Ajinomoto joins hands with health alliances to promote healthy consumption behavior and good health for Thais

           Mr. Takumi Kazarimoto, Vice President of Ajinomoto Co., (Thailand) Ltd. together with Assoc. Prof. Dr. Chalat Santivarangkna, Director of the Institute of Nutrition, Mahidol University, and Assoc. Prof. Dr. Chanida Pachotikarn, President of the Thai Dietetic Association, recently signed a memorandum of understanding (MOU) in developing the Nutrient Profiling System for Thai Menu (Nutrient Profiling System for Thai menus; NPS-M) to promote health and nutrition through good nutrition consumption behavior for Thai people. Throughout this MOU, all parties will work together to develop the Nutrient Profiling System for Thai Menus (NPS-M), including a manual of menu recommendations for Thai people to select their own favorite both of delicious and healthy meal. The signing ceremony took place at Ari Wanlayasevee Meeting Room, 2nd floor, Institute of Nutrition, Mahidol University.

         As interest in improving nutrition has grown around the world, global food companies have been developing and introducing nutrient profiling systems (NPS) as methods for assessing the amount of nutrients contained in a food. The Ajinomoto Group previously launched the ANPS-P (Ajinomoto Group Nutrient Profiling System for Products) in 2020. The ANPS-P enables a better understanding of nutritional issues by using a common standard to assess the nutritional value of the Ajinomoto Group’s products. It has been utilized to renew its products and provide products with high nutritional value (as of the end of November 2021, approximately 500 products from nine Ajinomoto Group companies in seven countries have been assessed.). At the same time, the Ajinomoto Group recognizes the limits of the ANPS-P and other NPS used globally, to assess products like seasonings that are normally not eaten on their own, as a self-standing food item. The newly developing NPS-M by the cooperation of Ajinomoto Thailand, the Institute of Nutrition, Mahidol University, and Thai Dietetic Association addresses that issue and makes it possible to assess the nutritional values of dishes prepared with seasoning products, including providing consumers an option to eat healthy food, such as supporting reduction of salt and fat and optimizing protein and vegetable intake, without compromising on taste. Furthermore, the Ajinomoto Group will utilize this system to provide support to consumers so that they can eat nutritionally well-balanced meals. The cooperation this time will be another important starting point that will help support Thai people in having proper consumption behavior and being able to calculate the amount of nutrients, including planning the consumption, to have a nutritionally balanced diet.

         The Ajinomoto Group aims to co-create social and economic value through our business by working to reduce environmental impacts and promote health and well-being for people in accordance with "The Ajinomoto Group Creating Shared Value (ASV)", which serves as a conceptual framework for the Ajinomoto Group's work worldwide.