泰国学生为老年人创造可嚼的、高蛋白质的猪肉指关节, Thai students create chewable, high-protein pork knuckle for seniors, winning top food innovation award.

由Chulalongkorn大学学生组成的团队开发了一种针对老年人的经过调整的猪关节产品,使用瘦肉、植物基脂肪凝胶和酶结合,以制造一种更容易咀嚼的高蛋白、低脂、低钠餐。 A team of Chulalongkorn University students developed a restructured pork knuckle product tailored for older adults, using lean meat, plant-based fat gel, and enzyme binding to create a high-protein, low-fat, low-sodium meal that’s easier to chew. 这款可微波炉加热的 14 天保质期产品具有调味皮和红烧酱，旨在对抗肌肉流失，同时保留传统风味。 The microwaveable, 14-day shelf-life product features seasoned skin and braised sauce, designed to combat muscle loss while preserving traditional flavor. 以Nutrinex命名, 创新在泰国2025年FoSTAT食品创新竞赛中赢得了最高荣誉, 展示了食品科学如何通过营养、安全和消费者吸引力支持健康老龄化。 Named Nutrinex, the innovation won top honors in Thailand’s FoSTAT Food Innovation Contest 2025, showcasing how food science can support healthy aging through nutrition, safety, and consumer appeal.