Effects of Chronic Administration of Indomie Noodles on the Activity of Alanine Aminotransferase of Rat Kidney

Total Page:16

File Type:pdf, Size:1020Kb

Effects of Chronic Administration of Indomie Noodles on the Activity of Alanine Aminotransferase of Rat Kidney JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL SCIENCES Sanni et al. Effects of chronic administration of indomie noodles on the activity of alanine aminotransferase of rat kidney. Journal of pharmaceutical and biomedical sciences (J Pharm Biomed Sci.) 2013 May (Supplement 1); 30(30): S65-S71. The online version of this article, along with updated information and services, is located on the World Wide Web at: www.jpbms.info Journal of Pharmaceutical and Biomedical Sciences (J Pharm Biomed Sci.), Member journal. Committee of Publication ethics (COPE) and Journal donation project (JDP). ISSN NO- 2230 – 7885 CODEN JPBSCT NLM Title: J Pharm Biomed Sci. Sanni et al. Available at jpbms.info Original article Effects of chronic administration of indomie noodles on the activity of alanine aminotransferase of rat kidney 1SANNI, Momoh, 1EJEMBI, Daniel, 2EMMANUEL, T. Friday, 1ABBAH, Okpachi C & *OGALA, Emmanuel Affiliation:- consists six (6) rats (i.e both the males and the 1Department of biochemistry, Kogi State University, females).The rats in group I, for both sex, were Anyigba, Nigeria. administered cooked indomie spiced with the 2Department of medical biochemistry, Kogi State seasoning, group II, were given raw indomie University, Anyigba, Nigeria. spiced with the seasoning, group III, were given both the cooked and raw indomie mixed Author’s contributions-All authors contributed together and spiced with the seasoning, group equally to this paper. IV, were given cooked indomie without the seasoning, group V, were given raw indomie *Correspondence to:- without the seasoning, group VI, were given both EJEMBI Daniel. the cooked and raw indomie, mixed together, Department of Biochemistry, Kogi State University, without the seasoning and, group VII, which Anyigba, Nigeria. served as the control, were given the normal fowl formulation feed. The administration was Abstract: carried out for a period of four (4) weeks, the The effects of chronic administration of Indomie result showed that, there was a decrease in instant noodles on the activities of alanine kidney activity of the enzyme. aminotransferase (ALT) of rat kidney was investigated. Fourty-eight (48) rats (both males and females) of average weight 210g were Key words: Indomie instant noodles; Alkaline divided into seven groups. Each group consists of phosphatase. three (3) rats each, except for the control, which Article citation:- Sanni et al. Effects of chronic administration of indomie noodles on the activity of alanine aminotransferase of rat kidney. Journal of pharmaceutical and biomedical sciences (J Pharm Biomed Sci.) 2013 May(Supplement 1);30(30): S65-S71.Available at http://www.jpbms.info INTRODUCTION ndomie, is the world largest instant noodle people both at work, in school, and at home. Indofood produced by Indofood-the world largest is one the largest pre-packaged food companies I manufacturer of dried instant noodle in Indonesia founded in 1972 in Indonesia as Panganjaya (Indofood, 2010)13. It is sold throughout Indonesia, Intikusuma before changing to its current name in Malaysia, Australia, Nigeria, the United States, and 1990 by Sudono by Salim under the Salims group among other numerous countries. Indomie noodle is (Witular, 2004)20. very nutritious, easy to make and can be eaten both as snacks, as well, a major meal. It is very versatile and this make it attracts the patronage of majority of Courtesy: www.dufil.com S65 ISSN NO- 2230 – 7885 CODEN JPBSCT NLM Title: J Pharm Biomed Sci. Sanni et al. Available at jpbms.info Ingredients: The food standards agency (FSA) in April 10, 2008, Noodles: wheat flour, vegetable oil, iodized salt, called for voluntary removal of the colors (but not sodium polyphosphate, sodium carbonate, potassium sodium benzoate). In addition, it recommended that carbonate, guargum, tartrazine (CI 19140), the colors should be phased out in foods and drinks antioxidant (TBHQ) in the European Union (EU) over a specific period Seasoning powder: iodized salt, monosodium (FSA Board, 2008)11.Tartrazine has a noticeable glutamate (621), hydrolyzed vegetable protein, soy effect on the behavior of young mice; powder, pepper, garlic powder, chicken flavor, Chili 1. Tartrazine inflamed the stomach lining (increased powder. the number of lymphocytes and eosinophils of Indomie noodles contain Tartrazine, a synthetic rats) when given in the diet for a prolonged lemon yellow azo dye primarily used as food time15. colouring agent (Food standards agency website, 2. Tartrazine was found to adversely affect and alter 2011)11. It has a batch category code of E102 C.I. biochemical markers in vital organs e.g. liver, 19140, FD&C Yellow 5, acid yellow 23, food yellow 4 kidney, small intestines etc of rat not only at and trisodium-1-(4-sulfonatophenyl)-4-(4- higher doses but also at low doses4. sulfonatophenylazo)-5-(pyrazolone-3-carboxylate).It is water soluble and has a maximum absorbance in Organ studied (The kidney): aqueous solution at 427±2nm14. Tartrazine is a The