Chulalongkorn University Develops Instant Khao Lam to Extend Shelf Life and Expand Market Reach

Event summary

  • Chulalongkorn University's Department of Food Technology has developed an instant version of Khao Lam, a traditional Thai sticky rice dessert, extending its shelf life to six months.
  • The product, named 921 Instant Khao Lam, is sold in two-serving boxes at 350 Baht each and is distributed by G.T. Innovation Co., Ltd.
  • The innovation preserves the original flavor and texture of Khao Lam while making it easier to prepare, taking only 25 minutes from start to finish.
  • The project was initiated by Gorngris Kositsakul, a student with ties to the Chonburi Province community, and developed in collaboration with the university's Food Processing Pilot Plant.

The big picture

Chulalongkorn University's innovation addresses a longstanding challenge in the food industry: extending the shelf life of perishable products without compromising quality. This development aligns with broader trends in food technology, where traditional products are being reimagined for modern consumption patterns. The success of this product could set a precedent for other universities and food tech startups looking to bridge traditional cuisine with contemporary convenience.

What we're watching

Market Expansion
Whether the instant Khao Lam can successfully penetrate international markets and compete with other instant food products.
Community Impact
How the product's success will affect the local community in Chonburi Province and its traditional Khao Lam production.
Scalability
The pace at which Chulalongkorn University can scale production to meet potential global demand.