CULINARY is a promising industry with significant growth from year to year. In fact, data from the Indonesian Food and Beverage Entrepreneurs Association (Gapmmi) predicts that the culinary industry will be able to grow up to 7% in 2024. This rapid growth cannot be separated from the massive use of social media which has encouraged the emergence of contemporary culinary trends.
No wonder, this has also become a concern for culinary business people to be able to provide more value in every creation. One way for the business to grow is to join the community. Hence, the BlueBand Professional community exists.
Marketing Director of PT Upfield Consulting Indonesia Ade Savitri explained that culinary dishes are now not only considered a necessity to fill up, but have become part of people’s lifestyle. Apart from high taste, attractive visuals will be a consideration for consumers, especially amidst the massive use of social media.
“This encourages us to present the BlueBand Professional community as a community forum for gathering, discussing, exchanging knowledge and experience regarding business development so that we can continue to be updated with dynamic culinary trends. As a result, business people can continue to compete and grow together,” explained Ade in a statement. written, Sunday (10/3).
The community, previously known as the Kitchen Master Community, is the company’s effort to invite business people to answer various challenges in the future. In this way, business people can follow developments in culinary trends that are currently popular in order to increase product competitiveness.
Apart from that, the company is innovating in the newest category with the presence of BlueBand Professional Cream. This cream is suitable for various applications such as whipping, cooking, and making gelato/ice cream. The six advantages for business people are that it has more volume with 1 liter capable of producing 2.5 liters of cream; hold four hours following shaking; stable when mixed with acids or alcohol; does not break when heated; stable for the bain marie process and able to achieve sauce consistency quickly. (Z-2)
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