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Instant Noodles: Origins & Popularity today

Momofuku Ando next to an image of the first instant noodle packaging sleeve design. Image retrieved from World Instant Noodle Association.

Despite their immense popularity, instant noodles are a relatively new food item. While seen as a cheap and easy meal made for college students, the origins of the noodle dish are much more romantic.

Instant noodles first gained traction among many Asian countries quickly experiencing an increasing demand across the globe - with approximately 95.4 billion servings consumed annually worldwide. Its quick rehydration rate (hence instant noodles), texture, flavour, long shelf life and low price are among the major contributing factors to its popularity.[1]

Instant noodles were first created in Japan by a manufacturer called Nissin foods in response to the issue of hunger 10 years after Japan's defeat in World War II. In 1958 Japan’s Momofuku Ando made the first instant noodle inspired by fried tempura made by his wife - its first brand name was Chikin Ramen.[2]

Later in the company's history, Nissin started to improve its international production. It first cooperated with South Korea Miyaki food company in 1963, Then in 1968 with an international food company in Taiwan to launch the chicken soup taste instant ramen. At first, the market of noodles made by Japanese formula was not good, but after improving the sauce and the noodle it became one of the more popular foods in Taiwan.[3] Cup noodles (flavoured noodles placed in an upright Styrofoam container) were introduced in 1971, considered a totally new instant noodle.[2]

60 years after the first invention, China reinvented the instant noodle from Japanese instant noodles made by frying techniques to Chinese instant noodles made by steam and boil technology.[4]

How it's Made

Manufacturing Process

Instant noodles are a dehydrated noodle product designed to rehydrate rapidly in hot water[5]. Manufacturing commonly begins by mixing wheat flour with water and salt; alkaline salts such as sodium or potassium carbonate and other functional ingredients may also be included, depending on the formulation. Mixing hydrates the flour components and develops the gluten network. The dough is then rested and formed into strands by sheeting and slitting or by extrusion before being cut into portions[6][7].

The noodle strands are steamed before dehydration. Steaming gelatinizes much of the starch and helps establish the structure and water uptake properties of the noodles. Consequently, preparation by the consumer primarily rehydrates an already cooked product rather than cooking raw dough [5][6].

The steamed portions are dehydrated by deep fat frying or by a non frying method such as hot air drying. During frying, rapid conversion of water to steam creates and deforms a connected pore network, producing a porous structure that rehydrates readily [5][8]. Oil absorption should be distinguished from this pore-forming process: research using a wheat flour dough model found that oil entered during frying and that substantial additional uptake occurred during post-frying cooling, when capillary forces and pressure changes associated with vapour condensation drew surface oil into connected pores[8]. Hot air drying removes moisture without immersing the noodles in frying oil. Commercial non fried products generally contain less fat, although their rehydration behaviour and texture can differ from those of fried products [5][9].

Both frying and hot-air drying reduce the water available for microbial growth. If the finished product reaches a sufficiently low water activity and remains dry, microbial growth is inhibited; however, dehydration does not sterilize the noodles, and microorganisms may survive in low water activity foods [10][11]. Hygienic processing and protection against moisture after drying therefore remain important.

Finally, the dried noodle blocks are cooled and packaged [5][7]. Depending on the product, the package may also include seasoning powder, liquid or oil-based seasoning, and dehydrated garnish. These components are optional rather than universal[5]. Packaging helps protect the product from moisture, contamination, and physical damage. Together, mixing, forming, steaming, dehydration, cooling, and protective packaging produce a shelf stable product that can be prepared quickly.

Additives and Their Purpose

A range of food additives are added to improve texture, appearance, shelf life, and nutritional value.

Texture

  • Guar Gum & Xanthan Gum: A powdery substance made from ground cluster beans. Contains hydrocolloids to enhance texture, elasticity, and mouthfeel of the noodles[12].
  • Kansui (potassium carbonate and sodium carbonate): An alkaline salt solution that gives noodles their characteristic firm, chewy texture and yellow tint; also raises pH to strengthen gluten structure[12]
  • Polysaccharides (algin and pectin): Increase viscosity and act as stabilizers, helping maintain consistent texture.[12]

Emulsification

  • Plant Lecithin: acts as an emulsifier, helping blend fat and waterbased ingredients smoothly (especially relevant in the seasoning oil packets).[12]

Colour and Appearance

  • Colours (gardenia dye and carotene): natural pigments added to maintain and standardize the noodles' colour after processing and frying[13].

