She added that Fonterra will continue to innovate and explore creative ways to incorporate dairy – including milk, butter, cheese and cream cheese – in menu creations with its partners.
The event also enlisted Chef Pele Kuah, Deputy President for Professional Chef Association of Malaysia and Group Executive Chef of Movida Group. Chef Pele presented his insights on consumption trends among Malaysians and how dairy can be used innovatively in recipes.
He demonstrated two exciting dishes – Cheese Sang and Sesame Cream Cheese Prosperity Balls – which incorporated the unique flavour and texture of Anchor Cream and Anchor Cream Cheese products. During the event, the media partook in the Cheese Sang prosperity toss to celebrate the upcoming Chinese New Year festivities.
“With Malaysian consumers becoming more urbanised and affluent, we are seeing more challenges and opportunities in developing culinary innovations. This means that there is more scope for us chefs and restaurateurs to work with foodservice experts such as AFP to come up with better, tastier dishes for consumers,” said Chef Pele.
Chef Pele also emphasised the importance of exchanging international food knowledge through symposiums and conferences. He said, “The upcoming Worldchefs Congress 2018 in July is one great example. With chefs from more than 100 countries gathering in Kuala Lumpur, the event will be a platform for food enthusiasts to share the latest food trends and insights, bringing the global and local F&B industry to the next level.”