Bangkok, Thailand, June 20, 2025 / TRAVELINDEX / Master Chef Nooror Somany Steppe (4th from left), founder of Blue Elephant Cooking School & Restaurant, presented an exciting new product range at Blue Elephant's spacious and visually stunning stand in Hall 10, Gourmet Foods area, during THAIFEX–Anuga Asia 2025, which recently took place at IMPACT Muang Thong Thani.

New product highlights included a groundbreaking collection of innovative Thai curry powders, a new packaging format for Blue Elephant Thai premium curry sauces, and the launch of the brand's own Pad Krapow sauce and Thai Plum sauce.

Blue Elephant is celebrating its 45th anniversary, using Thai cuisine as a tool of soft power. The journey began in 1980 with the opening of its first restaurant in Brussels, Belgium. Since then, the iconic brand has become a global ambassador of Thai culinary art. Its premium products are now proudly exported to over 47 countries – a testament to the worldwide appeal of traditional Thai cuisine.

Pictured from left: Kim Steppe, CEO of the Blue Elephant Group; Sandra Steppe; Thaviseuth Phouthavong, Vice President of the Blue Elephant Group; Master Chef Nooror Somany Steppe; Ines Chardonnet, Managing Director of Blue Spice Co., Ltd.; Kris Steppe; and Kevin Steppe, Deputy Managing Director of Blue Spice Co., Ltd.