Preservation

  • Vitamin E (tocopherol): functions as an antioxidant, preventing oxidative rancidity in the oils and fats used for frying/coating the noodles, thereby extending shelf life[12].

Nutritional Fortification

  • Fortifiers (vitamin B1, vitamin B2, calcium): added to boost the nutritional value of an otherwise calorie dense but nutrient-sparse product[12].

New Cooking Techniques: Hot Air Dry Method

Hot air drying is a non-frying dehydration method used in instant noodle production. After the noodle strands have been steamed and portioned into moulds, heated air is circulated around the noodle blocks to remove moisture. A commercial industry description reports hot air drying at approximately 80°C for more than 30 minutes, although the actual temperature and residence time vary with the formulation and equipment[14].

Because the noodle block is not immersed in frying oil, hot air dried products are classified as non fried noodles [14][15]. In a study of six commercial products, the three non-fried samples contained 1.95-2.72% fat on a dry basis, compared with 12.86-17.49% in the three fried samples[15]. These ranges describe the products tested and should not be treated as universal values for all brands.

Also have to consider rehydration. Frying creates an open, porous structure that allows water to penetrate readily, whereas hot-air-dried products may take longer to rehydrate [14][15]. In the commercial-product study, cooking times were 159-238 seconds for the fried samples and 261-382 seconds for the non fried samples, although formulation differences mean that dehydration method was not the only variable[15]. Noodle dimensions, formulation, steaming, and the drying schedule can therefore be adjusted to obtain the desired cooking and textural properties. Gatade and Sahoo found that steaming and selected ingredients, including guar gum, gluten, kansui, and a small amount of added oil, improved several cooking, sensory, and textural characteristics of their experimental air dried noodles[16].

Hot air drying also contributes to preservation by reducing available water. If the target water activity is sufficiently low and the noodles remain dry, microbial growth is inhibited; drying does not necessarily destroy all microorganisms[17][18]. Hygienic handling, cooling, and moisture protective packaging are therefore still required. Hot air drying is best described as a non fried, generally lower fat alternative whose rehydration and texture depend on the specific formulation and process, rather than as an automatically healthier product.

Preservation

Instant noodles are designed to remain shelf-stable for several months without refrigeration. Their long shelf life is achieved through a combination of dehydration, oxidation control, and protective packaging rather than relying on chemical preservatives alone.

The most important preservation method is reducing water activity (aw). During manufacturing, the steamed noodle strands are rapidly dehydrated, most commonly through deep frying. This process lowers the moisture content to approximately 3-6%, creating a porous structure while greatly reducing the amount of free water available for microorganisms to grow. Since bacteria, yeasts, and molds require available water for metabolism and reproduction, lowering water activity also slows enzymatic activity and many chemical reactions that would otherwise shorten shelf life[19].

Although hot air drying is also used for non-fried instant noodles, it generally leaves slightly more moisture than frying. As a result, manufacturers must carefully control drying conditions to maintain product stability while still producing noodles that rehydrate quickly during cooking[19][20]. Hot air drying also reduces oil content, which may improve oxidative stability, but can slightly change texture and cooking performance[20].

Preventing Lipid Oxidation

Because fried instant noodles contain residual oil, oxidation is one of the major causes of quality deterioration during storage. When lipids are exposed to oxygen, light, and heat, they gradually form oxidation products that create rancid flavours and unpleasant odours. To delay this process, manufacturers often include antioxidants such as vitamin E (tocopherol) or approved food antioxidants in the frying oil. These compounds help slow oxidation, maintain flavour quality, and extend the shelf life of the finished product. Recent research has also shown that natural antioxidants, including tea polyphenols, can effectively reduce oxidation during frying while preserving more of the oil's natural vitamin E content[21].

Protective Packaging

Packaging is the final step in preserving instant noodles. Since dehydrated noodles readily absorb moisture from the surrounding environment, they are sealed in moisture and oxygen resistant plastic film or multilayer packaging. These materials help prevent water vapour, oxygen, and light from entering the package, reducing the risk of microbial growth and oxidative deterioration during storage and transportation. Proper packaging also protects the fragile noodle cake from physical damage before it reaches consumers[19][21].

Overall, the long shelf life of instant noodles is achieved through the combined effects of low water activity, controlled oxidation, and effective barrier packaging, allowing the product to remain safe and maintain acceptable quality for months under normal storage conditions[19][20][21].

