Nutriasia’s Foodservice Group is set to share the Taste of Success with a wider group of food entrepreneurs as it brings the Masarap, Masaya to the first ever International Manila Food Festival (IMFF) at the Newport World Resorts in Pasay City from August 7 to 10, 2025.
Envisioned as a strategic initiative to position the Philippines as a globally competitive force in food, tourism and hospitality, the IMFF seeks to bring greater awareness to the beauty and depth of Filipino hospitality and the richness of our culinary heritage. It aspires to become the ultimate destination for global good lovers, and for Manila to be the next premier capital of culinary excellence.
“We could not let this amazing opportunity to showcase our traditional condiments and sauces before an international mix of culinary professionals and food entrepreneurs pass. We are very excited with this partnership, and we are very optimistic that Nutriasia can help make the IMFF an important cross-sector platform for chefs, entrepreneurs, government agencies, tourism boards, and global food and beverage (F&B) leaders to come together and explore opportunities for collaboration,” explained Leah Barin, Foodservice Group Head at Nutriasia.
As part of its showcase, Nutriasia is proud to partner with Chef Sau, who will feature his signature dish that exemplifies the bold, innovative spirit of Filipino cuisine while staying true to its flavorful roots — Sisig with Calamansi Pearls — using a curated selection of Nutriasia products including Golden Swan Liquid Seasoning, Silver Swan Soy Sauce, Datu Puti Vinegar, Jufran Sriracha, and UFC Golden Fiesta Canola Oil.
In addition, Nutriasia will highlight its Locally Ready-to-Drink (RTD) juices at the booth, serving as the main ingredient in refreshing mocktail mixes that celebrate the vibrant flavors of the Philippines.
According to Maroux David, Nutriasia Senior FSG Channel Manager, “We are very happy and proud to be a part of the inaugural run of the IMFF. We hope that our partnership will further push Filipino food into the mainstream consciousness of food lovers around the world.”