Kidney, a perfect example of homeostatic organ, commonly used colorant all over the world, mainly maintains the constancy of fluid in human internal for yellow, but can also be used with brilliant blue environment, much like a water purification plant (FD&C Blue; E133) or Green (E142) to produce that keeps a city’s water drinkable and disposes of its various green shades. waste10. Tartrazine was believed to cause most of the allergic In rat, the right kidney is slightly placed anterior to and intolerance reaction experienced amongst all the the left while in man; the right kidney is slightly azo dyes, particularly in asthmatic patients and those lower than the left18. Every day, the kidney filters with aspirin intolerance (UK food Guide, 2007). nearly 200 litres of fluid from the bloodstream, Symptoms of tartrazine sensitivity can occur from allowing toxins, metabolic wastes, and excess ions to either ingestion or cutaneous exposure to substances leave the body in the urine and returning needed containing tartrazine. Symptoms could either be mild substances to the blood10. to severe3. A variety of immunological responses have been attributed to tartrazine ingestion, External anatomy: including anxiety, migraine3, clinical depression, The bean-shaped kidney lies in a retroperitoneal blurred vision, itching, general weakness, feeling of position (i.e. between the dorsal body wall and the suffocation, purple skin patches and sleep parietal peritoneum). In the superior lumber region, disturbance17. People who are exposed to the dye they extend approximately from the level of the experience symptoms of tartrazine sensitivity even at twelfth thoracic vertebra to the third lumber extremely small dose, some for periods up to 72 vertebra. Thus, the kidney receives some protection hours after exposure6. In children, asthma attack and from the lower part of the cage. The right kidney is hives have been claimed, as well as supposed link to crowned by the liver and lies slightly lower than the thyroid tumors, chromosomal damage and hyper left kidney. reactivity7. Internal anatomy: Possible health effects of tartrazine: A frontal section of the kidney reveals distinct The British food standards agency on September 6th, regions, the cortex, medulla and the pelvis. The most 2007, revised, advice on certain artificial food superficial region, which is the renal cortex10, is light additives, including tartrazine (BBC news, 2007)5. in color and has a granular appearance. Deep down Professor Jim Stevenson of Southampton University, the cortex is the darker, reddish-brown renal the author of the report said, “This is an important medulla, which exhibits cone-shaped tissue masses, investigating area of research”. The result suggests called ‘Medularry or Renal pyramid’. The broad base that consumption of certain mixture of artificial food of each pyramid faces towards the cortex, and its color and sodium benzoate preservatives are apex or papilla (nipple) points internally. associated with increase in hyperactive behavior in The pyramids appear stripped because they are children. formed collecting tubules. The renal columns and S66 ISSN NO- 2230 – 7885 CODEN JPBSCT NLM Title: J Pharm Biomed Sci. Sanni et al. Available at jpbms.info inward extensions of the cortical tissues separate the acid-base balance: to reabsorb bicarbonate from pyramids. Each medullary pyramids and its urine, and to excrete hydrogen ions into urine. surrounding capsule of the cortical tissue constitutes a lobe of a kidney lateral to the hilus within the renal Osmolarity regulation: sinus called the ‘Renal pelvis’. This flat, funnel- Any significant rise in plasma osmolarity is detected shaped tube is continuous, with the ureter leaving by the hypothalamus, which communicates directly the hilus10. Branching extension of the pelvis from with the posterior pituitary gland. An increase in two or three major calyces (singular) each of which is osmolarity causes the gland to secrete antidiuretic subdivided into 10, forming several mino-calyces, hormone (ADH), resulting in water reabsorption by cub-shaped areas that enclose papillae of the the kidney and an increase in urine concentration. pyramids. The two factors work together to return the plasma The calyces collect urine, which drains continuously osmolarity to its normal levels. from the papillae, and empty it into the renal pelvis urine, then flows through the renal pelvis into the Enzymes studied: ureter, which transports it to the bladder to be Alanine amino-transferase: stored. The walls of the calyces rhythmically and Alanine transaminase (ALT) test measure the propels urine along its course by peristalsis10. amount of the enzyme in the blood. It is found mainly in the liver, but also in small amount in the kidneys, Functions: heart, muscles, and pancreas. Alanine transferase The Kidney regulates simultaneously the volume and (ALT) was formally called serum glutamic pyruvic chemical makeup of the blood, maintaining the transferase (SGPT) or Alanine aminotransferase proper balance between water and salts and also (ALAT). It plays a role in protein metabolism; between acids and bases. The following are specific therefore, an abnormal high blood level of ALT functions carried out by the kidneys.
