IMPACT x UTCC: Transforming Thai Ingredients into Premium Quality!

         Where Creativity Meets Innovation! IMPACT recently hosted the "Culinova Food Innovation Challenge," a high-octane Hackathon designed to empower the next generation to shake up the food industry with cutting-edge ideas. The competition was intense as young visionaries showcased groundbreaking solutions to redefine the future of food.

• The winning title goes to Team HEX for their "Kiew Ngu Sticky Rice Gelato" from Chiang Rai! They are breaking the mold of traditional sticky rice through innovation, transforming it into a premium gelato. This creation offers a brand-new experience, making Thai sticky rice more delicious and exciting than ever before!
  
  
• Taking 2nd Place: Team Tamarind! They’ve revolutionized Phetchabun’s famous sweet tamarind into a Cold-Pressed Functional Drink. Packed with natural nutrients and fortified with Prebiotics, this refreshing innovation is the ultimate solution for health-conscious consumers.
  
  
• 3rd Place: Team Sora! They’ve transformed Nan’s local seaweed into a cutting-edge ready-to-eat frozen pasta. By turning a community staple into a premium innovation, they are not only expanding market horizons but also creating sustainable value for local Thai ingredients.

The 'Culinova Food Innovation Challenge' isn't just about finding a champion. It’s about proving that the power of youth creativity
and sustainable innovation can truly take Thai local ingredients to the international level.