h largest source of hazardous waste in the US (qtd. in Farrelly and Shaw, 2017). During production, hydrofluorocarbons are released into the atmosphere. These substances deplete the earth’s upper ozone level and, in terms of global warming, are between ten to thirteen hundred times more detrimental to our atmosphere than carbon dioxide (Tsai par. 8).
In 2015, Nissin introduced their new, ‘microwave-friendly’, customizable cup noodle package that claims to have a 20% reduction in overall carbon emissions through “less overall exterior packaging material” (Chung, 2015). The noodle container is made from a foam-like material. Nissin removed both the plastic film that covered the original Cup Noodle container and the lightweight cardboard carrying case and replaced the styrofoam with a less familiar foam-substance. Consequently, there is a lack of published information regarding the material of their newer packaging. There is also an increase in the amount of ingredients added, from 37 in the Original Cup Noodle, to 48 different ingredients in the new ‘customizable’ cup.
Examining the materials used in alternative noodle packages reveals that traditionally-used materials are no longer necessary to achieve a durable protective packaging that is also microwavable. For example, Bou You Soup Cup noodles are contained within a microwavable and 100% recyclable noodle container, of which Maruchan has adopted a similar version for one of their noodle products. Dr. McDougall’s organic ramen noodle products are packaged within a recyclable paper container that is sourced from “responsibly managed forests” ("Dry”).
While we have yet to discover a perfect, cost-effective and biologically safe, packaging product that also comes with a 0% carbon footprint, there are many, more environmentally responsible, packaging alternatives currently in use within the food industry. It should be policy for all food manufacturers to adopt these packaging alternatives.
In comparing standard instant ramen noodles with more environmentally-responsible 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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Errington, Frederick Karl, Fuzikura Tatsuro