among chefs and their dedication to incorporating sustainable practices into various aspects of their lives. This achievement is a testament to the effectiveness of the education we provided through the program.”
In your view, what role can culinary professionals play in addressing global sustainability challenges, and what excites you about the future of sustainability in the culinary world?
“The role of culinary professionals in addressing global sustainability challenges is of paramount importance. We must take the initiative to train chefs on the ground to realize the dream of sustainability in the Arab world. This undertaking should encompass various forms of education, including film screenings and hands-on training in open symposiums over four to five days. My commitment to sustainability education extends to creating specialized courses in culinary schools, equipping future chefs with the knowledge and skills needed to implement sustainable practices. It’s my hope that all individuals, not just chefs, in the Arab world investigate and understand sustainability’s meaning to ensure a future where food, energy, fish populations, water resources, and more continue to thrive. We must remain steadfast in our quest to preserve these resources and promote a sustainable future. The journey of sustainability begins with us, and together we can drive positive change.”
What’s your vision for the next generation of culinary professionals who are passionate about sustainability? How do you hope they will influence the industry and the world at large?
“I am enthusiastic about teaching the next generation of chefs, instilling in them the significance of sustainability in the culinary world. My goal is to empower these young individuals to champion the cause of sustainability, not just within the culinary industry but also in the broader world. Through my writing, which spans Arabic, English, and French, I aim to reach chefs across different regions, fostering a shared understanding of sustainability. As a bridge between diverse culinary communities, I always make myself available to explain the intricacies of sustainability to those who seek knowledge. By engaging with this new generation, answering their questions, and providing valuable insights, I hope to create a community of sustainability advocates who can transform the culinary industry and beyond, aligning with the United Nations’ vision for a sustainable future by 2030 and 2050.”
Chef Montaser Masoud, featured centerand sitting, with students of the Sustainability Education for Culinary Professionals course
Chef Montaser Masoud’s journey is a testament to the transformative power of sustainability education. His dedication to preserving human health and promoting sustainable practices is a beacon of hope for the culinary world and the global community at large. With visionary educators like Chef Montaser Masoud leading the way, the future of sustainability in the culinary industry is indeed promising.
Take action
Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.
The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
October 16th is World Food Day. It’s a day for reflection, for action, and also for celebration. A year ago we asked you to join us and chefs around the globe in a movement towards more equitable and sustainable food systems. We gave you the tools, and our community made a remarkable impact. To date:
Worldchefs Sustainability Education for Culinary Professionals program, available in 8 languages on the free Worldchefs Academy platform, has prepared 146 trainers from 130 culinary institutions in 55 countries and reached nearly 11,000 graduates.
The award-winning Like a Chef culinary employment program has changed the lives of more than 1,176 people, providing career training and support in 10 training centres around the world.
The award-winning Food Heroes Challenge has educated over 116,000 kids about sustainable and healthy eating habits with a fun and interactive toolkit.
Our webcast, Sustainability Around the World, has interviewed experts in 31 episodes, making the big conversations in food systems easy to digest for more than 700,000viewers.
The Feed the Planet partnership, with our amazing team at Worldchefs, Electrolux Food Foundation, and AIESEC, has brought inspiration to kitchens everywhere, with an international community of viewers numbering over 160 million. We’re happy you’re one of them.
What better way to celebrate than through food? Visit Replate to find inspiration for a new sustainable recipe, and be sure to #showusyourplate!
An expansion from Food&HotelAsia (FHA), FHA-HoReCa tradeshow will take place 22-25 October 2024 in Singapore with an expected turnout of over 40,000 attendees.
The expo also brings with it the biggest competition for chefs, Global Chefs Challenge Finals 2024, alongside the first finals of the newest Global Vegan Chefs Challenge category.
SINGAPORE, 12th October 2023 – Come 2024, FHA-HoReCa, Asia’s most comprehensive and premier hospitality event, will partner with World Association of Chefs Societies – Worldchefs – a global leading organization that brings together global chef delegates and professionals, to host Singapore’s first-ever Global Chefs Challenge Finals.
The Global Chefs Challenge Finals will feature the top 72 chefs from 25 countries, selected based on their outstanding performance at the Worldchefs Regional Semi-Finals that took place in 2023. These culinary talents will compete head-to-head at the Global Chef Challenge Finals, scheduled to take place at the Singapore Expo from 22 October to 25, 2024.
FHA-HoReCa trade show is Asia’s most comprehensive international trade show covering 5 key segments – Bakery, Pastry & Gelato; Foodservice & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee in a single platform. This event brings over 40,000 hospitality and foodservice professionals from around the world.
