Latest news with #AnchorFoodProfessionals
Zawya
2 days ago
- Business
- Zawya
Anchor Pastry Challenge 2025 Crowns Malaysia's Next-Gen Pastry Talent
5 Finalists Each in the Bread & Viennoiseries and Cake Categories Compete for Top Honours SELANGOR, MALAYSIA - Media OutReach Newswire - 13 June 2025 - The Anchor Pastry Challenge 2025, organised by Anchor Food Professionals Malaysia & Brunei, celebrated Malaysia's most promising young pastry chefs, offering them a platform to showcase creativity and technical mastery. The competition featured ten finalists; five each in the Bread & Viennoiserie and Cake categories, selected through rigorous assessments at UOW Malaysia located in Shah Alam. Judging was led by a distinguished panel of industry experts, including Meilleur Ouvrier de France Chef Jean-François Arnaud and Chef Judy Koh, Founder and Principal of Creative Culinaire The School; alongside media editors and food reviewers. "Our aim is to nurture future pastry talents while demonstrating the versatility and reliability of Anchor's premium dairy products from New Zealand, one of the best places to produce dairy in the world," said Peter Quah, Food Service Director of Anchor Food Professionals Malaysia. "We're proud to see such exceptional skill and passion on display." In the Bread category, participants showcased lamination and dough-handling techniques, focusing on precision, structure, and flavour. The Cake category challenged finalists to craft refined, visually stunning desserts highlighting artistry, texture, and balance. Held in a live kitchen environment under time pressure, the competition pushed participants to deliver high-calibre creations that reinforced both their culinary prowess and the performance of Anchor's professional-grade ingredients. Just like their brand vision, driving the future of dairy in foodservice. 6 winners were crowned at the end of the competition. The Gold prize winners received a solo demo showcase as the official Anchor winner along with a trophy, certificate and cash prize of RM2,500. The Silver and Bronze winners were awarded trophies, certificates and cash prizes of RM1,500 and RM 1,000 respectively. Chef Jean-François Arnaud, Head Judge of the competition, emphasised that events like this are vital for the growth of young chefs. He explained that by working together in the same kitchen, under the same theme and time constraints, participants can be guided on how to improve. "That is how we elevate the level of pastry-making—not just in Malaysia, but globally," he said. In the Bread & Viennoiserie category, the Gold Award went to Ooi Kin Weng from the Academy of Pastry & Culinary Arts Malaysia, followed by Ryan Ang Rui Yan from Taylor's University, who received the Silver Award, and Sharifah Nur Adylla Binti Syed Zahirin, who earned the Bronze Award. Gold Award winner for the Bread & Viennoiserie category, Ooi Kin Weng, said that Anchor's butter and cream were incredibly versatile and high in quality, helping him produce his winning creation. "When laminating the dough, the products were easy to work with and allowed me to achieve a beautifully soft texture," said Ooi. Reflecting on his journey, he added, "Winning this category means a lot to me, especially after making the switch from a career in IT to pastry. It's still the beginning of my journey, and I'm excited to keep learning and growing. One day, I hope to open my own place—something small to start with—and Anchor has truly fuelled my passion for viennoiserie." In the Cake category, Tan Jia Le from the Academy of Pastry & Culinary Arts Malaysia took home the Gold Award, while Yap Jing Li from Taylor's University won Silver, and Sandee Churme Jia Ying, also from Taylor's University, secured the Bronze Award. Tan Jia Le, the Gold Award winner in the Cake category, credited Anchor's dairy products as a key component of her success. "Their creamy texture and consistency helped me achieve a smooth finish and clean flavour that truly brought out the best in my cake. As a Gold Winner, I hope to inspire the next generation to choose quality ingredients and to never stop learning," she added. Additionally, Ryan Ang Rui Yan and Yap Jing Li were selected for the Media Choice Awards in the Bread & Viennoiserie and Cake categories, respectively. Hashtag: #AnchorFoodProfessionalsMY #AnchorPastryChallenge #PastryChallenge #MalaysiaChef #pastryart #petitegateau #vennoissorie #pastry #entremet The issuer is solely responsible for the content of this announcement. Anchor Food Professionals
Malay Mail
2 days ago
- Business
- Malay Mail
Anchor Pastry Challenge 2025 Crowns Malaysia's Next-Gen Pastry Talent
5 Finalists Each in the Bread & Viennoiseries and Cake Categories Compete for Top Honours Winners of the Cake Category, alongside Chef Jean-François Arnaud, Head Judge and Anchor Brand Ambassador SELANGOR, MALAYSIA - Media OutReach Newswire - 13 June 2025 - The Anchor Pastry Challenge 2025, organised by Anchor Food Professionals Malaysia & Brunei, celebrated Malaysia's most promising young pastry chefs, offering them a platform to showcase creativity and technical competition featured ten finalists; five each in the Bread & Viennoiserie and Cake categories, selected through rigorous assessments at UOW Malaysia located in Shah Alam. Judging was led by a distinguished panel of industry experts, including Meilleur Ouvrier de France Chef Jean-François Arnaudand Chef Judy Koh, Founder and Principal of Creative Culinaire The School; alongside media editors and food reviewers."Our aim is to nurture future pastry talents while demonstrating the versatility and reliability of Anchor's premium dairy products from New Zealand, one of the best places to produce dairy in the world," said Peter Quah, Food Service Director of Anchor Food Professionals Malaysia. "We're proud to