{"id":35558,"date":"2025-10-07T13:07:27","date_gmt":"2025-10-07T06:07:27","guid":{"rendered":"https:\/\/thaipropertynews.com\/feeds\/?p=35558"},"modified":"2025-10-07T13:07:27","modified_gmt":"2025-10-07T06:07:27","slug":"chulas-smart-salt-wins-gold-for-cutting-sodium-without-losing-flavor","status":"publish","type":"post","link":"https:\/\/thaipropertynews.com\/feeds\/?p=35558","title":{"rendered":"Chula’s “Smart Salt” Wins Gold for Cutting Sodium Without Losing Flavor"},"content":{"rendered":"

BANGKOK<\/span><\/span>, Oct. 7, 2025<\/span><\/span> \/PRNewswire\/ — “Smart Salt,” an innovative low-sodium salt developed by Paul\u00a0Patsapong Chomchey, a Ph.D. candidate at Chulalongkorn University<\/span> and Executive MBA alumnus, has won a Gold Medal and Special Award at the\u00a0<\/i>2025 Silicon Valley International Invention Festival<\/a><\/i>. Using Nano Chitosan technology, Smart Salt cuts sodium by more than half while preserving full flavor, offering a breakthrough solution to the global health challenge of excessive salt consumption.<\/i>\u00a0<\/p>\n

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\"Chula\u2019s<\/a>
Chula\u2019s \u201cSmart Salt\u201d Wins Gold for Cutting Sodium Without Losing Flavor<\/span><\/p>\n<\/div>\n

Paul Patsapong Chomchey<\/b>, a graduate of Chulalongkorn University’s<\/span> Executive MBA Program, Class 37,\u00a0Faculty of Commerce and Accountancy<\/a>, has won both a Gold Medal and a Special Award at the 2025 Silicon Valley International Invention Festival (SVIIF) for his innovation “Smart Salt. “The event was held from August 8\u201310 at the Santa Clara Convention Center in California.\u00a0<\/p>\n

Currently pursuing a Ph.D. in\u00a0Technology and Innovation Management for Entrepreneurs (CUTIP program)\u00a0<\/a>at Chulalongkorn University<\/span>, Paul’s invention was selected by the\u00a0National Research Council<\/span> of Thailand<\/span> (NRCT)<\/a>\u00a0as one of the country’s standout innovations for global competition.\u00a0<\/p>\n

A Prestigious Global Stage<\/b>\u00a0<\/p>\n

The SVIIF 2025, certified by the\u00a0International Federation of Inventors’ Associations (IFIA)<\/a>, featured over 300 innovations from 75 countries, including Thailand<\/span>, the United States<\/span>, Germany<\/span>, China<\/span>, Saudi Arabia<\/span>, Hong Kong<\/span>, Vietnam<\/span>, Greece<\/span>, and New Zealand<\/span>. The event is an international platform that brings together top inventors and innovators worldwide to showcase inventions, research, and innovations, exchange knowledge; build networks; foster creative ideas; and commercialize new developments.\u00a0<\/p>\n

Paul noted that SVIIF is not just a showcase but a rigorous competition where participants present their work before panels of experts in science, medicine, business, and technology, as well as investors and the public. Judging focuses on novelty, real-world application, social and health benefits, and commercial potential.\u00a0<\/p>\n

What is “Smart Salt”?<\/b>\u00a0<\/p>\n

“Smart Salt”<\/i><\/b>\u00a0was developed to tackle the global problem of excessive sodium intake. While the\u00a0World Health Organization (WHO)\u00a0<\/a>recommends a daily sodium limit of 2,000 mg, most people consume 5,000\u20136,000 mg\u2014nearly triple the guideline. This imbalance is linked to more than 2.5 million deaths annually from sodium-related diseases.\u00a0<\/p>\n

Existing alternatives, such as potassium chloride, often compromise taste or raise health concerns. Paul’s solution, “Smart Salt,” uses Nano Chitosan\u2014extracted from shrimp, shellfish, and crab shells\u2014combined in small amounts with sodium chloride. This formulation reduces sodium content by 50\u201360% while maintaining a salty taste. Nano Chitosan activates the tongue’s salt receptors, sending signals to the brain similar to traditional salt, effectively “tricking” the body into perceiving the same flavor.\u00a0<\/p>\n

Tested and Proven<\/b>\u00a0<\/p>\n

Over six months of lab research and collaboration with restaurants showed that Smart Salt could seamlessly replace regular salt in dishes and broths\u2014such as Japanese-style shabu soup\u2014without compromising flavor. This breakthrough makes it particularly valuable for patients and older adults who must limit sodium but still wish to enjoy their meals.\u00a0<\/p>\n

Breaking the “Less Salt, Less Flavor” Mindset<\/b>\u00a0<\/p>\n

A key challenge, Paul explained, was consumer perception. Many believe cutting salt automatically means cutting taste, since salt enhances the umami flavor that gives food savory richness. Smart Salt addresses this challenge by delivering full flavor with less sodium\u2014a combination that could have broad applications in restaurants, hospitals, and the global food industry.\u00a0<\/p>\n

Currently, Smart Salt is being developed into a ready-to-drink shabu broth and a crystal (solid) version expected to launch within a year. The innovation is also undergoing patent registration.\u00a0<\/p>\n

A Global Health Impact\u00a0<\/b>\u00a0<\/p>\n

“Being selected by the NRCT to represent Thailand<\/span> at such a prestigious international event was a great honor,” said Paul.\u00a0<\/p>\n

“Smart Salt stood out among many health-focused innovations at SVIIF 2025 and won both the Gold Medal and Special Award because it addresses a global health crisis\u2014excessive sodium consumption. This innovation is a proud example of how Thai ingenuity can make a positive global impact in medicine, nutrition, and the food industry.”\u00a0<\/p>\n

Paul Patsapong credited both his Ph.D. program (CUTIP) and his Chula Executive MBA education for giving him the tools to move his innovation forward, particularly in business modeling, strategy, and venture capital.\u00a0<\/p>\n

Acknowledgments and Advice to Innovators<\/b>\u00a0<\/p>\n

Paul expressed his gratitude to his advisors and supporters:<\/p>\n