Soft high protein food for the elderly wins award

As people age, they can experience difficulty chewing and swallowing due to weakened muscles and reduced saliva production. This can lead to inadequate nutrient intake, increasing the risk of malnutrition and muscle loss among the elderly and patients.

Addressing this health issue, Asst. Prof. Dr. Varanya Techasukthavorn and her research team from the Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, developed a soft high protein food that is easy to consume.

Asst. Prof. Dr. Varanya Techasukthavorn (Source: Chulalongkorn University)

The product is called "High Protein Jelly Pudding with Modified Texture for the Elderly with Swallowing Difficulties" which comes in in banana and strawberry flavors, and provides a high protein content of 7-8 grams per cup to strengthen muscles. It earned the Bronze Medal at "The 50th International Exhibition of Inventions Geneva," held from April 9-13, 2025, in Geneva, Switzerland, and a special prize from the Malaysia Delegation.

Ready to eat jelly pudding is marketed under the name Elderine

Elderly-friendly protein snack under IDDSI Standards 

Continuous research on food for people with swallowing difficulties led to the development of "46 swallowing training foods based on international IDDSI standards." This sparked requests for ready-to-eat snacks that are high in nutrients and safe to swallow for the elderly. It led to the creation of "High Protein Jelly Pudding with Modified Texture for the Elderly with Swallowing Difficulties"  as a between-meal supplement with flavors that appeal to Thai tastes for elderly people. The product is marketed under the name "Elderine," developed in collaboration with Banpong Novitat Co., Ltd. 

"The research and development of the high-protein jelly pudding formula took more than one year, going through various processes in the laboratory. Experiments were done to modify the texture and enhance nutritional value, adjusting the proportions of raw ingredients and flavors as well as examining the texture. The product was then evaluated by 30 elderly volunteers before undergoing the production technology that best meets the requirements," Asst. Prof. Dr. Varanya stated.

Worth two accolades:  A bronze medal received during the 50th International Exhibition of Inventions Geneva held from April 9-13, 2025, in Geneva, Switzerland, and a special prize from the Malaysia Delegation

2-in-1 jelly pudding: High-protein and chewable, an innovation for every age

Asst. Prof. Dr. Varanya explained the unique characteristic of the high-protein jelly pudding: "It differs from the jelly pudding sold in the market in that it has a 2-in-1 texture. The ready-to-eat jelly texture maintains its stability on a spoon and can become a soft pudding texture when lightly mashed with a spoon, helping elderly people chew and consume food even without teeth. 

This jelly pudding contains up to 7 grams of a special whey protein isolate per cup without hardening the texture or making it bitter. It incorporates modified cassava starch with glucose polymer molecules to achieve a low glycemic index, and the texture is optimized with a balanced blend of carrageenan and other gelling agents.

Using advanced production technology, the product can be stored at room temperature for up to 6 months while maintaining the same quality and texture. Currently, two flavors have been developed to suit the Thai palate: banana and strawberry. Each cup of jelly pudding provides 70-80 calories of energy and 7-8 grams of easily digestible protein, equivalent to one chicken egg. It serves as a healthy snack that can be consumed up to 2 cups per day. 

Besides the elderly, the product is suitable for various groups of consumers, e.g., those who have recently had their teeth or wisdom teeth removed, causing difficulty chewing; teenagers who want to increase their protein intake; cancer patients who need a lot of protein supplements; and those who would like to build muscle, etc.

This high-protein jelly pudding innovation received support from Dr. Chaiwut Gamonpilas from the National Metal and Materials Technology Center (MTEC), National Science and Technology Development Agency (NSTDA), who conducted an oral tribology test on the texture and slipperiness of the jelly pudding.

Toward medical food innovation for the elderly 

Currently, this product is in the process of patent application. For the future, Asst. Prof. Dr. Varanya plans to register the product as a special-purpose food in the form of medical food. In collaboration with a research team (Asst. Prof. Dr. Pattra Wattanapan from the Faculty of Medicine, Khon Kaen University), a human research study will be conducted to test the effectiveness of the high-protein jelly pudding product on increasing muscle mass in elderly people. The team is also expanding collaboration with a research team from Japan for commercial production of the jelly pudding. It is expected to be available in the market around this October 2025. 

Asst. Prof. Dr. Varanya is committed to studying food products for those with swallowing difficulties, with plans to develop products in other forms, such as Thai desserts for the elderly, as well as functional food products with other added nutrients essential for the elderly, like fiber to help with digestion.