Instant noodles grow against the trend, experts have something to say

Nielsen data shows that in the first half of 2020, the overall sales volume of the instant noodle industry increased by 5.

Professor Shen Qun from the School of Food Science and Nutritional Engineering of China Agricultural University said that the consumption pattern in the post-epidemic era will undoubtedly inject new impetus into the instant noodle industry, and instant noodles will be active on people's tables for a long time as a healthy and convenient staple food

Palm oil, the raw material for making instant noodles

Do you still have a prejudice against it?

For a long time, instant noodles have almost equated with junk food

Experts have long affirmed that palm oil is as reliable as other vegetable oils

Consumers’ bad impression of palm oil began in the 1980s.

Not only that, palm oil is easily absorbed by the human body and is a good and beneficial energy source for humans

Soft canning technology brings authentic taste

Keep more nutrients

Today's convenience foods often have five or six packs of ingredients

Manufacturers apply the "soft can" technology to the upgrade of instant noodle consumption.

"Soft cans", as the name suggests, have similar processing principles and methods to rigid cans, except that the packaging container is soft

In addition to the innovation of ingredients and contents, instant noodle manufacturers have also been pursuing the perfect taste of noodles.

Instant noodles not only bring a sense of security

And comfort

The rapid increase in instant noodle sales during the epidemic quarantine is enough to show people's demand for and dependence on instant noodles at this special moment when they must stay home

In the method of cooking instant noodles, boiling water is only the most basic one

Professor Shen Qun suggested that in order to achieve nutritional balance, it is a good choice to add fresh vegetables and meat when cooking instant noodles