On 2 November 2026, Assoc. Prof. Dr. Chalat Santivarangkna, Director of the Institute of Nutrition, Mahidol University, and Assoc. Prof. Dr. Nattapol Tangsuphoom, research project leader, joined the Ampon Food Volunteer Team from Ampol Food Processing Co., Ltd., and the SIG Foundation to deliver more than 7,200 boxes of Nutri-Care Mango Pudding to Golden Jubilee Medical Center, Faculty of Medicine Siriraj Hospital, Mahidol University. The product was developed through a collaborative food research and innovation initiative involving the three organizations.
Golden Jubilee Medical Center subsequently transferred the products to Sala Ya Subdistrict Municipality, Nakhon Pathom Province, for distribution to local residents, particularly older adults and people experiencing chewing and swallowing difficulties.
Nutri-Care Mango Pudding is the result of a research and development collaboration among the Institute of Nutrition, Mahidol University, Ampol Food Processing Co., Ltd., and the SIG Foundation. The product was developed to address the nutritional needs of older adults and people with chewing and swallowing difficulties. The initiative also aims to add value to Thai agricultural produce by processing mangoes, which may face market oversupply, using standardized production technologies and processes.
Golden Jubilee Medical Center subsequently transferred the products to Sala Ya Subdistrict Municipality, Nakhon Pathom Province, for distribution to local residents, particularly older adults and people experiencing chewing and swallowing difficulties.
Nutri-Care Mango Pudding is the result of a research and development collaboration among the Institute of Nutrition, Mahidol University, Ampol Food Processing Co., Ltd., and the SIG Foundation. The product was developed to address the nutritional needs of older adults and people with chewing and swallowing difficulties. The initiative also aims to add value to Thai agricultural produce by processing mangoes, which may face market oversupply, using standardized production technologies and processes.
This collaboration brings together academia, the private sector, and a non-profit organization to apply nutrition knowledge and food product development expertise for community benefit.