Modes of Packaging

Instant noodles have a long shelf life, this is because of the techniques and materials used for its packaging[22][23]. Packaging of these instant noodles play an important role in preventing contamination, moisture, light and oxygen, they are also made to be consumer friendly which is why many people will opt to eat instant noodles when they are tired or in a rush.

There are 2 main methods of packaging[22][24],

  1. Pillow Pack Noodle Packaging (instant ramen bags)
  2. Cup Noodle/ Bowl Packaging

These are the most common methods of packaging because it is lightweight, cost efficient, consumer friendly and helps extend shelf life.

Pillow pack noodle packaging or commonly known as instant ramen bags, are used because it allows for ramen to be easily transported and maintained at a cheaper price, while also having the benefits of being protected from contamination with the surrounding environment[22][23]. Cup / Bowl packaging are used for similar reasons as instant ramen bags[22]. Ramen and seasoning sachets are placed inside the cup/ bowl and seal tightly with a lid, usually aluminized foil[22][23]. Cup/Bowl packaging is convenient for the consumer, as the packaging works as the container for the ramen, consumers can pour hot water in and wait for a couple of minutes and enjoy. The main difference between cup and bowl packaging is the size, functionality wise, it is the same[23]. Cups are smaller for smaller portions while bowls are larger making it more suitable for bigger portions. In both instant ramen bags and cups, instant noodle add-ins (flavouring powders and dehydrated garnishes) are separately, but internally packaged - garnishes and/or sauces typically in plastic pouches, and flavouring powders in aluminum sachets[23].

Some of the common materials that will show up in instant noodle packaging consists of

  1. Laminated film: They are commonly used as a form of barrier to block out moisture and oxygen[22][24]
  2. Aluminized foil/ Foil Laminates: These are used for seasonings or dried vegetable where aluminized foil can help protect them from oxidation[24]
  3. Rigid Plastics (PP, PET): Rigid Plastics are commonly used for cup noodles where hot boiling water will be poured in to soften noodles. These plastics are highly resistant to heat and can maintain their shape. [22]
  4. Paper: often coated to be resistant to heat and moisture, they are used for eco-friendly packaging[22]

These are just some of the materials that are used, depending on purpose the material used will be different. For example, to prevent moisture, laminated film, plastics and coated materials will be used. To prevent oxidation, aluminized foils will be used. Each material has its own purpose and advantage in packaging[22][24].

Laminated films are multilayered, usually a combination of plastic, foil and paper. They are commonly used for packaging instant noodles to prevent moisture and oxygen contamination due to its multilayer, this helps maintain the quality of instant ramen for its long shelf life. Plastics are important in the packaging of instant noodles. Plastics are used in cups, seasoning packs, lids and bags. Plastics are lightweight, durable and a cheap material that can help protect the noodles from moisture which makes it a vital material in the packaging. Aluminum foils are also seen in the packages of instant noodles. They form a barrier against oxygen and light which helps maintain the quality, nutrient and flavour. They are more commonly used for seasoning and dried vegetable packs as these are where the flavour and nutrients mainly come from. Paper is also used in instant noodle packaging, though it is usually combined with plastics or aluminum to form a secondary layer of protection or coated in order to be used. They are also used for eco-friendly brandings or used as a surface for printing. Using these materials, manufacturers can ensure that the instant noodles are safely packaged for consumers[22][24].

Health Concerns

Instant noodles are usually composed of a lot of carbohydrates, sodium, and fat, well as a lot of preservatives such as TBHQ and Acrylamide, which are harmful to the human body. Low-frequency consumption of instant noodles will not cause harm to the body, but long-term consumption of instant noodles may cause negative effects on the body, including obesity, nutritional imbalance, heart disease and other diseases.

Instant noodles may contain or develop several substances that raise health concerns, especially when eaten frequently. TBHQ (tertiary butylhydroquinone), a preservative, is added to the oil in the noodles to prevent it from going rancid. A single serving delivers a tiny amount, but the effects compound over time if frequently exposed to it. Animal studies have found that rats who were fed TBHQ high diets developed increased cell growth in the stomach lining, which is often an early indicator of the development of cancer. Longer-term exposure has also been linked to kidney and bladder damage in the rats. Lab studies have shown that TBHQ, even at concentrations below what is used in processed foods, can potentially damage DNA structure[25].