see such exceptional skill and passion on display."In the Bread category, participants showcased lamination and dough-handling techniques, focusing on precision, structure, and flavour. The Cake category challenged finalists to craft refined, visually stunning desserts highlighting artistry, texture, and in a live kitchen environment under time pressure, the competition pushed participants to deliver high-calibre creations that reinforced both their culinary prowess and the performance of Anchor's professional-grade ingredients. Just like their brand vision, driving the future of dairy in foodservice.6 winners were crowned at the end of the competition. The Gold prize winners received a solo demo showcase as the official Anchor winner along with a trophy, certificate and cash prize of RM2,500. The Silver and Bronze winners were awarded trophies, certificates and cash prizes of RM1,500 and RM 1,000 Jean-François Arnaud, Head Judge of the competition, emphasised that events like this are vital for the growth of young chefs. He explained that by working together in the same kitchen, under the same theme and time constraints, participants can be guided on how to improve. "That is how we elevate the level of pastry-making—not just in Malaysia, but globally," he the Bread & Viennoiserie category, the Gold Award went to Ooi Kin Weng from the Academy of Pastry & Culinary Arts Malaysia, followed by Ryan Ang Rui Yan from Taylor's University, who received the Silver Award, and Sharifah Nur Adylla Binti Syed Zahirin, who earned the Bronze Award winner for the Bread & Viennoiserie category, Ooi Kin Weng, said that Anchor's butter and cream were incredibly versatile and high in quality, helping him produce his winning creation."When laminating the dough, the products were easy to work with and allowed me to achieve a beautifully soft texture," said Ooi. Reflecting on his journey, he added, "Winning this category means a lot to me, especially after making the switch from a career in IT to pastry. It's still the beginning of my journey, and I'm excited to keep learning and growing. One day, I hope to open my own place—something small to start with—and Anchor has truly fuelled my passion for viennoiserie."In the Cake category, Tan Jia Le from the Academy of Pastry & Culinary Arts Malaysia took home the Gold Award, while Yap Jing Li from Taylor's University won Silver, and Sandee Churme Jia Ying, also from Taylor's University, secured the Bronze Jia Le, the Gold Award winner in the Cake category, credited Anchor's dairy products as a key component of her success. "Their creamy texture and consistency helped me achieve a smooth finish and clean flavour that truly brought out the best in my cake. As a Gold Winner, I hope to inspire the next generation to choose quality ingredients and to never stop learning," she Ryan Ang Rui Yan and Yap Jing Li were selected for the Media Choice Awards in the Bread & Viennoiserie and Cake categories, #AnchorFoodProfessionalsMY #AnchorPastryChallenge #PastryChallenge #MalaysiaChef #pastryart #petitegateau #vennoissorie #pastry #entremet The issuer is solely responsible for the content of this announcement.
NZ Herald
12-05-2025
- Business
- NZ Herald
How Fonterra's Foodservice business is tickling local taste buds in Asia
Chow was also keen to explain what foodservice actually means. 'Food service generally refers to the business of preparing and serving food and beverages outside of the home,' he told The Country Sport Breakfast's Brian Kelly. Chow said this covered a wide range of establishments, including restaurants, cafes, bakeries, beverage outlets and quick-service restaurants. 'In a New Zealand context, if you were to have a hamburger, or … sandwich, … a sausage roll, or … a pizza, that would be taking place at a food service outlet.' Chow said Fonterra's Foodservice business supplied high-quality dairy ingredients to those establishments through its Foodservice brand, Anchor Food Professionals. Products include UHT cream, cream cheese, butter and cheese. Chow said the business brought in $463 million in EBIT in the financial year 2024 (FY24). 'So that represents about 30% of the co-op's earnings.' China continued to be a strong market for Fonterra's Foodservice business despite recent headwinds, such as the cost of goods increasing. 'We supply our products to about 500 cities across China, including some rural ones,' Chow said. FY24 was a particularly strong year for the Foodservice business in China, with EBIT up $100m to $363m. The co-op has also seen growth in the Southeast Asian market. 'We've seen a three-and-a-half-fold increase over the last three years,' Chow said. 'In Southeast Asia, we supplied to over 50,000 food operators across the region. 'Our customers range from bakeries to restaurants, and even small local street food stalls.' As for the future of the business, Fonterra continued to focus on innovation, Chow said. 'It's one area where we can drive advantage for our food service business.' Listen below: He said innovative products would hopefully lead to new markets, segments, and customers, and drive demand. Anchor Easy Bakery Cream, launched last year, was a good example. 'It's a new type of cream that we've targeted towards the mass mid-tier segment of the cream market because historically we were targeting the top tier segment,' Chow explained. He said the strategy had paid off, with 'very positive outcomes'. 'We have over 400 new customers coming on board within the first six months of launch, accessing a part of the market that we previously weren't targeting.' Chow said Fonterra would continue to work with customers to develop recipes and ideas for its products, to be able to meet local consumers' needs. 'I think the passion of our Foodservice business, after all, is to tickle the local taste buds.'
