Traditionally, noodles play an important role in the diet of many Asian people. Noodles are consumed for breakfast, lunch or dinner either in soups, cooked and/or fried with vegetables.
It is believed that noodles were first made in China as early 5000 BC. The art of noodle making then spread from China to surrounding Asian countries. Since their introduction elsewhere in Asia, noodles have become more diverse and have evolved into many different forms. With the successful development of instant fried noodles, which was firstly launced in Japan in 1958, noodles have become very popular in many countries all over the world.
Today’s consumers place a high value on food items that can be prepared in a convenient way. This requirement is a challenge for the noodle formulation specialist charged with controlling texture, bite, sensory qualities and cooking time within narrow ranges.
AVEBE is a leading supplier of starch and derivatives to the noodle industry. Our potato based starches are widely used to provide unique textural qualities to a variety of noodles. We continue to solve customer problems with our deep understanding of noodle-making technology coupled with decades of R&D experience in starch chemistry and starch-based food systems.