Long-term effects of human exposure at low levels have yet to be fully assessed, it is recommended to limit highly processed foods in general. There is some short term research from human data, however. A study was conducted for 10 700 people in South Korea. South Korea has the highest instant noodle consumption in the world. The study found that women who are instant noodles multiple times a week had a 68% higher risk of metabolic syndrome. Metabolic syndrome is a cluster of five major health conditions that occur together, including obesity, high triglycerides, high blood pressure, elevated cholesterol levels and high blood sugar levels, which significantly increases risk of heart disease and diabetes. This link between the instant noodle consumption and metabolic syndrome rate held up even as researchers accounted for the other dietary patterns, which shows this effect doesn’t just happen in people who also eat other unhealthy foods alongside the instant noodles. It’s something specific about the instant noodles that is associated with poor metabolic health.

Instant noodles are low in vitamins and minerals. Long-term consumption will affect the body's nutritional supply, especially for children and adolescents. It will cause their brain development and thinking disorders, and they will have problems such as inattention. Furthermore, instant noodles involve plenty of sodium and fat. In a healthy diet, intake of both substances should under controlled since excessive intake can lead to the increased risk of obesity, high blood pressure, and coronary heart disease. This is especially true for children with immature kidney development. Without the ability to excrete too much sodium, the risk of illness will increase accordingly

Acrylamide is formed during high temperature frying in the production of instant noodles. Acrylamide is a processing contaminant formed when starchy foods are fried at high temperatures, around 140-160°C, as instant noodles are. Acrylamide is classified as probably carcinogenic to humans by the International Agency for Research on Cancer (IARC). This is based on increased incidence of tumors in multiple organs in rodent studies. Human data is mixed, but suggests possible links with certain cancers at high dietary exposures[26]. Acrylamide is also known as a neurotoxin at high exposures under Canadian Environmental Protection Act, 1999 (CEPA 1999). It damages peripheral nerves, causing numbness, weakness, and ataxia, which is a lack of voluntary muscle coordination. It does this by disrupting axonal transport and damages cytoskeletal proteins such as tubulin[27].

Instant noodles have wheat flour as the main raw material. Nutrient loss can occur during the grinding process of wheat. Long-term consumption of instant noodles will increase the risk of neural tube defects caused by insufficient folic acid and the risk of anemia caused by nutritional deficiencies. In addition, the fine flour used for instant noodles contains less cellulose. Long-term consumption of instant noodles can cause constipation and ultimately increase the risk of bowel cancer

A Nigerian study investigated 6 kinds of instant noodle packaging in Nigeria. Heavy metals such as cadmium, lead, mercury, arsenic, aluminum, and chromium are found in some instant noodle packages. Continued consumption of these noodles may lead to heavy metal poisoning and damage to neurons and kidney function. Although some heavy metals do not exceed the maximum amount, their consumption can still be unsafe due to the capacity to bioaccumulate these pollutants. Eating such contaminated instant noodles will have serious harmful effects on humans

While instant noodles carry inherent nutritional and chemical risks, there are strategies that can help reduce exposure to harmful components and minimize health risks. Choosing non-fried variations can help, as non-fried noodles contain significantly less total fat, often around <5% vs the 15-22% in fried types, and lower levels of frying related contaminants such as acrylamide and TBHQ. By avoiding the flash frying step, it eliminates the oil oxidation products, acrylamide formation from maillard reaction, and high levels of oil soluble antioxidants such as TBHQ. Anther practice to help minimize health risk is to only use a half or quarter of the seasoning packet, or even discard it entirely in favour of making your own broth. Up to 60-80% of total sodium is in the seasoning, not the noodles themselves. Cutting the season packet usage can dramatically reduce sodium intake. Another safe practice is to avoid drinking the broth with the noodles. Most of the dissolved sodium, flavour enhancers, and water soluble contaminants like acrylamide remain in the broth. Treat it as a flavouring mechanism, not a beverage. There are many safe practices to help minimize risks, but the best thing to do is to cut down on the frequency of consumption. Data shows that there is significantly elevated metabolic syndrome risk at >2 servings per week. Cutting intake down to one serving every few weeks or more is the best way to minimize health risk. By combining these practices, exposure to sodium, unhealthy fats, processing contaminants, and packaging related toxins can be substantially minimized, which is much better for health.

Exam Question

Dehydration processes extend the shelf life of instant noodles primarily by doing which of the following?