Recommended publications
  • Wheat Free and Gluten Free
    Wheat Free and Gluten Free HEALTH CAUTION: Always read labels for facts regarding whether products contain traces of wheat. Subject to change and discontinuation; lists are updated annually. Cereals (Aisle 1B) Road’s End Organics Quick Cookies (Aisle 3A) Arrowhead Mills Rice & Gravy Home Free Cookies Shine Tasty Bite Recipes of India Kinnikinnik Chocolate Arrowhead Mills Steel Cut Meals Sandwich Cookies Oats Passage to India Shimmer Ginny Bakes Pocono Cream of Sauces Jennies Macaroons Buckwheat Annie Chun’s Rice Noodles Newman’s Wheat Free Fig Bars Ancient Harvest Quinoa Thai Kitchen Instant Noodle Newman’s Wheat Free O’s Flakes Soups Pamela’s Cookies, assorted Bob’s Red Mill Farnia Thai Kitchen Noodle Kit Enjoy Life Cookies, assorted Bob’s Red Mill Oats Bearitos Taco Shells Jovial Cookies EnviroKidz Koala Crisp Garden of Eatin’ Taco Shells Amy’s Shortbread Cookies Cereal Soups and Soup Mixes, various Lucy’s Cookies & Cakes EnviroKidz Amazon Flakes Cereal Ethnic Sauces (Aisle 2B) Snack Bars (Aisle 3B) EnviroKidz Peanut Butter San-J Soy Sauces Primal Spirit Foods (selected Panda Cereal San-J Cooking Sauces var.) EnviroKidz Gorilla Munch Annie Chun’s Cooking Sauces Stonewall’s Jerquee Cereal Organic Food Bars EnviroKidz Leapin Lemurs Boxed Mac and Cheese (Aisle 2B) LaraBars Cereal Annie’s Homegrown Rice Pasta Kind Bars Barbara’s Brown Rice Crisps & Cheese Raw Revolution Erewhon Crispy Brown Rice Ancient Harvest Mac & Cheese Bumble Bars Erewhon Rice Twice Road’s End Organics Penne & GoMacro Bars Nature’s Path Cereals, Cheese That’s it Bars
    [Show full text]
  • 23 Feb 2017 (Jil.61, No.4, TMA No.10)
    M A L A Y S I A Warta Kerajaan S E R I P A D U K A B A G I N D A DITERBITKAN DENGAN KUASA HIS MAJESTY’S GOVERNMENT GAZETTE PUBLISHED BY AUTHORITY Jil. 61 TAMBAHAN No. 4 23hb Februari 2017 TMA No. 10 No. TMA 27. AKTA CAP DAGANGAN 1976 (Akta 175) PENGIKLANAN PERMOHONAN UNTUK MENDAFTARKAN CAP DAGANGAN Menurut seksyen 27 Akta Cap Dagangan 1976, permohonan-permohonan untuk mendaftarkan cap dagangan yang berikut telah disetuju terima dan adalah dengan ini diiklankan. Jika sesuatu permohonan untuk mendaftarkan disetuju terima dengan tertakluk kepada apa-apa syarat, pindaan, ubahsuaian atau batasan, syarat, pindaan, ubahsuaian atau batasan tersebut hendaklah dinyatakan dalam iklan. Jika sesuatu permohonan untuk mendaftarkan di bawah perenggan 10(1)(e) Akta diiklankan sebelum penyetujuterimaan menurut subseksyen 27(2) Akta itu, perkataan-perkataan “Permohonan di bawah perenggan 10(1)(e) yang diiklankan sebelum penyetujuterimaan menurut subseksyen 27(2)” hendaklah dinyatakan dalam iklan itu. Jika keizinan bertulis kepada pendaftaran yang dicadangkan daripada tuanpunya berdaftar cap dagangan yang lain atau daripada pemohon yang lain telah diserahkan, perkataan-perkataan “Dengan Keizinan” hendaklah dinyatakan dalam iklan, menurut peraturan 33(3). WARTA KERAJAAN PERSEKUTUAN WARTA KERAJAAN PERSEKUTUAN 2248 [23hb Feb. 2017 23hb Feb. 2017] PB Notis bangkangan terhadap sesuatu permohonan untuk mendaftarkan suatu cap dagangan boleh diserahkan, melainkan jika dilanjutkan atas budi bicara Pendaftar, dalam tempoh dua bulan dari tarikh Warta ini, menggunakan Borang CD 7 berserta fi yang ditetapkan. TRADE MARKS ACT 1976 (Act 175) ADVERTISEMENT OF APPLICATION FOR REGISTRATION OF TRADE MARKS Pursuant to section 27 of the Trade Marks Act 1976, the following applications for registration of trade marks have been accepted and are hereby advertised.
    [Show full text]
  • Model Analysis of Customers' Attitude and Behaviour Upon Instant Noodle Products
