Letran SHS HE students attended the MAFBEX Talks: Exploring New Trends in the Food & Beverage Industry

Kiersten Dane Olivas & John Paul Vidal

FRIDAY, October 22, 2021 - Celebrating the 15 years of the Manila Foods & Beverages Expo, they launched an online event entitled "MAFBEX Talks" a series of seminars accredited by Young Hoteliers' Expositions (YHE) for those people who are interested in the Food and Beverage Industry. The said event lasted for three days: October 14 (Day 1), October 15 (Day 2), and October 22 (Day 3), aired via Facebook Livestream, spanning from 2 PM to 5 PM.

On the Day 1 of MAFBEX Talks, it was hosted by Chef Chris, a De La Salle College of Zobel faculty, and the Faculty-in-charge of YHE. Chef Chris then welcomed the first speaker, Chef Johan Movido, the Senior Innovation Manager of McCormick PH, who discussed his topic entitled, "Plants pushing boundaries and Humble Nosh."

His talk focused on pushing the boundaries of a plant-based diet. "We have to take it off our minds that a plant-based diet is boring," he stated. Furthermore, Chef Johan discussed the Micro Themes such as Textural Experience, Botanical Experience, Charred Vegetables, and Color Indulgence. He elaborated that these four themes are crucial in elevating food flavors, specifically fruits and vegetables.

"To give rising global flavors a comforting twist, applying them to approachable, local comfort foods like Chaat Masala with lemon, Fried Crisped Chillies, Pandan Kaya," he said as the definition of a humble nosh.

A discussion entitled "Underwater, Underdiscovered" then followed Chef Johan's discussion. On the other hand, the discussion on Physiological Eating by Chef Tenten Casasola, the Innovations & Culinary Team Manager of McCormick PH. Her discussion tapped into the potential of the underwater world and its exciting flavors, ingredients, and textures like those from fresh and saltwater, seaweeds and algae, to innovate new takes on seafood.

"The deep blue sea offers limitless potential when it comes to ingredient innovation," Chef Tenten said. She also defined physiological eating as eating with an intention and choosing flavors that fit into all of the six tastes: Sweet, Sour, Salty, Pungent or Spicy, Bitter, and Astringent, to ultimately achieve mind-body balance.

"It is vastly different from many modern diets and instead embraces holistic notions of eating for balance," she then concluded.

After Chef Tenten's discussion, Chef Heinz Pelayo, the Culinary Program Chair at Lyceum of the Philippines University (LPU), jumped into the discussion of the baking industry in the pandemic entitled "Perspective towards recovery".

During the event, Chef Heinz discussed certain aspects of the baking business, including growing culinary trends, which aren't always the next big thing, how quantity is important, the popularity of food-on-the-go, and food outside the boundaries individuals add a cozy spin to foreign cuisine. He also went over the repackaging of traditional food like turning bibingka into a cheesecake, adding ube to pandesal, and stuffing it with cheese and viennoiseries, in which matcha is being incorporated into a classic croissant.

Moreover, he emphasized supporting local flavors and items and being sustainable. He also cited local wine flavors like calamansi and big local flavors such as "Aquarian Catch," a dessert that represented the country in Italy, as examples.

Before ending his discussion, he asked a question that led the audience to ponder: "So, what's next?" In continuation, a panel discussion was held, where the participants got the chance to ask all three chefs some questions.

Concluding Day 1 of MAFBEX Talks, Chef Johan, Chef Tenten, and Chef Heinz gave their final words and selflessly shared some tips and advice.

Moving on with the 2nd Day, the masters of the ceremony, Mr. Jay Angelo Paz and Ms. Thanea Kaye Jambalos, lightly introduced the speakers: Chef Nikkie Reyes, Mr. Carlo Mesina, Chef Elijah Estillore, and Mr. Teddy Manansala. They were allowed to introduce themselves and their backgrounds, starting with Chef Nikkie Reyes, the Head Chef of Cloud Foods INC, explaining the concept of cloud kitchen, take-out, and delivery.

She mentioned the difference between a cloud kitchen and a restaurant and the disadvantages and benefits of having a cloud kitchen. During the talk, she was able to bring up how cloud kitchens can survive the pandemic through online means.

"We take the pandemic seriously because it crippled our work, our industry, so we want to make sure that we bounce back," she remarked, serving as her final statement to end her lecture. Undoubtedly, cloud kitchens are the most versatile way to the future of foods and beverages that will continue to grow and provide for the community in the coming times.

Mr. Carlo Mesina, the Founder of Brand By Design Co., delivered the second lecture on having a Successful Home-Based Food Business. He began his conversation by asking some attention-getting questions that made the audience pause and reflect on the value of the presentation.

