Ramen Evolution at the World Instant Noodles Summit

The World Instant Noodles Summit was this week in Japan, and three main themes came out of the conference:

  • less salt to lure health-conscious customers
  • better environmental standards
  • bigger push for corporate responsibility by donating noodles to disaster victims
  • Making ramen with less salt is going to be tricky in my opinion, any broth, bouillon, or “ramen seasoning” is always salty. In sort of needs to be, when you can take a small packet and add 2 cups of water and some noodles to it and have it still have some flavor. As for the environmental standards, it would be nice to see them have less packaging, that’s great for any product. The disaster victims idea is great too, ramen is a great product for that purpose as it is small, light, easy to make, and versatile.

    Last year, more than 92 billion servings of instant noodles were sold, Ando told a news conference late Wednesday. “I hope our noodles can reach 100 billion servings per year soon.”

    It’s going to be interesting to see if the ramen we eat in 2010 will be the same ramen in 2020.