    The Management Journal of BINANIAGA Vol. 03, No. 01, June 2018 PISSN: 2527 – 4317 EISSN: 2580 – 149x Research. MODEL ANALYSIS OF CUSTOMERS’ ATTITUDE AND BEHAVIOUR UPON INSTANT NOODLE PRODUCTS Eduardsah and Mohammad Wartaka STIE Binaniaga, Bogor, Indonesia Received: January 23, 2018; Accepted: April 9, 2018; Published: June 30, 2018 To cite this article: Eduardsah and Mohammad Wartaka, Model Analysis of Customers’ Attitude and Behaviour upon Instant Noodle Products, The Management Journal of BINANIAGA, Vol. 03, No. 01, June 2018, pp. 71 - 82. Abstract. This research aims to figure out the attitude and behavior of the consumers upon instant noodles, and to find out a relative value of affecting attributes. Data resources of this research have been obtained from 200 respondents in south of Jakarta. The research has applied statistics analysis covering the analysis of multi attribute model of Fishbein, subjective norms and theory of reasoned action. The result of fishbein attitude analysis is as follows; from the four attributes being evaluated, the most important one is taste variety of 2.57 scores, then easy to cook of 2.54 scores, ‘halal’ (free from pig substance) of 2.48 scores and easy to get the product of 2.46 scores. The smallest value is given to the packaging attribute of 1.58 scores. It has explained that the respondents have considered that the packaging attribute is not as important as the other attributes. Nevertheless its scoring is still within an important category. Refers to the four rands eing evaluated and refers to the ehavior model anal sis, ndomie has had positive ( > 0 ) category, it means that the consumers’ ehavior for this product is good or positive, so Indomie has gained the biggest value of 76.65 comparing with other brands.
    [Show full text]
  • Instant Noodles: Are They Really Good for Health? a Review
    Electronic Journal of Biology, 2017, Vol.13(3): 222-227 Instant Noodles: Are they Really Good for Health? A Review. Madiha Sikander1,*, Arif Malik2, Muhammad Sikander Ghayas Khan3, Qurrat- ul-ain4, Rabia Ghayas khan4 1 PhD Scholar, Department of Biochemistry, University of Lahore, Lahore, Pakistan; 2 Associate Professor, IMBB, University of Lahore, Lahore, Pakistan; 3 Assistant Professor, Riphah College Rehabilitation Sciences, Riphah International University, Lahore, Pakistan; 4 Post Graduate Trainee, Shalamar Hospital, Lahore, Pakistan. *Corresponding author. Tel: 0333-7612525 E-mail: [email protected] Citation: Sikander M, Malik A, Khan MSG, et al. Instant Noodles: Are they Really Good for Health? A Review. Electronic J Biol, 13:3. Received: May 09, 2017; Accepted: June 09, 2017; Published: June 15, 2017 Review Article Abstract 1. Introduction Long thin piece of dough made from a combination Instant noodles are generally used up in Asian nations. Instant noodles seem to have started in of eggs, flour and water typically cooked in soup or Japan in the 1950s and today, are created in more boiling water, is referred to as noodles. This food stuff than 80 nations around the world. Accommodation is crafted from unleavened dough that is prepared and practicality are critical components adding to from various types of components [1]. its expanding fame. Besides this all ultra-processed In many Asian states noodles are fed on as one of foods including instant noodles containing artificial the staple food stuff. Instant noodles have turn out to food colors, flavorings and certain preservatives be globally recognized food and global intake is getting have adverse effects upon children.
