ible noodle products, it is uncovered that not all of the ingredients found in instant ramen noodles are necessary for preservation, taste, or texture. In fact, many ingredients can be replaced with more natural alternatives, or eliminated all together. Replacing or eliminating environmentally and biologically harmful additives would help minimize the energy consumption, amount of waste, and potential health implications of the ramen noodle industry. In addition, 100% recyclable or compostable packaging alternatives can and should be adopted in place of ecologically damaging materials such as plastics and styrofoam.
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