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Course:FNH200/Projects/2025/Instant Noodles - Science, Safety, and Regulation

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Introduction

Instant noodles are pre-cooked, dehydrated noodles sold with seasoning packets or flavouring oil. They are made mainly from wheat flour, rice flour, or other starches and are prepared quickly by adding boiling water. Methods like steaming and flash-frying or drying extend shelf life and enable mass production[1].

History

Invented by Momofuku Ando in Japan in 1958, instant noodles became a global convenience food. His flash-frying method steamed noodles to dehydrate them, making them shelf-stable and quick to rehydrate[2]. The 1971 launch of Cup Noodles revolutionized the market by combining noodles, seasonings, and a container in one portable product[2].

Popularity and global consumption

Over 100 billion servings are consumed annually in more than 100 countries. China leads in total volume, while South Korea has the highest per capita rate, over 70 servings per person annually. In Canada, they are especially popular among students for their low cost, portability, and long shelf life[2].

Processing and Food Chemistry

Instant noodles undergo a multi-step manufacturing process, transforming basic ingredients, primarily wheat flour, water, salt, and alkaline agents into a shelf-stable, fast-cooking product. Main stages include dough mixing, sheeting, steaming, dehydration (typically by deep-frying or air-drying), cooling, and packaging. These steps define texture and flavour while introducing key food science principles[3].

A unique feature is the addition of alkaline salts like potassium carbonate and sodium carbonate. These raise dough pH, strengthen gluten, and give the noodles their chewy texture and yellow hue. Steaming causes starch gelatinization, improving rehydration and microbial safety.

Dehydration, usually via frying at 140–160°C, reduces moisture and creates a porous texture. This also initiates the Maillard reaction, producing aroma and browning, but may form acrylamide, a compound under health investigation[3].

To ensure safety and shelf life, additives such as antioxidants and preservatives are used. For example, TBHQ prevents lipid oxidation and is permitted by Health Canada within regulated limits[4]. Broader regulations also govern emulsifiers, anti-caking agents, and flavor enhancers[5].

In summary, each stage, from alkaline dough to frying and additives demonstrates applied food chemistry to optimize safety, texture, and convenience.

Food Safety

Instant noodles are processed foods with a long shelf life. However, due to nutritional content, additives, and contamination risks, their safety is often debated.

Nutritional Profile

Sodium Content

Instant noodles contain 800–1600 mg of sodium per serving, or 40–70% of the adult daily limit[6]. Excess sodium intake is linked to high blood pressure, heart disease, and kidney problems. Most sodium comes from seasoning packets, though some is in the noodles.

Fried vs Non-Fried Instant Noodles [7]

Fat Content: Fried vs Non-Fried

Fried noodles have higher oil content, 15–22% for bag types and up to 37% for cup types, raising fat intake concerns[8]. Non-fried noodles contain much less fat, though seasoning still adds fat.

Preservatives

To extend shelf life, fried noodles often contain antioxidants like TBHQ and BHA/BHT, which are added to the frying oil to prevent rancidity. In Canada, TBHQ is allowed up to 0.02% of the oil content and is considered safe by Health Canada [9][4].

Controversies around additives

MSG (Monosodium Glutamate)

A common flavor enhancer in noodle seasonings, MSG is approved by Health Canada and the WHO. However, some people report “MSG syndrome” symptoms like headaches or flushing[10].

Safety Measures to Prevent Contamination and Spoilage

Manufacturers use food safety systems including:

  • Heat treatment (steaming/frying) kills microorganisms
  • Dry to 10% moisture to prevent bacterial growth
  • Vacuum seal or gas flush the packaging to prevent oxidation
  • It complies with GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Points) standards

However, contamination can still occur if the packaging is damaged or boiling water is added to unsafe containers such as polystyrene cups[11].

