PT Japfa Comfeed Indonesia Tbk (JAPFA) has formed a strategic partnership with PT Adicipta Boga Intiprima (IMPERIAL GROUP), launching the culinary competition “Clash of Flavours: Farm to Fire.” The event took place from June 15-18, 2025, in Bogor, West Java. This collaboration aims to foster innovation and sustainability within the national culinary ecosystem.
The competition served as a platform for chefs from various IMPERIAL GROUP outlets to create high-quality animal protein-based menus. It emphasized the importance of quality ingredients, responsible processing, and sustainability awareness in the food and beverage industry.
JAPFA FOOD seeks to reinforce its position as a strategic partner providing comprehensive solutions for the culinary industry. “With a ‘one stop food solutions’ approach, we aim to support culinary entrepreneurs in delivering consistent flavors, efficient processing, and flexible presentation,” said Melvany Kasih, Head of Japfa Food Solutions.
IMPERIAL GROUP views this partnership as strategic in meeting modern consumer expectations concerning quality, ingredient origins, and environmental impact. “This collaboration is an important momentum for us to enrich our offerings innovatively while maintaining taste integrity and integrating sustainability principles,” stated Ma Wilianto, CEO IMPERIAL GROUP.
Ninety chefs from the IMPERIAL GROUP network participated in “Clash of Flavours: Farm to Fire.” The group-format competition challenged participants to create signature dishes emphasizing taste, presentation, originality, and sustainability principles. Top dishes could be developed further with JAPFA FOOD’s R&D team and potentially become future menu highlights.
Chef Martin Praja praised the event’s role as a catalyst for talent development and adoption of responsible culinary practices. “I highly appreciate the quality of this competition; participants not only demonstrated exceptional technical skills but also highlighted the importance of origin and quality ingredients,” he remarked.
Chef Gilles Marx added that the event provided valuable opportunities for chefs to explore local high-quality ingredients from JAPFA FOOD. He noted that each chef learned to align technique, creativity, and environmental awareness throughout preparation and presentation phases.
Leo Handoko, Director at JAPFA concluded that the competition was about more than identifying top kitchen performers but about creating real solutions for a more responsible future food industry through appropriate use of raw materials and efficient processing.