Background and Inspiration

     Umaporn began her food science and technology journey at the University of Queensland, Australia, followed by a PhD in nutrition at Chulalongkorn University in Thailand. Her inspiration for Nimnim noodles, which are high in protein and gluten-free, stemmed from the challenge cancer patients and those with kidney diseases face in incorporating large amounts of egg whites into their diets for protein intake. In 2016, when the father of her friend Panassa faced cancer, Umaporn saw a commercial opportunity to create a more palatable protein source. Recognizing noodles as a dietary staple in Asia, she developed Nimnim noodles.

Launching the Product

     In 2019, Umaporn and her husband and friend Panassa Kanchanavises launched the company Khaeng Rang Took Wan Co. Ltd. (meaning “healthy every day” in Thai). The initial production challenges included finding a manufacturer and extending the product’s short shelf life. With perseverance, they improved the shelf life from one month to an impressive 18 months. BSCM Foods Co. Ltd. joined as a shareholder and partner, boosting monthly production to 300,000 noodle bags.

Product Variety and Market Response

     Nimnim noodles are available in various forms, including original noodles, vermicelli, and pearls suitable for desserts. They are ideal for patients, health-conscious individuals, and those with gluten intolerance. The product range has expanded to include egg white spaghetti, addressing diverse market demands.

Expansion and Intellectual Property

     The company’s products, available in supermarkets, hospitals, and restaurants, have gained significant traction in Thailand. With rising international demand, exports have commenced to Hong Kong, Singapore, and Malaysia. Umaporn and Panassa have patented Nimnim noodles in multiple countries and are focusing on rebranding for the export market. They are also working with a WIPO-commissioned expert to enhance their IP strategy.

Future Prospects

     The company plans to license its technology internationally and is developing new products like low-sodium seasoning and egg white rice. They aim to become a key player in the international food market within five years.

Sources:

Article titled “Egg White Noodles, an Innovation Serving Patients’ Needs and Gourmet Tastes in Thailand” available in WIPO (World Intellectual Property Organization)

https://www.wipo.int/pressroom/en/stories/thailand-2023-noodles.html