    [Show full text]
  • Instant Noodle Yakisoba
    Instant Noodle Yakisoba Ingredients ● 1 (3oz.) package of instant ramen noodles ● 1 small onion ● 1/4 head cabbage (green or other) ● 1 carrots, peeled ● 1 cp veg of choice (broccoli, fzn veg, snow peas, etc.) ● 1/2 " fresh ginger ● 2 cloves garlic ● vegetable oil and sesame oil (optional) ● 2 tbsp soy sauce ● 2 tbsp Worcestershire sauce Ready in 20 minutes ​ ● 1 tbsp ketchup Serves 1-2 ​ ● 1 tbsp sugar Recipe adapted from Budget Bytes ​ ● Hot sauce ● 2 eggs or protein of choice (meat, tofu, etc.) Equipment Preparation ● Cutting board 1. Prep the vegetables. Peel and shred the ● Knife and peeler carrots with a large box grater. Thinly slice the cabbage. Peel and grate the ginger and ● Grater (if available) garlic. Cut additional vegetables into small ● Stirring utensil bite size pieces. Slice any meats if using. ● Medium pot and a large pan or wok 2. Bring a pot of water to boil for the noodles. ● Strainer ● Small bowl 3. Combine the soy sauce, worcestershire sauce, ketchup, sugar, and hot sauce to a small bowl. Stir and set aside. 4. Heat a large pan over med-high heat. Drizzle in a small amount of vegetable oil and saute the garlic and ginger for 30 seconds. 5. Add any raw meat (if using) to the pan and saute until cooked through. Tofu or other proteins can be added here if using (not eggs) 6. Once the protein is cooked add the vegetables and stir fry until softened. 7. Once water has come to a boil, add two eggs gently to the water. Set a timer for 7 minutes.
    [Show full text]
  • CATALOGUS 2021 Bamisoepen En Instantproducten Droog
    https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] CATALOGUS 2021 Bamisoepen en Instantproducten Droog https://b2b.orientalasianfood.nl • +31(0) 85 301 83 52•[email protected] Bamisoepen en Instantproducten Droog ABC Instant Cup Noodle ABC Instant Cup Noodle Acecook Hao Hao Instant Acecook Mi Lau Thai Acecook Mi Lau Thai Curry Chicken 60G Soto Chicken 60G Noodles Shrimp Instant Noedels Shrimp Instant Noodles Kip DS / PK 24x60 G DS / PK 24x60 G DS / PK 30x77 G DS / PK 30x83 G DS / PK 30x78 G Indonesië Indonesië Vietnam Vietnam Vietnam *05835* *05833* *00217* *00190* *00219* Chef's World Hokkien Chef's World Japanese Chuan Bei Sweet Potato Chuan Bei Sweet Potato Chuan Bei Sweet Potato Noodle Udon Noodle Chongqing Hot Noodle Hot & Sour Noodle Mushroom DS / PK 30x200 G DS / PK 30x200 G Pot DS / PK 24x138 G DS / PK 24x138 G Korea Korea DS / PK 24x118 G China China China *00905* *00903* *01485* *01487* *01489* CLS 90-Seconds Ready Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Korean Sau Taoyle Spicy Noodles Crab With Laksa Noodles Kool Brand Crab Noodles Kool Brand Crab Noodles Kool Brand Rice Cake 135G Flavor 79G Salted Egg 4x92G Salted Egg Cup 92G Salted Egg Flavor 4x90G DS / CP 12x135 G DS / PK 30x79 G DS / PK 12x4x92 G DS / CP 12x92 G DS / PK 12x4x90 G China Vietnam Vietnam Vietnam Vietnam *01756* *02922* *04295* *04293* *04291* Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Cung Dinh Instant Noodles Kool Brand Noodles Kool Brand Noodles Sparerib Noodles
    [Show full text]
  • Design of Self-Heating Instant Noodle Packaging