A. Lowering water activity which inhibits the growth and reproduction of microorganisms

B. Sterilizing the product and destroying all heat resistant bacteria

C. Stopping fat oxidation when it being stored

D. Increasing the pH to destroy bacteria

Instant noodles are extremely common around the world, and one of the main benefits it that it can sit on a shelf for a long time. This question answers why it can sit on the shelf for so long, and the concept of lowering the water activity to inhibit microorganism growth can apply to many foods, not just instant noodles.

Option B1

From this project Course:FNH200/Projects/2021/Instant Noodles

  1. ↑ Gulia, Neelam; Dhaka, Vanada; Khatkar, B.S. (02/24/2014). "Instant Noodles: Processing, Quality, and Nutritional Aspects". Critical Reviews in Food Science and Nutrition. 54: 1386–1399. doi:10.1080/10408398.2011.638227 – via Taylor & Francis Online. Check date values in: |date= (help)
  2. ↑ 2.0 2.1 "WINA History of Instant Noodles". World Instant Noodle Association. 2016. Retrieved 08/08/2021. Check date values in: |access-date= (help)
  3. ↑ Zhang, Na; Ma, Guansheng (09/2016). "Noodles, traditionally and today". Journal of Ethnic Foods. 3: 209–212. doi:10.1016/j.jef.2016.08.003 – via Science Direct. Check date values in: |date= (help)
  4. ↑ "Chinese Food Producer Jinmailang Invents Second Generation Instant Noodles". PR Newswire Asia. 08/21/2018. Retrieved 08/08/2021. Check date values in: |access-date=, |date= (help)
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 [World Instant Noodles Association. (n.d.). FAQs. https://instantnoodles.org/en/noodles/faq World Instant Noodles Association. (n.d.). FAQs. https://instantnoodles.org/en/noodles/faq] Check |url= value (help). Missing or empty |title= (help)
  6. ↑ 6.0 6.1 [Gatade, A. A., & Sahoo, A. K. (2015). Effect of additives and steaming on quality of air dried noodles. Journal of Food Science and Technology, 52(12), 8395–8402. https://doi.org/10.1007/s13197-015-2013-y Gatade, A. A., & Sahoo, A. K. (2015). Effect of additives and steaming on quality of air dried noodles. Journal of Food Science and Technology, 52(12), 8395–8402. https://doi.org/10.1007/s13197-015-2013-y] Check |url= value (help). Missing or empty |title= (help)
  7. ↑ 7.0 7.1 [Web Japan. (n.d.). Technological secrets: Instant ramen. https://web-japan.org/kidsweb/hitech/ramen/ramen02.html Web Japan. (n.d.). Technological secrets: Instant ramen. https://web-japan.org/kidsweb/hitech/ramen/ramen02.html] Check |url= value (help). Missing or empty |title= (help)
  8. ↑ 8.0 8.1 Verma, U., Riley, I. M., Lukić, B., Broche, L., Verboven, P., Delcour, J. A., & Nicolaï, B. M. (2025). High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods. Nature Communications, 16, 2600. https://doi.org/10.1038/s41467-025-57934-z
  9. ↑ Wang, J., Li, A., Hu, J., Zhang, B., Liu, J., Zhang, Y., & Wang, S. (2022). Effect of frying process on nutritional property, physicochemical quality, and in vitro digestibility of commercial instant noodles. Frontiers in Nutrition, 9, 823432. https://doi.org/10.3389/fnut.2022.823432
  10. ↑ U.S. Food and Drug Administration. (2014). Water activity (aw) in foods. https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
  11. ↑ U.S. Food and Drug Administration. (2014). Water activity (aw) in foods. https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods
  12. ↑ 12.0 12.1 12.2 12.3 12.4 12.5 [Gulia, Neelam; Dhaka, Vanada; Khatkar, B.S. (02/24/2014). "Instant Noodles: Processing, Quality, and Nutritional Aspects". Critical Reviews in Food Science and Nutrition. 54: 1386–1399. Gulia, Neelam; Dhaka, Vanada; Khatkar, B.S. (02/24/2014). "Instant Noodles: Processing, Quality, and Nutritional Aspects". Critical Reviews in Food Science and Nutrition. 54: 1386–1399.] Check |url= value (help). Missing or empty |title= (help)
