Master Chef Nooror Somany Steppe (4th from left), founder of Blue Elephant Cooking School & Restaurant, unveiled an exciting new range of products at Blue Elephant's spacious and visually immersive booth in Hall 10, Fine Food section, during THAIFEX-Anuga Asia 2025, held recently at IMPACT Muang Thong Thani.
The new product highlights included a groundbreaking collection of innovative Thai Curry Powders, a new packaging format for Blue Elephant Thai Premium Curry Sauces, as well as the launch of the brand's signature Pad Krapow Sauce and Thai Plum Sauce.
Celebrating 45 years of showcasing Thai cuisine as a form of soft power, Blue Elephant began its journey in 1980 with the opening of its first restaurant in Brussels, Belgium. Since then, the iconic brand has grown into a global ambassador of Thai culinary excellence, with its premium products now proudly exported to over 47 countries - underscoring the worldwide appeal of heritage Thai cuisine.
Pictured from left are: Kim Steppe, CEO of Blue Elephant Group; Sandra Steppe;
Thaviseuth Phouthavong, Vice President, Blue Elephant Group; Master Chef Nooror Somany Steppe; Ines Chardonnet, Managing Director, Blue Spice Co., Ltd.; Kris Steppe; and Kevin Steppe, Vice Managing Director of Blue Spice Co., Ltd.