Blue Elephant Group showcased its latest product range at THAIFEX–Anuga Asia 2026 in Bangkok under the theme From Thai Culinary Heritage to Global Gourmet Products, with a focus on formats designed to make authentic Thai flavours easier to cook at home.
Master Chef Nooror Somany Steppe, founder and executive chef, led the brand direction, building on more than 45 years of work preserving Heritage Thai Cuisine while adapting it for modern lifestyles through curry pastes, sauces, seasonings and other cooking solutions.
At the fair, Blue Elephant unveiled an expanded line of spice blends and cooking solutions alongside its established curries and sauces, developed under Master Chef Nooror’s supervision to maintain balance, depth of flavour and consistency.
The new range included curry powders in five flavours, including green, red and yellow curry, in a sprinkler format intended for sprinkling, seasoning and stir-frying. A Tom Yum seasoning in the same format was also introduced.
Blue Elephant also expanded its snack series with the launch of a crispy coconut roll. A packaging refresh began for Thai nuts, moving from tins to larger 200-gramme sachets aimed at better value and convenience, with both updates linked to growing demand in Southeast Asian and US markets.
Master Chef Nooror continued to promote Thai herbs and indigenous ingredients sourced from provinces across Thailand through Blue Elephant’s cooking schools and product lines, encouraging younger audiences to reconnect with Thai culinary roots. The programme was framed around the belief that “Thai food is medicine.”
“There is no good Thai cuisine without good Thai ingredients,” Master Chef Nooror said. “As a chef, I see sustainability through taste. When ingredients are local, traceable, and produced with respect for people and animals, you protect true Thai flavours and our future. Responsible sourcing is not a trend; it is the foundation of every dish we serve.”
Kim Steppe was listed as chief executive officer of Blue Elephant Group, with Chef Sandra Steppe overseeing marketing and public relations, and Chef Kris Steppe focused on nurturing and inspiring the next generation of chefs.
Blue Elephant linked its restaurant dining offer with home cooking through its premium product range, alongside its restaurants on Sathorn and Sukhumvit 13 in Bangkok and in Phuket.
“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,” said Ines Chardonnet, junior vice president of Blue Elephant International Group.
Kevin Somany, in charge of Blue Spice, the manufacturing arm of Blue Elephant, said the range introduced at THAIFEX was developed to match modern cooking habits while keeping Thai cuisine authentic.
Visitors to the Blue Elephant booth were offered product showcases, tastings and information on the craftsmanship behind the new items.
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