Mahidol University’s research team has taken a novel turn towards nutrition, producing a prototype for a plant-based protein product specifically intended for the elderly population. This ingenious innovation is an instant protein supplement, designed for easy use in daily meals. One could characterize this new product as a foam protein sourced from Thailand’s famous hom mali rice, encapsulating nutrition at the tip of a spoon.
The brainchild of this invention, Assoc Prof Warangkana Srichamnong, wears multiple hats at the Institute of Nutrition. As an assistant director and the head of this foam protein development project, she has led its development and trials. The project received financial backing from the Agricultural Research Development Agency and Ubonthaworn Agricultural Produce Limited Partnership, showing how multiple sectors recognise its potential impact on health.
Bearing in mind sustainability, this innovative foam protein utilises broken rice, generally a byproduct of rice milling, as its primary ingredient. Its sustainability credentials blog not take away from its appeal – a trial involving 30 senior citizens revealed an impressive 87% satisfaction rate with this new dietary supplement.
The journey doesn’t stop here; this prototype is slated for a larger-scale trial, a necessary step before the country’s food manufacturers can take over production. Anticipating the best results, the vehicle for this technology would be a factory situated in the Northeast or the Central Plains, the heartland of the nation’s rice sector.
Why the focus on protein for the elderly? The institute’s prior studies found that older individuals tend to consume about 8 to 10 grammes less protein than the suggested 1g to 1.2g per 1 kilogramme of body weight. This innovative product offers a solution to this nutritional gap. With a recommended intake of one to two 100 millilitre bottles per day, this foam protein could potentially avert issues like muscle loss and its associated health complications, including Sarcopenia, the age-related progressive depletion of muscle mass and strength.
Nuanced for local preferences, the foam protein comes in two flavours – pandanus leaf and jasmine, a testament to Thai cuisine’s aromatic heritage. Besides its local appeal, this prototype has made international waves, having been showcased in Japan and receiving remarkable attention. For the foreign market, the team might diversify with peach or grape flavours, much loved by the Japanese elderly.
One might wonder why this protein is offered in foam form. This is a thoughtful response to the difficulties that some elderly people experience with chewing and swallowing food, with conditions like dementia making these basic actions a struggle. This protein foam offers not just nutritional support but also a user-friendly eating experience, serving a meal that is both delicious and accessible.
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