Ian Roberts, Vice President of Informa Markets said, “With the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation, excellence, and culinary mastery that will reverberate throughout the industry. In 2024, the Global Chef Challenge will ignite the culinary world, and together, we’ll redefine the art of gastronomy on a global scale, inspiring chefs, tantalizing taste buds, and shaping the future of the culinary industry like never before.”
“SCA has a strong history of partnering FHA in the organization of culinary competitions over the decades. We also have also strongly supported the Global Chefs Challenges by sending competitors. So we are pleased and excited to support this important culinary competition in our country,” says President of Singapore Chefs’ Association, Eric Neo.
Launch of Global Vegan Chefs Challenge in the Global Chefs Challenge Finals
The 2024 Global Chefs Challenge Finals will see the world’s top chefs meet to compete in four competition categories:
Global Vegan Chefs Challenge
Global Pastry Chefs Challenge
Global Young Chefs Challenge
Global Chefs Challenge
The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first finals. This competition features innovative chefs who will showcase vegan culinary skills. Their plates must exclude animal proteins while creatively and tastily combining key vegan ingredients.
Worldchefs President Thomas Gugler states, “The Global Vegan Chefs Challenge will be an exciting opportunity for Worldchefs members interested in expanding and showcasing their expertise and knowledge of Vegan Cuisine, and this particular category will support our mission as leaders in global culinary advancement and culinary competitions.”
The Global Pastry Chefs Challenge features the crème de la crème in pastry competition. Competitors strive to meet the standards of the world’s most modern patisseries, enticing the five senses through their knowledge, extraordinary technique, and versatility.
The Global Young Chefs Challenge features emerging talents who are 25 years of age or younger. The top Young Chef winner will be awarded the Hans Bueschkens Trophy, named after Chef Hans J. Bueschkens, the former president of Worldchefs, who championed the development of programs aimed at promoting and nurturing young individuals for careers in the culinary industry.
In the Global Chefs Challenge, participants demonstrate their culinary skills in high-pressure situations, showcasing their ability to adapt under pressure. Their creations must not only be appetizing and flavorful but also exhibit exemplary plating for efficient service.
Worldchefs Congress, a Hallmark Tradition for culinary Innovators
Making its return to Singapore soil since its first exposition in Singapore in 1990, the Worldchefs Congress is set to take place in Marina Bay Sands Convention Centre across three days from 20-22 October 2024. This event is also supported by the Singapore Chefs’ Association, a chef association member of Worldchefs.
Worldchefs Congress & Expo is a biennial event and delivers a unique programme to for industry leaders to network, bond, and improve their knowledge. This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Billy Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Ting Tan Tel: + 65 842 87139 Email: ting@brand-cellar.com
ABOUT FHA-HORECA
FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialized sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee. Majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique programme to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Billy Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
During normal activities, our body’s cells produce reactive substances called free radicals. Free radicals are prooxidants, which contribute to degenerative diseases and are neutralised by antioxidants made by the body. If antioxidants are unavailable, a high concentration of prooxidant compounds can induce oxidative stress and may cause damage to our body. Fortunately, additional antioxidants can be obtained from foods including fruits, vegetables, and oils such as Red Palm Oil (RPO).
RPO is packed with antioxidants
RPO is rich in vitamin E tocotrienols and carotenoids. One kilogramme of Malaysian RPO contains 600-100 mg vitamin E Tocotrienols and 500-700 mg of carotenoids. These beneficial constituents in RPO help promote good health. Vitamin E tocotrienols are potent antioxidants that are more effective than tocopherols. Tocotrienols have 60 times higher antioxidant activity than tocopherols. The remarkable functional properties of palm tocotrienols include:
Potential oxidative stress reduction
Potential cognitive enhancement
Potential cardioprotection
Potential anti-inflammatory property
Our body can convert some of the carotenoids from foods into vitamin A for various body functions. Vitamin A is important for normal vision, the immune system, reproduction, as well as growth and development. Vitamin A also helps the heart, lungs, and other organs work properly. Besides vitamin E and carotenoids, other noteworthy phytonutrients present in RPO are squalene, CoEnzyme Q10, and phytosterol.
Applications of RPO in beverages
RPO has many applications, and one of them is in the production of beverages such as instant coffee, tea, emulsion drinks, and many others. The incorporation of RPO elevates the nutritional value of the end products. Fats, including RPO, contribute to the flavour, colour, antioxidant stability, and viscosity of beverage products. Furthermore, RPO might now be more easily incorporated into products without losing its antioxidants through the microencapsulation technology. The following are some examples of beverage products fortified with RPO and their nutritional benefits.
