CASE STUDY
Resistant Starch: Elevating Fibre in Instant Noodles, Enriching Every Bite
How we enrich instant noodles with fibre to create a healthier option for an instant noodle manufacturer
Overview
Instant noodles are a staple in households worldwide, valued for their convenience, affordability, and quick preparation. A perfect bowl delivers springy texture, rich flavor, and just the right bite. Loved by college students, busy professionals, and families alike, instant noodles have remained a go-to meal across generations. Beyond convenience, they have evolved into a versatile dish, enjoyed in everything from classic broths to creative stir-fry variations.
Recognizing the growing demand for healthier instant noodles, a leading instant noodle manufacturer sought us for a fibre-enrichment solution. They came to us with a specific need, “We want to improve nutrition without altering the signature texture and chewiness consumers love”. However, most conventional solutions failed, compromising the bite and elasticity of the noodles.
“The main challenge is to enrich fibre without altering the signature texture & chewiness consumers love.”
The manufacturer reached out to our Senior Business Development Technologist, Ms Olive Ong who then proactively shared our Fibre Solutions. Our innovative resistant starch technology seamlessly increased fibre content without affecting texture or taste. Ms Ong’s close follow-up and swift response had helped our customer to win the contract for their export market over another competitor. As a result, the manufacturer successfully met consumer expectations for better nutrition while securing a key market advantage in an increasingly competitive landscape.
“The main challenge is to enrich fibre without altering the signature texture & chewiness consumers love.”
The manufacturer reached out to our Senior Business Development Technologist, Ms Olive Ong who then proactively shared our fibre solutions. Our innovative resistant starch technology seamlessly increases fibre content without affecting texture or taste. Ms. Ong’s close follow-up and swift response have helped our customer to win the contract for their export market over another competitor. As a result, the manufacturer successfully met consumer expectations for better nutrition while securing a key market advantage in an increasingly competitive landscape.
Solution
Through close collaboration with the instant noodle manufacturer, Markaids’ Innovation Technologists identified resistant starch as the ideal ingredient for fibre enrichment. Unlike conventional fibre sources that often interfere with chewiness and elasticity, resistant starch maintained the noodle’s springy bite and satisfying mouthfeel, ensuring a seamless transition to a higher-fibre formulation. By integrating this resistant starch into their recipe, the manufacturer successfully enhanced nutritional value while preserving taste and texture, addressing the growing demand for healthier, yet delicious instant noodles.
Impact
The adoption of resistant starch resulted in a nutritionally superior instant noodle that retained its signature texture and chewiness. With our technical support and expertise, the manufacturer not only achieved their product innovation goals but also secured a major contract, strengthening their market position and outpacing competitors.
This collaboration underscores Markaids’ commitment to helping food manufacturers navigate industry challenges, delivering products that seamlessly blend nutrition, quality, and consumer satisfaction.
At Markaids, we go beyond supplying ingredients—we partner with our customers to bring their ideas to life. We helped ideate and validate new concepts, providing close guidance every step of the way. Our tailored solutions ensured they had the right ingredients and support to turn their vision into reality.
