Author: Chic Eater
Last week, we were invited to a cooking event held at Kapulaga Resto, where we learnt a few things in relation to good quality take away food. One of the host was Chef Vera Christiani from Masterchef Indonesia season 2. The event started off with a cooking demo of Yellow-spiced Chicken. She shared on some tips and tricks to make the yellow-spiced broth using coconut milk that can be used for Soto broth as well.
Right after the first cooking demo, turns out there was another speaker, Mr. Akhmad Zainal Abidin, M.Sc. Ph.D, who is a professor at Bandung Institute of Technology (ITB). He shared some facts to clear up the perception about whether Polystyrene, which we more-commonly known as Styrofoam, is safe to be in contact with food.
Here is a few points that he shared during the presentation:
- Styrene is different from Polystyrene. Even though Polystyrene is made of Styrene, there are not composed from the same elements.
- Polystyrene is safe to be in contact with food and it is widely approved globally by some food and drugs administration in China, FDA in United States and BPOM in Indonesia.
Several of his argumentation for the case was that Polystyrene is:
- Clean, Hygienic and Non-porous
- Easy to apply
- Effective insulation material for food safety
- Longer storage time
- Strong and Durable
However of course, as in any case, an opinion always comes with other contradicting opinion. It is something for us to ponder. Eventually, it is up to us which idea we want to accept into our lives. For the issue on Styrofoam, we’ll let you our devoted readers be the judge of it.