Instant Coffee Beverages
Our favourite beverage, instant coffee, is just regular coffee made from real coffee beans that have been dried out and preserved for our convenience. Coffee beans contain antioxidant compounds such as phenolic compounds and flavonoids. A combination of RPO with other high-antioxidant ingredients, such as coffee, will help boost our antioxidant intake. An antioxidant-rich instant coffee beverage prepared with coconut sugar and RPO can help meet antioxidant demands, particularly among those with unhealthy habits such as smoking. An average of 500–1000 mg/100 g of carotenes can be obtained by adding 0.3-0.5% RPO to the coconut sugar and coffee blends.
Tea
Rooibos is a unique herbal tea made from the leaves and stems of the Aspalathus linearis, and it is packed with polyphenolic compounds. A combination of RPO and rooibos tea has been reported to exhibit potential cardioprotective properties due to its high antioxidant content. The antioxidants in RPO, paired with polyphenolic compounds in rooibos tea, were found to have anti-inflammatory effects in animal studies. Therefore, the combination of these bioactive compounds is suggested to have the potential to increase antioxidant activity in the body, which could result in enhanced protection against certain health conditions caused by inflammation.
Emulsion drinks
RPO has the potential to be developed into nutritious emulsion drinks. This type of product can be made based on oil-in-water emulsion techniques (oil suspended in a water part) using the homogenisation method, to form nanoemulsion and microemulsion. These techniques produce smaller emulsion particle sizes, offer greater stability than regular macroemulsions, and are widely used in functional food or pharmaceutical products. This innovation helps to prevent carotenoid loss during storage and also improves its bioavailability. For example, a whey protein-based RPO emulsion was found to be highly stable against oxidation during long-term storage at room temperature. Fruity flavours such as orange or mango can be added to increase its palatability. This emulsion drink is an alternative product to prevent vitamin A deficiency, which affects many children in developing countries.
Fruit juice
The nanoemulsion of RPO can also be added to many other types of beverage products when further improved with encapsulating materials such as casein or gum arabic to protect the carotenoids. This is also to stabilise their natural pigments, which contribute to the orange-red colour. The advantage is that it can be added to products such as yoghurt drinks and fruit juices as a natural colourant. Carotenoids in RPO nanoemulsion used as colourants in drinks such as orange juice were reported to be stable when stored at 37oC for four weeks.
RPO has numerous uses in food products including beverages. RPO enhances the products’ antioxidant content because it is high in carotenoids and vitamin E. These antioxidants may help safeguard our body from degenerative diseases caused by oxidative stress. In light of the numerous health advantages, food producers should consider using sustainable certified Malaysian RPO in various food products!
Visit Malaysian Palm Oil Council’s website and follow them on Facebook, LinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.
The Gelato World Cup and the World Association of Chefs’ Societies (Worldchefs) have formed a collaborative partnership, with the 10th Gelato World Cup set to take place in January 2024 in Rimini, Italy.
The 2024 Gelato World Cup will feature teams from five continents competing in various gastronomic trials, fostering culinary excellence and international camaraderie.
Paris, 2 of October 2023 – The Gelato World Cup, the world’s benchmark event for artisan gelato, and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership. The 10th Gelato World Cup, also known as Coppa del Mondo della Gelateria, will be held as part of SIGEP – International Exhibition of Artisan Gelato, Confectionery, and Bakery, The Dolce World Expo, at the Rimini Exhibition Centre from January 20 to 24 2024.
Since its inception in 2003, this biennial competition has consistently been a highlight of SIGEP, eagerly anticipated by gelato artisans, pastry chefs, and ice sculptors from across the globe. At the core of this prestigious competition are the principles of integrity, professionalism, and fairness, which extend to all nations participating. The event enjoys the invaluable support of a World Committee of Honour, comprised of some of the world’s most eminent gelato experts. It is organized collaboratively by SIGEP – Italian Exhibition Group Spa and Gelato e Cultura s.r.l.
Breaking new ground, the 2024 Gelato World Cup introduces a new format with teams representing five continents engaging in a demanding gastronomic challenge. After intense national and continental trials, the crème de la crème from each continent will converge in Rimini to compete in five distinct trials: Gelato, Pastry and Chocolate Making, Ice Sculpture, and Haute Cuisine.
Leading up to the main event in January 2024, countries around the world will host their own national selections, contributing to the anticipation and excitement. European contestants will vie for their place in the competition during the European selection rounds in 2023.
“We are proud to enter into this exciting collaboration with the Gelato World Cup, an event that provides such a great opportunity for competition excellence and international camaraderie,” says Ragnar Fridriksson, Worldchefs Managing Director. “We share a common commitment to enhancing the excellence of global cuisines and providing opportunities for culinary professionals in all sectors. We look forward to January 2024!”
Stay tuned for more from the 2024 Gelato World Cup, where culinary excellence takes center stage in a truly international showcase of talent and innovation.
Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards. With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.
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The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
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This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
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The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
