Consumer Preference on Instant Noodles in Kathmandu City

Know Your Noodles! Assessing Variations in Sodium Content of Instant Noodles across Countries

Reducing salt intake is a cost-effective public health intervention to reduce the global burden of non-communicable disease (NCDs). Ultra-processed foods contribute ~80% of dietary salt in high income countries, and are becoming prominent in low-middle income countries. Instant noodle consumption is particularly high in the Asia Pacific region. The aim of this study was to compare the sodium co...

Instant Noodles: Are they Really Good for Health? A Review

Instant noodles are generally used up in Asian nations. Instant noodles seem to have started in Japan in the 1950s and today, are created in more than 80 nations around the world. Accommodation and practicality are critical components adding to its expanding fame. Besides this all ultra-processed foods including instant noodles containing artificial food colors, flavorings and certain preservat...

Instant Noodles: A Potential Vehicle for Micronutrient Fortification

Instant noodles appear to have originated in Japan in the 1950s and, today, are produced in over 80 countries worldwide. In 2001, over 1 million MT of instant noodles were produced in China, about 700,000 MT in both Japan and Indonesia, 270,000 MT in South Korea, 200,000 MT in Vietnam, 80,000 MT in Thailand, 50,000 MT in Taiwan, and 40,000 MT in the Philippines. Convenience and affordability ar...

Instant city ( Shenzhen , China )

Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.

BACKGROUND Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. OBJECTIVE In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodi...