In addition to taste, Chinese consumers now have higher requirements for food safety and nutrition, two critical issues that have posed greater challenges to the development of the food industry, including the instant noodles sector.

Instant noodles, which have been recognized as a highly safe and convenient food category since they were invented in 1958, triggered social concerns last year due to such reports involving suspected contamination of plasticizers DEHP and high fat content from oil frying that may cause health problems. As a result, noodle makers have been faced with unprecedented pressure arising from the public's suspicions of instant noodles as a junk food made from unsafe ingredients.

To rectify this situation, the industry has been beefing up its food safety risk management and response mechanisms as well as paying more attention to the nutrition content of its foods.

Major producers, including Tingyi, Jinmailang and Baixiang, have made joint efforts to work out more stringent food safety standards and production specifications, which have been submitted to the Ministry of Health for approval. All noodle makers are taking various measures, including even management of the whole supply chain and technological innovation, to prevent any unforeseen risks from occurring.

Industry leader Tingyi has set a role model for the other producers by enforcing an effective external supply chain management combined with tightened internal risk control measures. Suppliers that fail to satisfy the annual assessment will be crossed out. The company has developed a food safety risk alert system and set up a food safety research department to control potential risks.

When the industry was involved in the DEHP scandal last year, Tingyi developed a reliable testing method in 15 days and cooperated with the independent testing institute to confirm that Tingyi's products were not tainted by chemicals.

Meng Suhe, secretary-general of the Chinese Institute of Food Science and Technology (CIFST), said that instant noodles are actually a highly safe product. "98 percent of this category of foods has been up to standard over the past five years, and the proportion for the major brands is 100 percent."

However, to tackle the recent industrial crisis and avoid being trapped by alleged scandals, it's also important to help consumers to develop a correct understanding of instant noodles, which has been achieved in Japan through media education and the dissemination of scientific know-how for the past 50 years.

"A Balanced dietary structure is the only way for people to get enough nutrients," said Tan Bin, vice director of the Cereals and Oils Research Office under the Academy of State Administration of Grain, said regarding the nutrition content of instant noodles.

The fat content of every 100 grams of traditional "fried" instant noodles is about 18 grams, accounting for 20 percent of the maximum adequate fat intake for an adult per day specified at 60-85 grams in Europe and North America. Therefore, consumers can choose between fried and non-fried instant noodles according to their preferences.

Satisfying consumers' demands for healthier products is essential to meet the needs of the market, Meng said at a recent forum hosted by noodle maker Wugudaochang. Wang Haihui, general manger of the company, also stressed the importance to lower the fat and salt content in instant noodles for health reasons.

Yang Dongyun, CEO of Baixiang Food Group, agreed with Wang's sentiments.

"Innovations should be launched to improve production techniques to make really nutritious and healthy products for consumers, if the industry aims to gain sustainable development," he said.