Regulation and Labeling in Canada

In Canada, instant noodles are subject to comprehensive regulation primarily overseen by Health Canada and the Canadian Food Inspection Agency (CFIA). Health Canada sets the standards under the Food and Drugs Act and Regulations, determining permissible additives, nutritional labeling, and mandatory allergen disclosures. CFIA enforces compliance by inspecting and monitoring food manufacturers and imports.

Instant noodle packaging must include a standardized Nutrition Facts table clearly showing serving size, calorie content, and nutrients such as fats, sodium, sugars, protein, and key minerals. A front-of-package nutrition symbol is required when sodium, sugars, or saturated fats exceed limits, helping consumers identify healthier food choices[12].

Nongshim Tonkotsu Ramen[13]
Nongshim Tonkotsu Ramen Nutrition Facts[13]

Ingredients, including additives like monosodium glutamate (MSG), must be transparently listed by their common names along with their functional roles. Canadian regulations specify permissible additives, requiring compliance with Health Canada's List of Permitted Preservatives (List No. 11) [4].

Canadian labeling requirements mandate English and French labeling, clear ingredient listings with prominent allergen declarations, and accurate serving sizes[14]. CFIA further ensures that marketing claims related to composition and quality are scientifically substantiated, enforcing strict advertising standards to protect consumers[15].

Packaging and Sustainability

Plastic Film Packaging [16]
Plastic Film Packaging [16]

Laminated Plastic Films

Laminated plastic films (PET/CPP or BOPP/CPP) are currently the most common packaging type for instant noodles. Some products use aluminized films (BOPP/VMCPP) for enhanced light and oxygen barrier protection[17][16]. Instant noodles undergo a deep-fat frying during processing[18], resulting in very low moisture content. If exposed to high temperatures or humidity, spoilage can occur. Therefore, packaging must provide effective barrier protection. Multi-layer films offer three key benefits:

  • Prevent rancidity in high-fat fried noodles[16].
  • Preserve flavour and texture by blocking moisture and odours[19].
  • Ensure stability during transportation with strong seals that reduce spoilage and deterioration risks[19].

However, these multi-layer films are difficult to recycle because their layers cannot be easily separated, contributing to significant plastic waste and environmental pollution.

Global Industrial Adoption of Bioplastic Packaging (Production Capacities 2023–2028) [20]

Bioplastics and Compostable Films

Due to rising environmental concerns and Canada’s Zero Plastic Waste initiative[21], the industry is exploring bioplastics and compostable films as alternatives. Materials like PLA, PBAT, starch-based plastics, or protein-based bioplastics are considered due to their renewable sources and potential compostability[20].

Recent innovations include bio-based active films containing rice chaff and essential oils, which not only reduce environmental impact but also provide antimicrobial protection against foodborne pathogens such as E. coli and S. aureus, enhancing food safety[22]. These materials hold promise for replacing synthetic plastics in terms of biodegradability, though challenges remain in large-scale industrial adoption[22].

Cup Packaging [23]

Cup Packaging

Traditionally, instant noodle cups were made from polystyrene (styrofoam), which is not microwave-safe and non-biodegradable[24]. In response to sustainability concerns, major manufacturers like Nissin Foods are replacing styrofoam with paper-based cups containing recycled fibre and eliminating plastic overwrap. This shift improves microwave safety and aligns with sustainability goals, reflecting industry trends toward renewable, recyclable materials.

Conclusion

Instant noodles are globally popular for their convenience, affordability, and shelf life. However, this project highlights key concerns from a food science and public health perspective.

