Blue Elephant Group Brings Thai Heritage Cuisine to Life at THAIFEX

Bangkok, Thailand — May 28, 2026 — The Blue Elephant Group announced its participation in THAIFEX–Anuga Asia 2026 under the theme “From Thai Culinary Heritage to Global Gourmet Products,” unveiling a broadened portfolio of ready-to-use curries, seasonings and snacks designed to make authentic Thai cuisine more accessible to global consumers. Led by Founder & Executive Chef Master Chef Nooror Somany Steppe, the group is showcasing new curry powders, a Tom Yum seasoning, an expanded snack series and a packaging revamp aimed at Southeast Asian and U.S. markets.

“There is no good Thai cuisine without good Thai ingredients,” said Master Chef Nooror, who brings more than 45 years of culinary experience to the Blue Elephant brand and continues to promote the use of Thai herbs and indigenous ingredients sourced from provinces across Thailand.

Context and details

At THAIFEX–Anuga Asia 2026, Blue Elephant is introducing an expanded range of spice blends and cooking solutions developed under Master Chef Nooror’s supervision to ensure balance, depth and consistency. The new product lineup includes curry powders in five flavours — including Thai green, red and yellow curries — presented in a convenient sprinkler format for sprinkling, seasoning and stir-frying. A Tom Yum seasoning is also offered in the same format to simplify one of Thailand’s most iconic flavours for home kitchens.

• New spice formats: curry powders in five flavours (green, red, yellow among them) plus Tom Yum seasoning in a sprinkler format.
• Snack expansion: launch of a crispy coconut roll described as light and naturally sweet.
• Packaging revamp: popular Thai nuts shifting from traditional tins to larger 200‑gram sachets for improved value and convenience.

Ines Chardonnet, Junior Vice President of Blue Elephant International Group, framed the innovation as fidelity to heritage: “Innovation at Blue Elephant is always rooted in authenticity. Our goal is to translate Master Chef Nooror’s deep culinary knowledge into products that make Thai cooking intuitive and enjoyable, while preserving the soul of each dish.”

Kevin Somany, who leads Blue Spice, the manufacturing arm of Blue Elephant Group, said the new formats reflect modern cooking habits: “With Blue Spice, we are continuously developing new spice blends and formats that respond to modern cooking habits. Our latest range, introduced at THAIFEX this year, is designed to make Thai cuisine even more accessible to global consumers, without losing its authenticity or complexity.”

The family-run group also emphasizes education and continuity: Master Chef Nooror’s three children help steer the business — Kim Steppe as Chief Executive Officer, Chef Sandra Steppe overseeing Marketing and Public Relations, and Chef Kris Steppe focusing on training and inspiring the next generation of chefs. Blue Elephant operates restaurants on Sathorn and Sukhumvit 13 in Bangkok and in Phuket, and runs cooking schools that promote the use of local herbs and ingredients.

Outlook

Visitors to the Blue Elephant booth at THAIFEX–Anuga Asia 2026 can expect product showcases, tastings and insights into the craftsmanship behind each creation as the group pushes to meet rising demand in Southeast Asian and U.S. markets. By combining restaurant heritage, educational programmes and retail-ready innovations, Blue Elephant positions itself as a global ambassador for Thai gastronomy — translating a belief that “Thai food is medicine” into accessible products that aim to preserve flavour, provenance and sustainability for future generations.