At the prestigious Mahidol University, an innovative team of researchers have developed an intriguing new form of plant-based protein for public consumption. Derived from the esteemed Hom Mali rice of Thailand, the protein has been artfully crafted into an easily consumable foam formulation, specifically tailored for the nutrition of the elderly populace. Taking the lead on this project is Assistant Director of the Institute of Nutrition, Warangkana Srichamnong, who elaborated on the product’s simplicity of use – “Just squeeze a bit of the foam onto a spoon and enjoy.”
This groundbreaking initiative has been mutually financed by the Agricultural Research Development Agency and Ubonthaworn Agricultural Produce Limited Partnership. The protein foam leverages broken rice, a byproduct of the milling process, as its key ingredient.
In a recent study involving 30 elderly individuals living in a care facility, the protein foam product garnered a spectacular 87% approval rating. Warangkana foresees more extensive trials before the technology can be handed over to food manufacturers hailing from the northeast region or the Central Plains, the primary rice cultivation areas of Thailand, as reported by Bangkok Post.
Institute research indicates that protein intake in older adults is typically about 8-10 grams, lesser than the recommended 1-1.2 grams per unit kg of body weight. Thus, seniors are encouraged to have one to two 100-milliliter servings of the foam protein every day to supplement their protein intake.
Regular consumption of this supplement could effectively combat muscle decay and ancillary health issues such as Sarcopenia – a condition associated with age-induced progressive loss of muscle mass and strength.
The protein foam comes in two delightful flavors preferred by Thai seniors – pandanus leaf and jasmine. Having showcased the prototype in Japan, Warangkana points out that it received impressive levels of interest. The potential for Japanese marketing could introduce added flavors like peach and grape, much-loved by its elderly citizens.
The foamed texture of this plant-based protein product is ideal for seniors, especially those facing difficulties with chewing food. It also effectively addresses challenges faced by dementia patients, who often have trouble swallowing food. Thus, the foam protein provides a practical and efficient way of ensuring an adequate protein diet for seniors.
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