Following the continuous development of the noodle industry over the past 20 years, instant noodles are becoming an increasingly popular food group in China. Over the past decade or so, the industry has managed to consciously shift its focus from quantity to quality.

China has become the world's largest producer and consumer of instant noodles. In 2011, the country produced a total of 48.4 billion instant noodles packets, accounting for 50 percent of the world's total. Overall sales constituted a whopping 55.8 billion yuan (US$8.86 billion), with more than 1,000 people on the road to noodle-tastiness every second of every day.

"Instant noodles are perfectly safe for consumption," Koki Ando, chairman of the World Instant Noodles Association (WINA) and CEO of Japan's Nissin Foods Holding Company, said at the 8th World Instant Noodles Summit held in Tianjin, China on May 19-21, 2012. He added: "Japan has already dealt with all the problems that China is currently facing, including the consumer distrust of instant noodles as an unsafe food item. Nowadays however, it is common knowledge in Japan that instant noodles are perfectly safe to eat. Today's Japanese consumer goes through more than 42 packs (per person) annually."

Hu Xiaosong, professor at the College of Food Science and Nutritional Engineering at China Agriculture University, said that the food industry is closely related to additives. The additives used during the processing of instant noodles have been proven completely harmless and in full compliance with national standards.

Compared to South Korea, Vietnam and Indonesia, which consume a total of 71, 51 and 62 packs per person each year, respectively, China's noodle industry shows massive potential for development as the Chinese consume little over 30 packs per person per year.

Contrary to people's misconception about instant noodles being junk food, it is a wholesome food item that, thanks to developed production techniques, contains all five nutritional elements required by the human body, including protein, fat, carbohydrates, minerals and vitamins. In addition, it does not contain as much fat as most people would think or assume. Statistics show that the fat content for one serving of a hamburger is 30 percent, whereas for instant noodles it stops at 16 to18 percent.

Experts agree that compared to a regular diet, the fat content of instant noodles is still slightly higher. In addition, the salt used in the seasoning packets needs to be reduced and more vitamins should be added to compensate for the lack of those in the dehydrated vegetables. However, with the ongoing technological innovation, the industry will surely continue to create healthier and more nutritious products.

Wang Shiqi, an operations coordinator for Tingyi Holding Corp., stated: "Instant noodles are favored by consumers in Asian countries that have a long-standing noodle tradition and culture. The same goes for European and American countries. In Russia alone, around 2 billion packets are sold every year."

"We will make a conscious effort to produce create tastier instant noodles," said Wei Ing-Chou, chairman of China's largest noodle maker Tingyi Holding Corp. and newly appointed director general of the World Instant Noodles Association (WINA). Wei explained: "The development of instant noodles, with diversified flavors, through continuous innovation is an important factor for gaining a larger market share in China. This is also the general trend in the global noodle industry. "

China's noodle industry leaders, including Tingyi's Master Kong, Jinmailang, Baixiang and Uni-President, are exerting great efforts to develop new flavors as to cater to the consumer's wishes and dishes. A new era that focuses on individual taste is on the industry's horizon.

Wang said: "Tingyi alone has so far marketed instant noodles, mainly under its well-known Master Kong brand, in over 280 flavors. All of these are in line with the different tastes of consumers in different regions."