Showing 1 - 5 of 5
Culinary innovation
Life, Suwitcha Chaiyong and Somchai Poomlard, Published on 25/09/2023
» In today's digital age, a growing number of people are increasingly becoming concerned about their health and well-being. In response to these concerns, many researchers have developed functional foods which contain nutrients and other components beneficial to health. Researchers from Rangsit University, Suan Dusit University and Panyapiwat Institute of Management have dedicated their time and efforts to create innovative food products including vegan eggs, kaeng liang and tom kha gai instant soups along with cricket-based ice cream, cookies, pasta and jelly.
A growing business
Life, Suwitcha Chaiyong, Published on 13/12/2021
» After new ministerial regulations were implemented last year, the leaves, stalks, stems and roots of the cannabis plant are no longer categorised as a narcotic and can be used as an ingredient to make medicine, health products, food and cosmetics. With this legal change, entrepreneurs now have opportunities to launch cannabis products.
Hold the salt!
Life, Arusa Pisuthipan, Published on 29/10/2019
» An estimated 8 million people in Thailand suffer from chronic kidney disease, according to 2017 statistics from the Ministry of Public Health. Of this number, around 100,000 patients are in the terminal stage and require haemodialysis on a regular basis, which works as an artificial kidney. This requires a national budget of over 20 billion baht per year.
School of pop
Life, Gary Boyle, Published on 14/11/2018
» If you like to argue that modern pop music sucks, here's some ammunition. Beyoncé's 2016 album Lemonade had no less than 72 writers involved, and her single Hold Up had 15 alone. Compare that with, for example, Billie Jean, whose songwriting credits in their entirety read: "M. Jackson."
Putting Thai food to the test
Life, Ploenpote Atthakor, Published on 21/09/2018
» The clock on the wall turned 10am. The ambience around the student centre building at a Nairobi university was dormant and calm, except a training kitchen where groups of young people, all wearing aprons and caps, busily made a dish. Some measured ingredients while their buddies read recipes out loud; others putt meat into the pot. The scene was almost chaotic with sounds of utensils clanking and bite-sized meat sizzling on frying pans.