INSTANT noodle makers said they are developing healthier products with reduced salt, sugar, and fat content while adding essential nutrients.
At the World Instant Noodles Association (WINA) Summit on Tuesday, WINA said its WINA Challenge Target addresses nutrition and health, environmental sustainability, food safety, and resolving social issues.
“We hope the entire instant noodle industry will unite and cooperate with government agencies and other organizations to work on the various social issues we face,” according to Mitsuru Tanaka, chief development officer at Nissin Foods Holdings.
Mr. Tanaka said that it is important to protect consumer health and improve their quality of life.
Monde Nissin Corp. Chief Executive Officer and Executive Vice-President Henry Soesanto said he expects instant noodles to remain a staple food in the Philippines.
“I think (instant noodles) will keep on being a staple food, but we will improve the health aspect so people can continue consuming them,” he told reporters on the sidelines of the summit.
Asked about challenges faced by instant noodle makers, he said that there is a need to educate consumers on health.
National Nutrition Council Assistant Secretary Azucena Milana-Dayanghirang said that WINA can help improve nutrition through reformulation and fortification.
“WINA can transform the instant noodles nutrition profile first through reformulation, reducing sugar, salt, and trans fat, and second through fortification, so not only reformulation but also adding nutrients like iron and zinc,” she said.
“This will make instant noodles very palatable, very nutritious, and make instant noodles a staple,” she added. — Justine Irish D. Tabile
