TISTR Launches Instant Khao Ram Fuen Jelly Powder for Easy Savoury and Sweet Dishes

On 5 November at 12:20, the Ministry of Higher Education, Science, Research and Innovation (MHESI), through the Expert Centre of Innovative Health Food at the Thailand Institute of Scientific and Technological Research (TISTR), launched an instant Khao Ram Fuen jelly powder (Burmese Chickpea Tofu Instant Jelly Powder) under the Profin brand. This project received research funding from the National Research Council of Thailand (NRCT) to collaborate with the Nahathai Nature Herb Community Enterprise in elevating traditional northern Thai food for a longer shelf life and more convenient preparation. This development applies mixing and drying technologies to bring local food to an international level and cater to health-conscious consumers.

Elevating Traditional Northern Thai Food Through Research

Khao Ram Fuen is a distinctive local northern dish, but its limitations are a time-consuming preparation process and a relatively short shelf life. The Nahathai Nature Herb Community Enterprise therefore conceived the idea of using scientific processes to add value, enabling consumers to enjoy Khao Ram Fuen more widely and store it for longer. TISTR built upon the community's potential through mixing and drying processes, resulting in new knowledge and a healthy instant food product.

Nutritional Highlights and Culinary Applications

The product under the Profin brand is made from a blend of key ingredients, including cereal protein powder, rice flour and gelling agents for stability. Consumers can prepare it conveniently and adapt it into a wide variety of dishes, both savoury and sweet. Furthermore, it offers nutritional value suitable for use as a meal replacement, helping to add value to Thai wisdom and generate income for the community while meeting the needs of health-conscious individuals.

• Convenient preparation: Reduces the time-consuming steps of making traditional Khao Ram Fuen and allows the product to be stored for longer.
• Versatile cooking: Can be adapted and enjoyed in both savoury dishes and sweet recipes.
• High nutritional value: Contains up to 7 grams of protein per 20 grams and can be consumed as a meal replacement.
• Health-focused: Cholesterol-free, making it suitable for modern consumers who prioritise health care.

Those interested in the instant Khao Ram Fuen jelly powder product or wishing to learn more details about community food development can contact the organisation directly for information. The Thailand Institute of Scientific and Technological Research has opened coordination channels via both telephone and its customer service system. This innovation is ready to serve as a new option for operators and consumers interested in healthy local food, as detailed in the table below.

This news is of interest to hotel and restaurant professionals looking to adapt distinctive northern food into healthy savoury or sweet menu items while reducing limitations regarding preparation time and ingredient shelf life. Additionally, event organisers can conveniently prepare this product, which contains up to 7 grams of protein per 20 grams and has no cholesterol, as a locally distinctive refreshment at various events. Meanwhile, tourists and general consumers seeking easy-to-eat local food that can serve as a meal replacement can also choose this product to look after their health.