Summary of Key Findings

  • Nutritional concerns: Most instant noodles are high in sodium and fat and low in protein, fiber, and micronutrients. Overconsumption may contribute to hypertension and obesity[3][5].
  • Additives: Preservatives like TBHQ, flavour enhancers like MSG, and other additives such as emulsifiers and polyphosphates are commonly used. While permitted in Canada, some remain controversial and require monitoring [4] [5].
  • Food safety: High-temperature frying can produce acrylamide, a potential health risk; past contamination cases exist [3].
  • Labeling and regulation: Strict Canadian labelling standards require bilingual labels, allergen declarations, and front-of-package nutrition symbols when sodium, sugar, or saturated fat exceed limits[12][14][15].
  • Sustainability challenges: Multi-layer plastic films are protective but hard to recycle. Though bioplastics and paper-based cups show promise, adoption remains limited [17][21][24].

Recommendations for Canadian Consumers

  • Choose non-fried or air-dried products to lower fat and acrylamide exposure [3].
  • Select low-sodium varieties and monitor serving sizes[5][12].
  • Check ingredient lists for allergens and additives like MSG or preservatives[4][14].
  • Support recyclable or compostable packaging[21][24].
  • Consume instant noodles in moderation.

In summary, instant noodles are a practical option, but informed choices can help Canadian consumers protect their health and support sustainability.

Exam Questions

1. What is the main concern associated with the Maillard reaction in the processing of instant noodles?

A. It reduces the texture of noodles.

B. It causes excessive sodium levels.

C. It can produce acrylamide, a potential health risk.

D. It prevents microbial contamination.

Correct Answer: C. It can produce acrylamide, a potential health risk.

Explanation: This question connects directly to our course content, where we learned about chemical changes during high-heat processing. Our research project explored how deep-fat frying is used to dehydrate instant noodles and create their porous texture. We learned that this high-heat process induces the Maillard reaction, which creates appealing flavours and browning, but may also produce acrylamide, a compound being studied for its potential health risks. This surprised us because acrylamide is not listed on labels or packaging, but can form in many common fried or baked foods. This question assesses students’ understanding of the benefits and risks of heat processing, which is studied in FNH 200.

2. What is the primary function of deep-frying during the processing of instant noodles?

A. It increases sodium content.

B. It sterilizes the noodles and eliminates all microbes.

C. It forms a porous structure for fast rehydration.

D. It enhances vitamin retention in noodles.

Correct Answer: C. It forms a porous structure for fast rehydration.

Explanation: This question aligns with the course content related to food processing methods and structural changes in starchy foods. In our research, we studied how deep-frying is used to rapidly dehydrate instant noodles after steaming. This high-temperature step removes moisture and creates a porous internal structure, which is essential for the noodles to rehydrate quickly when hot water is added. We found it fascinating that this structural transformation not only improves cooking efficiency but is also carefully controlled to maintain texture and shelf stability. This topic directly connects to FNH 200 concepts such as moisture migration, gelatinization, and the role of food processing in shaping consumer convenience foods.

