Wellness chef elevates snacking with authentic acai treats
A bucket of frozen acai (pronounced ah-sigh-EE) berry dessert is delivered to my place in Makati. The label, Take Me Om, is a pun on the store of origin. But behind the playful name lies a deeper purpose: a commitment to holistic wellness driven by chef, consultant, and entrepreneur Cinty Yñiguez.
At Robinsons Magnolia, a new kind of food experience is quietly making waves. OmBerry, a superfood bar, is offering more than just trendy frozen bowls—it’s introducing Filipinos to the genuine taste and benefits of real Brazilian acai, many for the first time.
“You can build your own frozen acai bowl,” says Yñiguez, who spearheads the concept. “Choose from a variety of homemade toppings such as nuts, seeds, fresh and dried fruits, creamy drizzles, and homemade crunchies. We offer options that cater to your taste and budget, from plain minis to grande bowls fully loaded with toppings. Plus, we’ve introduced acai—a delicious superfood with a high antioxidant content that hasn’t been widely available here.”
This marks arguably the first time authentic acai from Brazil has been brought to the Philippine market in a dedicated food concept. Sourced directly from the Amazon, these dark purple berries are harvested from palm trees. Long a dietary and medicinal staple, in Brazil it is traditionally consumed as an earthy side dish or savory purée. Thus, acai’s global reinvention as a sweet smoothie or bowl in Western countries contrasts starkly with its original culinary role.
Still, its growing popularity worldwide has opened economic opportunities for communities in the Amazon, while also introducing its powerful nutritional profile to a broader audience. Rich in antioxidants—particularly anthocyanins and polyphenols—this so-called “superfood” is celebrated for its anti-inflammatory and immune-boosting properties.
Protecting cells
These compounds aren’t just buzzwords. Anthocyanins, the pigments that give acai its deep purple color, have been found to protect cells from damage by neutralizing free radicals, unstable molecules linked to aging, inflammation, and chronic diseases such as heart disease and cancer. Polyphenols, a broader class of micronutrients found in plant foods, also help reduce oxidative stress, keeping cells stronger and supporting cardiovascular, brain, and metabolic health. Together, they act as natural defenders against inflammation and cellular breakdown, making foods such as acai a powerful ally in long-term wellness.
Scientific studies back these claims. Acai berries have been shown to have an exceptionally high Oxygen Radical Absorbance Capacity (ORAC)—a method of measuring antioxidant power—surpassing blueberries and cranberries. Research published in the Journal of Agricultural and Food Chemistry highlights acai’s ability to improve antioxidant status in the bloodstream and helps protect the body’s cells from damage caused by free radicals. While further studies are ongoing, early findings suggest potential benefits in cholesterol management, brain function, and immune response.
As a wellness advocate, Yñiguez insists on staying true to the integrity of the ingredient. “We prioritize authentic, high-quality Brazilian acai by partnering with ethical suppliers who respect the fruit and the environment,” she says. “There’s truly no substitute for it.”
What sets this initiative apart is its fusion of local sensibilities with global wellness trends. Yñiguez says extensive research and market studies have been conducted in Brazil, the United States, and other parts of Southeast Asia to develop the recipes and menu.
“As a wellness chef, I’ve done taste tests, surveys, and focus groups to make sure we’re offering something both authentic and appealing. Even the granola we use is custom-made—whole foods, plant-based, no refined sugar or flours, and always fresh,” she adds.
Nutrient-dense choices
The approach reflects the philosophy of Yñiguez’s broader health and sustainability convenience meals brand, Naked Foods, but with a more accessible, everyday focus. While many Filipinos are only beginning to explore acai, her goal is to make nutrient-dense choices approachable and enjoyable.
She is quick to highlight that local ingredients can rival imported superfoods. “We have our own powerful produce,” she says, citing examples like duhat or Java plum (rich in anthocyanins), calamansi (loaded with vitamin C), and purple sweet potato (another antioxidant powerhouse). “But when it comes to açaí, we’re offering a version that stays true to its Brazilian roots.”
As for taste, OmBerry accommodates a wide range of palates. Smoothie and cold desserts range from bright and berry-forward to chocolatey and indulgent, yet all use natural sweeteners—never refined sugars. The goal is not to mask the flavor of açaí, but to let it shine. This intention is evident in the most popular blend, the Big Om, a berry-loaded smoothie rich in antioxidants and designed to boost immunity and reduce inflammation.
“It’s packed with all kinds of berries, so it’s a real antioxidant and anti-inflammatory bomb,” Yniguez says. “We created it to be delicious, functional, and familiar all at once.”
Her personal routine reflects this ethos. Açaí is a daily staple, whether in smoothie shots, mixed into decaf coffee, or enjoyed in bowls topped with fruits, seeds, and the occasional drizzle of honey or agave. “It’s something I genuinely love, not just serve,” she says.
For Yñiguez, it’s not just about creating a new food trend. It’s about encouraging Filipinos to nourish themselves with intention and joy.
