Page 26 - FoodFocusThailand No.242 June 2026

SPECIAL INTERVIEW INTERVIEW
SPECIAL
ADVANCING THAILAND’S AGING SOCIETY

THROUGH PREVENTIVE NUTRITION AND

FOOD INNOVATION

Aging societies are unlocking new opportunities for the food industry—from personalized nutrition and texture-
modified foods for individuals with chewing and swallowing difficulties to innovations that support healthier
aging and long-term quality of life. In this June issue, Assoc. Prof. Chalat Santivarangkna, Ph.D., Director
of the Institute of Nutrition, Mahidol University, shares his vision, and innovations shaping the future of
Thailand’s aging society.

Global Vision: Advancing Nutrition Through Food Innovation for the Elderly:
Research and Innovation Beyond Softness to Personalized Nutrition
The Institute of Nutrition, Mahidol University aims to become Another important approach to preventive healthcare is
a leading international institution by 2030 through multidisciplinary the development of foods for older adults, which goes
research across food, nutrition, and health. It supports lifelong beyond simply reducing sugar, fat, and salt. It has evolved
learning, industry collaboration from formulation to human testing, to incorporate science, technology, and innovation in food
and policy research in areas such as recycled PET packaging and design to meaningfully enhance the quality of life of the elderly.
alternative proteins. The institute also provides advanced analytical The key aspects are as follows:
services for key bioactive compounds. A major focus is developing 1. Texture Modification and Dysphagia Management
innovative nutritional solutions for Thailand’s aging society. Developing easy-to-chew and easy-to-swallow foods is
Behind Thailand’s Elderly Nutrition Challenges: essential for reducing choking risks among older adults. These
A New Challenge for the Food Industry include specialized products for individuals with swallowing
difficulties, as well as nutrient-enriched puddings formulated with
Most Thai elderly individuals receive a monthly allowance of only appropriate levels of protein and dietary fiber, using processed
600 baht, while the minimum cost of maintaining a nutritious diet surplus fruit as key ingredients.
can reach 3,000 baht per month. This economic gap makes access The institute also collaborates with the Thai FDA on policy
to proper nutrition increasingly difficult, particularly for older adults research to establish viscosity and texture standards aligned
who live alone and have no additional source of income. Elderly with the International Dysphagia Diet Standardisation Initiative
individuals living in isolation are at greater risk of malnutrition and (IDDSI), supporting labeling systems that enable consumers
accelerated cognitive decline. Even those living with families face and caregivers to select products with appropriate softness and
challenges related to food quality, as shared meals often contain thickness in a safe and accurate manner.
high carbohydrate proportions and insufficient protein for elderly 2. Sensory Enhancement
nutritional needs. As taste perception declines with age, food development
Preventive Health Management to Reduce NCDs in must prioritize sensory appeal. The application of umami or
Older Adults glutamate helps stimulate taste receptors and enhance appetite
The most effective approach is to emphasize prevention rather without increasing sodium intake.
than treatment. Non-communicable diseases (NCDs), such as 3. Complete Nutrition in a Single Meal
hypertension, diabetes, and cardiovascular diseases, are prevalent Product design must address common nutrient deficiencies
among the Thai elderly. Once one condition develops, others often in older adults, including high-quality protein for muscle
follow, leading to polypharmacy. Certain medications may cause maintenance, calcium and vitamin D for bone health,
side effects such as loss of appetite and nausea, contributing to and dietary fiber for digestive function. A key trend is the
malnutrition, physical weakness, an increased risk of falls, and development of “Complete Meal” products that provide
eventual bedridden conditions. balanced nutrition in smaller serving sizes while delivering higher
In addition, the concept of “Blue Zones,” or longevity energy and protein content, aligning with the eating habits of
communities, presents a promising model. It relies on strong older adults who often consume smaller portions.
networks and stakeholder collaboration to provide basic health 4. Do-It-Yourself (DIY) Fortification
screenings, such as blood pressure and glucose monitoring, while A notable market gap lies in DIY fortification. Many elderly
promoting physical activity and social engagement among older individuals prefer familiar foods over ready-to-drink protein
adults. These measures help reduce stress and extend healthy supplements. The industry can develop nutritional add-ons,
life expectancy. such as soluble protein powders or fruit and vegetable purees,
that can be incorporated into existing meals, offering flexibility
and personalization.
For businesses entering the elderly nutrition market, the
main challenge is balancing affordability with complete nutritional
value, while overcoming technical issues in high-protein products
such as precipitation and phase separation. However, using
locally sourced ingredients offers opportunities to reduce costs,
reduce import dependence, and develop unique flavors, which
could become a key competitive advantage for Thailand’s elderly
food industry in the global market.

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