“Smart Salt”: Cut sodium without losing flavor

Hailed as a breakthrough solution to the global health challenge of excessive salt consumption, "Smart Salt" is a low-sodium alrernative developed using Nano Chitosan technology.

Created by Paul Patsapong Chomchey, a Ph.D. candidate at Chulalongkorn University and an Executive MBA alumnus, the product reduces sodium by more than half while still preserving full flavor. It earned him a Gold Medal as well as a Special Award at the 2025 Silicon Valley International Invention Festival (SVIIF), held from August 8–10 at the Santa Clara Convention Center in California, USA. 

What is "Smart Salt"? 

Smart Salt was developed to tackle the global problem of excessive sodium intake. While the World Health Organization (WHO)  recommends a daily sodium limit of 2,000 mg, most people consume 5,000–6,000 mg — nearly triple the guideline. This imbalance is linked to more than 2.5 million deaths annually from sodium-related diseases. 

Existing alternatives, such as potassium chloride, often compromise taste or raise health concerns. Chomchey's solution uses Nano Chitosan—extracted from shrimp, shellfish, and crab shells—combined in small amounts with sodium chloride. This formulation reduces sodium content by 50–60% while maintaining a salty taste. Nano Chitosan activates the tongue's salt receptors, sending signals to the brain similar to traditional salt, effectively "tricking" the body into perceiving the same flavor. 

A tested and proven product

Over six months of lab research and collaboration with restaurants showed that Smart Salt could seamlessly replace regular salt in dishes and broths such as Japanese-style shabu soup, without compromising flavor. This breakthrough makes it particularly valuable for patients and older adults who must limit sodium but still wish to enjoy their meals. 

Furthermore, Smart Salt overcomes the mindset that reducing salt also lessens the flavor. Currently, it is being developed into a ready-to-drink shabu broth and a crystal (solid) version expected to launch within a year. The innovation is also undergoing patent registration. 

A global health impact  

"Smart Salt stood out among many health-focused innovations at SVIIF 2025 and won both the Gold Medal and Special Award because it addresses a global health crisis—excessive sodium consumption. This innovation is a proud example of how Thai ingenuity can make a positive global impact in medicine, nutrition, and the food industry." 

Paul Patsapong credited both his Ph.D. program (CUTIP) and his Chula Executive MBA education for giving him the tools to move his innovation forward, particularly in business modeling, strategy, and venture capital.  He acknowledges his advisors and supporters namely Professor Dr. Sanong Ekgasit, Department of Chemistry, Faculty of Science, Chulalongkorn University (Project Advisor); Assoc. Prof. Dr. Kanis Saengchote and the faculty of the Executive MBA program, for their support and guidance, and Chef Danial Dusit Proprasit, owner of the Seoul in One restaurant, and chefs from Le Cordon Bleu Dusit Culinary School, who assisted in product testing. 

Addressing aspiring innovators, Chomchey said: "You don't need to start with something big. Begin with something small, close to you, and that you care about. Innovation can come from combining new ideas with technology to improve lives. Take action, study, and think about the impact your idea can have. A small beginning can lead to global opportunities. Thailand needs fresh, creative energy to bring our innovations to the world." 

The SVIIF 2025, certified by the International Federation of Inventors' Associations (IFIA), featured over 300 innovations from 75 countries, including Thailand, the United States, Germany, China, Saudi Arabia, Hong Kong, Vietnam, Greece, and New Zealand. The event is an international platform that brings together top inventors and innovators worldwide to showcase inventions, research, and innovations, exchange knowledge; build networks; foster creative ideas; and commercialize new developments.