Instant Noodle will be Healthier and More Diversified in the Future

From the day instant noodles were invented, Momofuku Ando has set five goals and conditions: "simplicity, nutrition, hygiene, low price and long-term storage". The original noodles contained only powdered seasoning and no visible solids in the noodle broth. With technological innovation and the increasing demand for nutrition, many instant noodle companies are committed to developing healthier and more refined instant noodle products.

South Korea, which has the world's highest per capita consumption of instant noodles, is experimenting with natural ingredients such as mushrooms and kelp instead of salt as consumers become more health-conscious. Thai companies have replaced sodium chloride with potassium chloride, reducing the salt content of instant noodles by 10 to 15 percent.

In Japan, calcium, vitamin B1 and B2 are added to the condiments and dried ingredients of some instant noodles. In the future, there will be a variety of instant noodles with special effects, such as adding plant fiber and bone collagen to prevent obesity. add chitin, can reduce cholesterol of instant noodles.

In China, instant noodle enterprises also continue to carry out research and innovation on the nutritional value of products, and launch nutritious and healthy instant noodles, which are favored by consumers.

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