Page 40 - FoodFocusThailand No.241 May 2026

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NUTRITIONAL SCIENCE &

PRECISION FOOD ARCHITECTURE

FOR THE SILVER ECONOMY

Thailand has officially transitioned into a fully aged society. As of 2025, the population aged 60 and over
exceeds 14 million, representing 22% of the nation, with projections suggesting this figure will reach nearly
one-third within the next two decades. This demographic shift goes beyond mere statistics; it presents a
profound challenge to public healthcare systems, nutritional strategies, and the overall long-term quality of
life for the Thai people.

One critical yet often overlooked issue is inadequate protein Analysis based on the BAHT framework identifies four
intake among older adults. Despite eating regular meals, many key consumer groups:
still experience muscle loss, reduced strength, and declining • B – Balanced Seekers: Value health, balance, and
independence—conditions closely linked to sarcopenia and convenience
frailty. • A – Available Seekers: Prioritize accessibility,
Nutritional research highlights that elderly individuals require affordability, and familiarity
higher protein intake than younger adults, typically ranging • H – Health Disciplinarians: Focus on health, standards,
from 1.0–1.2 g/kg/day, and potentially increasing to 1.2–1.5 and nutritional information
g/kg/day for those experiencing illness, sarcopenia, or recovery. • T – Tradition Innovators: Prefer traditional tastes but
Beyond mere quantity, the core challenge lies in ‘Inclusive Food accept innovation when well presented
Design’—developing products that are not only protein-rich but Recognizing these differences allows food design to
also safe, highly digestible, and sensorially optimized to ensure move beyond “health food” toward solutions that align with
that the joy of eating remains an integral part of healthy aging. diverse lifestyles and motivations. This forms the basis for
Frailty in the elderly is characterized by diminished personalized food for the elderly.
physiological reserves and a reduced capacity to recover from
minor stressors. It is closely linked to sarcopenia, often driven by BEST: A Framework for Elderly Nutrition
inadequate protein intake and physical inactivity. When chewing in the Digital Era
and swallowing difficulties further limit nutrition, this ‘frailty cycle’ By integrating knowledge of nutrition, swallowing standards,
accelerates. Consequently, geriatric food innovation must go and the BAHT framework, the BEST concept was developed
beyond mere nutrient density to prioritize appropriate textures as a comprehensive approach to designing food for older
and forms, ensuring that protein intake is safe, sufficient, and adults. It considers multiple dimensions, including nutritional
sustainable for daily living. balance, age appropriateness, safety, taste, and consumer
acceptance.
From International Standards to Systematic BEST is not just theoretical but a practical tool linking
Innovation in the Thai Food Industry research, food technology, and product development.
While international frameworks like IDDSI and Japan’s Universal Combined with the BAHT framework, it supports personalized
Design Food (UDF) are vital for swallowing safety, the food food for the elderly, addressing health, safety, and quality of
industry faces a critical hurdle: translating medical standards life in the digital age.
into scalable, palatable products. The goal is to bridge the gap
between clinical requirements and the authentic daily needs of The Future of Elderly Nutrition:
elderly consumers. From Products to A Food System
Advanced R&D at the Betagro Food Innovation Center has The future of elderly nutrition extends beyond specialized
established a five-level texture standard specifically for the products into a sustainable food system designed to delay
elderly. This framework categorizes textures based on chewing physiological decline, reduce healthcare burdens, and
and swallowing capacities—ranging from ‘easy-to-chew’ to enhance well-being. Effective food design necessitates
‘pureed’ and ‘liquid’ forms. More than a classification system, it a holistic approach—integrating biology, behavior, and
provides a universal language for clinicians, nutritionists, and consumer expectations with nutrition, safety, and sensory
manufacturers to systematically implement safety and quality appeal. By harmonizing these elements, we can ensure
in commercial production. consistent dietary intake and foster long-term quality of life
for the aging population.
When Elderly Behaviors and Attitudes Drive
Food Design
Older adults are not a homogeneous group. Varied attitudes,
health consciousness, and tech-openness significantly drive More Information Service Info C006
their distinct food preferences and choices.

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