Clean Label Related Top Honors for Additive-Less Professionals awarded in Bangkok on March 23rd.

Bangkok Thailand, March 24, 2018 –The Anti Additive Association held its 2017 Awards Ceremony at the Westin Grande Sukhumvit Bangkok‎, Thailand on March 23rd, 2018, honoring businesses that promote and produce wholesome additive-free food in the Asia Pacific region.

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Several significant governors were invited as the awarding presenters, including Mr. Rury Molina from UN ESCAP, Mr. Supapat Ongsangkoon the Director of International Trade Development Office of Thailand, Mr. Stuart M Rees the Trade Commissioner and Counsellor of Austrade, and Taipei Economic and Cultural Officer in Thailand. The awards reward many restaurants and small businesses for their dedication to producing additive-free food in their market. The A.A. Taste Awards is widely considered to be the world’s premier clean label related awards. 

Awarding winners includes Michelin starred restaurants such as L'Atelier de Joël Robuchon Bangkok and Sra Bua by Kiin Kiin. This proves that the traditional process and sincere cooking cuisine are the guarantee of delicious food. More than 300 winners from around the world were invited to the presentations. Nominations were submitted in 10 nations including Thailand, Australia, New Zealand, Korea, Hong Kong, Macau, Japan, Malaysia, Singapore, Taiwan and the Netherlands. More than 3,000 entries were submitted this year by organizations, professional advisors and influential individuals. Visit https://www.antia-awards.org/winners/ for a complete list of winners by brand name order. 

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“It is grateful to see that there are so many restaurants and manufacturers in the Asia-Pacific region who can implement the less additive, even additive-free cooking and producing.” said the EMCEE of 2016 A.A. Taste Awards Ceremony Emma Sutherland, also an advisor to the Asia-Pacific Anti Additive Association. Emma Sutherland, who also is a well-known Australian author on several healthy diet books, emphasizing that it is imperative that no additives be used in cooking.

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The jury panel included members of the International food assessment agency, professional senior or Michelin chef, dietitians, academics.  Jurors’ average scores crossing food and dish presentation, aroma, texture, flavor, how many the additives using, and whether the cooking profess following the traditional process. These factors determines who would obtain the Great Taste Award, Special Jury Award, 3 Stars, 2 Stars, and 1 Star placements.The jury panel included members of the International food assessment agency, professional senior or Michelin chef, dietitians, academics.  Jurors’ average scores crossing food and dish presentation, aroma, texture, flavor, how many the additives using, and whether the cooking profess following the traditional process. These factors determines who would obtain the Great Taste Award, Special Jury Award, 3 Stars, 2 Stars, and 1 Star placements.

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