Egg White Noodles, an Innovation Serving Patients’ Needs and Gourmet Tastes in Thailand

People with chronic diseases often have to follow a strict diet and forgo their favorite food. Umaporn Buranasuksombat, a Thai food scientist, set out to create healthy and tasty alternatives adapted to their medical needs. Her breakthrough invention, “Nimnim” noodles (which means soft in Thai), are egg white noodles that are gluten-free and high in protein that have, rapidly adopted by patients and healthy consumers alike.

Umaporn’s journey began with her studies in food science and technology at the University of Queensland in Brisbane, Australia. Subsequently, she pursued a Ph.D. in nutrition at Chulalongkorn University, where she developed her technology to manufacture egg white noodles.

In Thailand, medical professionals often recommend that cancer patients and patients with kidney diseases incorporate 10 and 20 egg whites into their daily for high protein intake, which proves challenging, particularly for people sensitive to the smell of egg whites.

In 2016, when the father of her close friend Panassa faced cancer and had to adhere to the egg white regime, Umaporn recognized the commercial potential for a more palatable alternative. Still a Ph.D. student, she embarked on a mission to offer patients a source of high-quality proteins that people would genuinely enjoy. Noodles, a dietary staple in Asia, emerged as the ideal medium.

Launching Nimnim Noodles on the Market

Without completing her Ph.D., in 2019, Umaporn launched her company with her husband and her friend, Panassa Kanchanavises. They named the company Khaeng Rang Took Wan Co.,Ltd, which means “healthy every day” in Thai.

The initial hurdle involved finding a manufacturer as “no one knew how to produce flourless noodles from egg white, and it took six months to come up with the first batch we could commercialize,” Umaporn noted.

Another challenge was the short shelf life. The first products had to be kept in the refrigerator for up to one month, but after refining the sterilization process, they could be kept at room temperature for up to one year. “After that improvement,” Umaporn said, “orders came pouring in, we were shocked and could not keep up.” “People had to wait to get their order.”

The noodle manufacturer, BSCM Foods Co Ltd, became a shareholder and a partner of the company, now producing some 300,000 noodle bags monthly, with ongoing improvements extending the shelf life to an impressive 18-months.

Noodles, pearls, and spaghettis

Nimnim noodles come as original noodles, vermicelli, and in the form of pearls that can be used in ice cream, yogurt, or bubble tea “so people can enjoy their dessert.”

Although conceived primarily for patients, Khaeng Rang Took Wan’s products can serve anyone looking for healthy food, wanting to lose weight, or being gluten-intolerant. The noodles and pearls, with their neautral taste profile, complement a variety of dishes, pairing seamlessly with curry, soups, and sauces. Packaged in convenient microwavable plastic pouches, the noodles require a mere  30 seconds in preparation. Alternatively, they can also be boiled in water.

Responding to market demands, spurred by a restaurant’s suggestion, the company launched egg white spaghettis.

National and International Interest

Panassa, a political science and public administration graduate, met Umaporn as they trained as Disc Jockeys to earn an income while being university students. She manages the marketing and administration of the company.

Nimnim noodles have gained a significant presence online, through e-commerce platforms, and offline in supermarkets and food halls nationwide.  Panassa detailed that the noodles are available at Theptharin hospital is carrying the noodles in their health shop, and the company also supplies their gluten-free noodles to various restaurants across the country.

With a rising international demand, the company exports its products to Hong Kong, Singapore, and Malaysia and expects to expand further. The company has a patent registered in Thailand, China, Indonesia, and the United States, and Umaporn and Panassa are now looking to rebrand their products, particularly for the export market.

A WIPO-commissioned expert is helping the company with its IP strategy, in particular to register their trademark in Thailand, associating a logo with the name Nimnim. The expert also helped Unaporn and Panassa explore global opportunities by registering their trademark and extending their patent application in several countries through WIPO-administered global systems. 

Looking ahead, the company hopes to license its technology to companies in Indonesia and Viet Nam, contributing to the broader accessibility of their innocative and health-conscious products.

New Products in the pipeline

Always seeking solutions to make patients’ lives easier, Umaporn is currently developing a line of seasoning products with low sodium and phosphorus, no preservatives or additives, but still savory-tasting. The seasoning line introduces two distinct flavors: Tomyum, and carbonara. Another development in the works is egg white rice soon to be commercialized. The idea, she said, came from their first customer, who used to chop the noodles into tiny pieces to mimic a rice bowl. Ummaporn said the egg white rice texture is similar to rice and can be spooned, adding that the company will launch more products.

According to Panassa, the company is projected to surpass the SME threshold in 2024. Both co-founders hope that in the next five years, their products will achieve global recognition, solidifying their positioning as a key player in the international food market.