November 30 2018
Materials of the Ramen Industry:
In Search of a More Sustainable Noodle Product
The manufacturer of the Original Cup Noodles, Nissin, refers to their product as a “3-minute global revolution” (14), and they aren’t far from the truth. Ramen noodles have taken the world by storm. According to the World Instant Noodle Association (WINA), approximately 100 billion servings of instant ramen noodles were consumed globally in 2017 alone, equating to about 270 millions servings per day worldwide (9).
As a massively popular and globally embraced consumer product, it is important to examine the energy consumption, raw materials, and amount of waste produced by ramen noodles in order to estimate their impact on our earth and atmosphere. Through analysis and comparison of the raw materials that go into the processing, ingredients, and packaging of different noodle products, it can be determined whether certain materials are necessary or if they can be replaced or eliminated altogether in order to decrease the environmental footprint of the ramen noodle industry.
The founder of Nissin foods and instant ramen noodles, Momofuku Ando, believed that “peace will come to the world when all it’s people have enough to eat” (Leibowitz, 2011). After World War II, Japan suffered greatly from food shortages. Instant ramen noodles were Ando’s solution. Instant ramen has been a cherished, convenient food, item in many households and dorms since its creation in 1958 (14), and there are legitimate reasons for this.
Ramen noodles were developed with Ando’s five guiding principles in mind; “affordability, convenience, safety and hygiene, long shelf life, and palatability” (9). Instant ramen noodles can last between two to twelve months depending on the product (9) and, at a cost of approximately $0.29 (“Target”) at most food stores, this convenient comfort food is basically irresistible to entire populations.
Before reaching the consumer, ramen first goes through an extensive manufacturing process that begins with the initial growers and harvesters of the basic, raw materials - wheat; oil; salt; water (often alkaline water, or kensui); spices; sugar cane; soybeans; eggs; vegetables, and meat, depending on the flavor and product (“Technological” par. 1).
At the next level, the primary materials are stored, transported, and shipped around the world for processing (Lumpur, 2013). Large refineries and blenders then process the raw materials into more manageable, shelf-stable, food substances before the ingredient manufacturers combine all of the ingredients that go into ramen noodles. In this step, wheat flour is fortified and primary raw materials like vegetables, eggs, and meat are transformed into their freeze-dried end product. Traditionally, noodles were fried in hot oil, contributing to both taste and elasticity. This technique has since been replaced with a dehydration process which still preserves the taste and texture of the noodles (Errington 1).
Product manufacturers then assemble the basic noodle ingredients, along with various food additives and antioxidants which are added for stability and shelf-life (14). A powdered flavor mix consisting primarily of oil, salt, sugar, monosodium glutamate, and meat essence is added to the noodles or placed on top in a ‘flavor packet’ (Errington 1). The noodles are then shaped into their infamous cylindrical noodle block and air-dehydrated before being packaged and transported out to retailers worldwide for consumer purchase.
Over 80 percent of communities in the U.S. rely exclusively on trucks to deliver their goods (Schoettle et al., 2016), of which food distribution plays a leading role. In a 2015 study of truck fuel consumption for business purposes, it was estimated that 54 billion gallons of fuel were consumed, “39 billion gallons of diesel fuel and 16 billion gallons of gasoline” (Schoettle et al., 2016). With a percentage of that fuel undoubtedly contributing to the transport of ramen noodles as four billion servings of instant noodles were consumed in the U.S. in 2017 alone (9).
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