References

  1. ↑ "What is instant noodle?". World Instant Noodles Association. Retrieved 25 July 2025.
  2. ↑ 2.0 2.1 2.2 "History of Instant Noodles". World instant noodles association. Archived from the original on 8 October 2018. Retrieved 25 July 2025.
  3. ↑ 3.0 3.1 3.2 3.3 3.4 Wikipedia contributors. (n.d.). Instant noodles. Retrieved from https://en.wikipedia.org/wiki/Instant_noodles
  4. ↑ 4.0 4.1 4.2 4.3 4.4 Health Canada. (2024). List of Permitted Preservatives (List No. 11). Retrieved from https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html
  5. ↑ 5.0 5.1 5.2 5.3 Health Canada. (2024). Food Additives: Overview. Retrieved from https://www.canada.ca/en/health‑canada/services/food‑nutrition/food‑safety/food‑additives.html
  6. ↑ Health Canada. (2020). Sodium in Food. https://www.canada.ca/en/health-canada/services/nutrients/sodium.html
  7. ↑ Noodle-Plant. (n.d.). “Fried vs non-fried instant noodles: differences”. Retrieved from https://www.noodle-plant.com/blog/fried-nonfried-instant-nooldes-differenc.html
  8. ↑ Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology.” ResearchGate, www.researchgate.net/publication/334642286_Quality_and_Public_Health_Concerns_of_Instant_Noodles_as_Influenced_by_Raw_Materials_and_Processing_Technology.
  9. ↑ Health Canada. (2023). Food additives. https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives.html
  10. ↑ Health Canada. (2023). Monosodium Glutamate (MSG). https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/chemical-contaminants/environmental-contaminants/monosodium-glutamate.html
  11. ↑ Kamolchote, S., et al. (2010). Quality assurance programs for instant noodle production. In Asian Noodles (pp. 363–392). Retrieved from https://doi.org/10.1002/9780470634370.ch15
  12. ↑ 12.0 12.1 12.2 Health Canada / CFIA. (2024). Nutrition labelling: front‑of‑package nutrition symbol. Retrieved from https://www.canada.ca/en/health‑canada/services/food‑nutrition/nutrition‑labelling/front‑package.html
  13. ↑ 13.0 13.1 Costco Canada. (2025). Nongshim Tonkotsu Ramen, 6 × 101 g. Retrieved from https://www.costco.ca/nongshim-tonkotsu-ramen-6-x-101-g.product.100659612.html
  14. ↑ 14.0 14.1 14.2 Wikipedia contributors. (n.d.). Food labelling in Canada. Retrieved from https://en.wikipedia.org/wiki/Food_labelling_in_Canada
  15. ↑ 15.0 15.1 Canadian Food Inspection Agency (CFIA). (2024). Food safety standards and labeling requirements. Retrieved from https://inspection.canada.ca/en/food-labels/labelling/industry/nutrition-labelling/nutrition-facts-table
  16. ↑ 16.0 16.1 16.2 16.3 Guangzhou Novel Packaging. (n.d.). Instant noodle packaging. Retrieved from https://www.gznovelpackaging.com/instant_noodle/
  17. ↑ 17.0 17.1 Amiba Pack. (2021). Various types of instant noodle laminated film packaging. Retrieved from https://amibapack.com/en/various-types-of-instant-noodle-laminated-film-packaging/
  18. ↑ University of British Columbia. (2025). Lesson 8.4: Drying methods. Retrieved from https://canvas.ubc.ca/courses/164911/pages/8-dot-4-drying-methods?module_item_id=8070113
  19. ↑ 19.0 19.1 Nanjundaswamy, H. M., Bheemanagouda, A., Balanagouda, P., & Krishnappa, M. (2022). Consumer perception towards instant noodles consumption: A study. Journal of Family Medicine and Primary Care, 11(6), 2973–2979. Retrieved from https://pmc.ncbi.nlm.nih.gov/articles/PMC9228407/?utm_source=chatgpt.com
  20. ↑ 20.0 20.1 Zhao, L., & Tang, X. (2024). Packaging waste management and recycling in the food industry. Sustainable Production and Consumption, 39, 567–578. Retrieved from https://www.sciencedirect.com/science/article/pii/S2214289424000449
  21. ↑ 21.0 21.1 21.2 Journal of Student Policy and Practice. (2022). Food packaging sustainability: Policy considerations. Retrieved from https://journalhosting.ucalgary.ca/index.php/sppp/article/view/71433
  22. ↑ 22.0 22.1 Chen, Y., & Wang, H. (2024). Advancements in biodegradable packaging for instant foods. Sustainable Production and Consumption, 39, 432–445. Retrieved from https://www.sciencedirect.com/science/article/pii/S2214289424000413
  23. ↑ Nissin Foods Holdings Co., Ltd. (n.d.). “Resource recycling” (Sustainability: Environment). Retrieved from https://www.nissin.com/en_jp/sustainability/environment/resource-recycling/
  24. ↑ 24.0 24.1 24.2 CNN Business. (2023). Cup Noodles gets a new packaging design after decades. Retrieved from https://www.cnn.com/cup-noodles-new-packaging

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