He said that we would be able to get ahead of the food and beverage industry competition with the help of the "7 Formulas to Come Up With New Food Ideas for Your Home-Based Business". Mr. Mesina discussed the losses certain businesses received due to the lockdowns and economic troubles that happened and damaged — not only enterprises but the whole working class.

Mr. Mesina also credited Chef Alvin Leung for the saying: "The thing about competition is that if you don't go outside the box, then you better be damn good inside that box." Thereafter, he proceeded to teach the audience the 7 Formulas: (1) Derive, (2) Include, (3) Separate, (4) Repurpose, (5) Unite, (6) Personalize, and (7) Transplant — thus, this explains the meaning behind the acronym DISRUPT.

Proceeding with the third speaker, Chef Elijah Estillore, a Ground Zero consultant and restaurant manager, discussed Food Processing: Meats, Beverages, and Dry Goods, as well as its significance in the notion of food and beverage products.

He first started to explain the process of preserving food and factors that affect its shelf life. Chef Elijah briefly explained and gave out many tips in preserving food through different techniques such as salting, drying, smoking, freezing, and the like. Concluding his presentation, a quick Question and Answer portion was held.

Mr. Teddy Manansala, a De La Salle-College of Saint Benilde nutritionist-dietitian, gave a brief introduction before beginning the conversation on food safety in restaurants and food businesses. He was the event's fourth and last speaker for the 2nd Day of the event.

Mr. Teddy kicked off his lecture regarding the COVID-19 Pandemic and Food Services, followed by the statistical studies about health during the pandemic. He was also able to emphasize the new business models and retail modernization, not forgetting about stating the safety of its members, focusing on keeping its workers safe, and educating the consumers to ensure that they're promoting the development of a food safety culture. Mr. Teddy ended his discussion by explaining how technology and E-Commerce are enablers in the foodservice and businesses.

To conclude Day 2 of MAFBEX Talks, the emcees then opened the question and answer floor. Afterward, each speaker gave their remarks and provided the audience with some quick tips and advice.

As for the 3rd and last Day of MAFBEX Talks, the emcees, Mr. Keith and Ms. Cyrene introduced the first speaker, Ms. Marivic Lucasan, a Nutritionist-dietitian of slimmer's world international.

She started her discussion on a healthy diet and eating by defining what diet is and the basic principles of nutrition. Furthermore, she presented the Pinggang Pinoy, a visual representation of a balanced meal.

Ms. Lucasan also mentioned the different types of diets: Mediterranean, Paleo, Plant-based, and Ketogenic. She emphasized the Ketogenic or Keto Diet for short because of its popularity during the pandemic.

She first defined what makes the keto diet different from other diets by stating: "Instead of glucose as a source of energy, they make use of ketose."

"Just think of it like Meralco and generators, Meralco being the glucose, the default source of energy, and generators being an alternative source of energy," Ms. Marivic added.

Before finishing up her presentation, she went through the science behind using Ketose as a source of energy and the benefits and drawbacks of following a Ketogenic Diet. Ms. Marivic's presentation was then followed by a lecture on eco-friendly food packaging by Ms. Ia Lising, the Business Development Manager of Greenpak.

Ms. Ia started her discussion by stating and defining the tagline of Greenpak: Pro-branding, pro-entrepreneur, and pro-environment. She highlighted that branding is important, and its focus is to give small businesses and entrepreneurs opportunities to brand themselves.

She then presented some products they offered and said: "As long as it's paper, we can make it."

Continuing to the 3rd speaker, the emcees briefly introduced Chef Francois Giussani, the Chef Ambassador for the China Plant-Based Foods Association. As he opened his lecture, Chef Francois talked about how he started his career and his hardships to achieve his current experiences.

He also stated how the pandemic affected the food industry and adapted during the economic crisis. "It's our duty to bring back this kind of feeling and emotions that you had when you eat that international cuisine," added Chef Francois, while emphasizing how the new everyday life gave new possibilities for the food industry — but amidst all of this, he didn't forget to point out the mistakes that some online sellers are committing for the safety of their customers.

Before ending his discussion, he said how he was looking forward to the future of the foods and beverage industry.

The 4th and final speaker for the topic "Local and Homegrown Dishes'' was presented by Chef Gelo Guison, a Professional Chef and a Culinary Instructor of the Center for Culinary Arts Manila.

He talked about the Food Trends Post-pandemic and how they will continue to become one of the biggest sellers in the Foods and Beverages industry. Some of the foods mentioned are Hapagkainan bilao, heritage dishes, and combination dishes.

"Resilience is all about being able to overcome the unexpected. The goal of resilience isn't to survive but thrive," stated Chef Gelo before ending his presentation.

With the speakers ending their presentations, the Question and Answer portion floor was opened to which the participants actively engaged. As all of the questions were fulfilled, the emcees thanked everyone for attending their 3-day webinar: MAFBEX Talks; hence, the said event successfully concluded.

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