  13. ↑ World Instant Noodle Association. 2016. Retrieved 08/011/2026. https://instantnoodles.org/en/noodles/index.html World Instant Noodle Association. 2016. Retrieved 08/011/2026. Check |url= value (help). Missing or empty |title= (help)
  14. ↑ 14.0 14.1 14.2 [World Instant Noodles Association. (n.d.). FAQs. https://instantnoodles.org/en/noodles/faq World Instant Noodles Association. (n.d.). FAQs. https://instantnoodles.org/en/noodles/faq] Check |url= value (help). Missing or empty |title= (help)
  15. ↑ 15.0 15.1 15.2 15.3 [Wang, J., Li, A., Hu, J., Zhang, B., Liu, J., Zhang, Y., & Wang, S. (2022). Effect of frying process on nutritional property, physicochemical quality, and in vitro digestibility of commercial instant noodles. Frontiers in Nutrition, 9, 823432. https://doi.org/10.3389/fnut.2022.823432 Wang, J., Li, A., Hu, J., Zhang, B., Liu, J., Zhang, Y., & Wang, S. (2022). Effect of frying process on nutritional property, physicochemical quality, and in vitro digestibility of commercial instant noodles. Frontiers in Nutrition, 9, 823432. https://doi.org/10.3389/fnut.2022.823432] Check |url= value (help). Missing or empty |title= (help)
  16. ↑ [Gatade, A. A., & Sahoo, A. K. (2015). Effect of additives and steaming on quality of air dried noodles. Journal of Food Science and Technology, 52(12), 8395–8402. https://doi.org/10.1007/s13197-015-2013-y Gatade, A. A., & Sahoo, A. K. (2015). Effect of additives and steaming on quality of air dried noodles. Journal of Food Science and Technology, 52(12), 8395–8402. https://doi.org/10.1007/s13197-015-2013-y] Check |url= value (help). Missing or empty |title= (help)
  17. ↑ [U.S. Food and Drug Administration. (2014). Water activity (aw) in foods. https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods U.S. Food and Drug Administration. (2014). Water activity (aw) in foods. https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods] Check |url= value (help). Missing or empty |title= (help)
  18. ↑ [Alp, D., & Bulantekin, Ö. (2021). The microbiological quality of various foods dried by applying different drying methods: A review. European Food Research and Technology, 247(6), 1333–1343. https://doi.org/10.1007/s00217-021-03731-z Alp, D., & Bulantekin, Ö. (2021). The microbiological quality of various foods dried by applying different drying methods: A review. European Food Research and Technology, 247(6), 1333–1343. https://doi.org/10.1007/s00217-021-03731-z] Check |url= value (help). Missing or empty |title= (help)
  19. ↑ 19.0 19.1 19.2 19.3 https://www.sciencedirect.com/science/article/abs/pii/S0924224421000339. Missing or empty |title= (help)
  20. ↑ 20.0 20.1 20.2 (PDF) https://scispace.com/pdf/interactions-of-bio-macromolecules-during-processing-of-6vifsqyab3.pdf. Missing or empty |title= (help)
  21. ↑ 21.0 21.1 21.2 https://www.mdpi.com/2304-8158/15/6/983. Missing or empty |title= (help)
  22. ↑ 22.00 22.01 22.02 22.03 22.04 22.05 22.06 22.07 22.08 22.09 https://www.kimecopak.ca/blogs/news/noodle-packaging?srsltid=AfmBOooLm5QzILpgFth-Cg7Z-jWBO0Cf8N0nLzLMw1Cyd0TjUVQw_Y78. Missing or empty |title= (help)
  23. ↑ 23.0 23.1 23.2 23.3 23.4 https://easternpackingmachine.com/a-comprehensive-guide-to-noodle-packaging/. Missing or empty |title= (help)
  24. ↑ 24.0 24.1 24.2 24.3 24.4 https://www.sinomie-noodles.com/The-Ultimate-Guide-To-Customized-Ramen-Packaging-id43687055.html. Missing or empty |title= (help)
  25. ↑ https://scienceinsights.org/is-maruchan-ramen-bad-for-you-heres-the-truth/. Missing or empty |title= (help)
  26. ↑ https://www.canada.ca/en/health-canada/services/environmental-workplace-health/reports-publications/environmental-contaminants/human-biomonitoring-resources/acrylamide-in-people.html. Missing or empty |title= (help)
  27. ↑ https://www.canada.ca/en/health-canada/services/environmental-workplace-health/reports-publications/environmental-contaminants/fifth-report-human-biomonitoring/page-3.html. Missing or empty |title= (help)
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