Instant Noodles Manufacturer’s Guide to Source Raw Ingredients

The first known noodles dated back to 2,000 BC and were made in China from millet, a cereal grain. Archaeologists found the earliest evidence of noodles in China, dating to 4,000 years ago. A 4,000-year-old earthenware bowl with noodles was supposedly found in 2005 by an archaeology team at the Lajia archaeological site in northern China.

With more than 100 billion servings eaten each year, instant noodles, first developed in Japan, are now a staple dish in diets worldwide.

How Much Does The World Love Its Noodles?

According to projections, the market for instant noodles will increase from $54.60 billion in 2022 to $81.84 billion in 2029, with a CAGR of 5.95% over the forecast period of 2022-2029.

People with little time for cooking and grocery shopping frequently choose quick noodles for apparent reasons. Noodles are the go-to cuisine for millions of people due to their theme of preparation, longer shelf life, availability, and satisfaction.

  • In 2019, 106 billion servings were consumed, according to the World Instant Noodles Association (WINA). Out of these 106 billion servings, a significant share has been consumed in China, up to 40%.
  • Japan is the birthplace of instant noodles. It was there that the first “dehydrated ramen” containers entered the market in 1958, as employees everywhere were looking for quick, inexpensive meals to meet their modernizing lifestyles.
  • Today, Japan consumes the seventh-most instant noodles overall and the fourth-most per person.
  • Noodle consumption is highest in South Korea, where the average person consumes more than 75 servings per year.
  • The Himalayan nation of Nepal is in second place, with more than 58 packets consumed per year per person.
  • It is anticipated that Vietnam will soon surpass South Korea in yearly noodle consumption.
  • New Zealand and Australia, which both have substantial populations of Asian descent, are the countries outside Asia with the highest per-capita consumption of noodles.
  • However, Saudi Arabia takes over the U.S. for its love for noodles.
  • After Poland and Ukraine, Brits are Europe’s largest consumers.
  • Italy, Spain, and France may have more excellent consumption rates even though the average ramen packet consumption among French citizens is just one.
  • Argentina ranks last among the 52 nations with the most considerable yearly consumption, consuming 10 million servings, or 0.2 servings per Argentinean, per year.

The Noodles Are Celebrated Across The Globe!

  • There is a museum devoted entirely to cup noodles in Japan.
  • The original Samsung product was noodles.
  • Noodles were once considered a luxury item before they became more affordable.
  • In Japan, slurping your noodles is considered polite.
  • Noodles have traveled to space.

What Goes Into Making Instant Noodles?

Let us walk through the raw ingredients widely used in instant noodles manufacturing.


  • Buckwheat noodles are another name for soba noodles, which became popular in Japan in the late 1800s.
  • These buckwheat flour noodles are typically cooked, rinsed, and served cold with various dipping sauces or in a clear broth.
  • Buckwheat noodles are low in fat and cholesterol and high in nutrients such as manganese, lean protein, carbohydrates, and thiamine.
  • Buckwheat noodles are an excellent gluten-free option because they do not contain gluten.

Wheat Flour

  • Wheat flour is a powder made from grinding wheat that is safe to eat.
  • It has excellent digestive qualities and is rich in iron, calcium, vitamins, and other nutrients.
  • The amount of gluten in wheat flour varies by type, color, grain parts used, and wheat type.
  • Wheat flour is required to produce bread, cakes, cookies, and other baked goods.
  • It can also be used to thicken sauces and make a roux.
  • Flour is an essential component in the production of pasta.

 Potato Starch

  • Crushed potatoes are used to extract potato starch.
  • The starch is washed and dried from the crushed potatoes.
  • It is popular in the food industry due to its neutral flavor and high thickening capacity.
  • As a starch component of a gluten-free flour blend, potato starch lends baked goods a light, fluffy texture.
  • It is also an excellent thickener in gravies, sauces, and even custards and puddings, which typically use cornstarch.
  • Used to provide volume for a binding agent to add a gluten-free base.

Rice Flour

  • Rice flour is made from milled (finely ground) rice.
  • It can be made with either brown or white rice.
  • The flavor of rice flour is neutral, hypoallergenic, and easily digestible.
  • Rice flour has natural thickening properties and is commonly used in Asian cuisines and gluten-free recipes as an alternative to wheat flour.

Vinegar Powder

  • Vinegar powder is the same condiment as vinegar but fermented and spray-dried.
  • It is commonly used in the food industry to impart the tart flavor of vinegar to products that must be flavored using dry mixes.
  • Food products are seasoned with vinegar powder to give them an addictively sour and acidic flavor.
  • Vinegar powder is commonly used in dry seasonings, rubs, marinades, and flavorings.
  • This ingredient is also in sauces, salad dressings, and dips.
  • Although vinegar powder is commonly used as a flavoring, its anti-microbial properties make it one of the best natural ingredients for food preservation.

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