    Design of Self-heating Instant Noodle Packaging by Ei Thae Ponnami Mya Tin A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Industrial and Manufacturing Engineering Examination Committee: Assoc. Prof. Erik L.J. Bohez (Co-chairperson) Dr. Huynh Trung Luong (Co-chairperson) Prof. Barbara Igel Dr. Mongkol Ekpanyapong Nationality: Myanmar Previous Degree: Bachelor of Engineering in Mechatronics Yangon Technological University Yangon, Myanmar Scholarship Donor: AIT Fellowship Asian Institute of Technology School of Engineering and Technology Thailand May 2017 i ACKNOWLEDGEMENTS I wish to show my deep sense of gratitude to my Assoc. Prof. Erik L.J. Bohez for his valuable knowledge, guidance, worthy recommendation and great comments throughout the whole period of my association with AIT. Without him, my thesis would not have been completed. Sincere thanks are conveyed to Dr. Mongkol Ekpanyapong, for his interest in my work and his comments during my thesis period. And also I would like to thank to Prof. Barbara Igel and Dr. Huynh Trung Luong; for their valuable suggestions and recommendations. This thesis would not have been possible without the support of my family members and my beloved husband. Because of their love, understanding and support, I can accomplish my work on time. Thanks all of my friends and classmates who helped in collecting data about my packaging design and customer needs. I would like to show my sincere appreciation to my bestie who always ready to help me during my thesis period. A special thanks goes to Ms. Mya Hpoo Ngone, Ph.D candidate, who let me to use her Environmental Engineering Management Lab at any time and also her lab equipment to measure the temperature of chemical reactions in lab test.
    [Show full text]
  • Vifon Products
    VIFON PRODUCTS Number Price without No Products Weight Unit per of pieces VAT eiro Product photo carton on pallet VIETNAMESE STYLE INSTANT NOODLE SOUPS – TRADITIONAL PHO 1 PHO GA 60 g 18 2160 0,67 Chicken flavour instant rice noodle soup 2 PHO BO Beef 60 g 18 2160 0,67 flavour instant rice noodle soup 3 PHO CHAY 65 g 16 1920 0,67 RAU Vegetarian flavour instant rice noodle soup 4 PHO GA 60 g 8 960 0,95 Chicken flavour instant rice noodle soup/cup 5 PHO BO Beef 60 g 8 960 0,95 flavour instant rice noodle soup/ cup VIFON PRODUCTS 6 PHO CHUA 60 g 8 960 0,95 CAY Sour&spicy instant rice noodle soup/cup 7 PHO GA 70 g 24 720 1,14 Chicken flavour instant rice noodle soup/ bowl 8 PHO BO Beef 70 g 24 720 1,14 flavour instant rice noodle soup/ bowl 9 PHO CHAY 70 g 24 720 1,14 Vegetarian flavour instant rice noodle soup/ bowl INNOVATIVE PRODUCTS WITH REAL PIECES OF FISH, SEAFOOD AND CRAB 10 Vietnamese 120 g 36 2,70 Style Instant Rice Noodles with Stewed Seafood 11 Asian Style 120 g 36 2,70 Instant Rice Noodles with Stewed Fish 12 Sour Crab 120 g 36 2,70 Instant Rice Vermicelli with Stewed Crab/ bowl VIFON PRODUCTS PREMIUM INSTANT NOODLE SOUPS 13 PHO Instant 60 g 18 2160 0,67 rice noodle soup – inspired by Vietnamese cuisine 14 KIM CHI 80 g 20 2400 0,67 Instant noodle soup – inspired by Korean cuisine 15 LAU THAI 80 g 20 2400 0,67 Instant noodle soup – inspired by Thai cuisine 16 BINH TAY 80 g 20 2400 0,67 Mushroom flavour instant noodle soup - inspired by Vietnamese cuisine 17 BO TIEU Beef 80 g 20 2400 0,67 and pepper flavour instant noodle soup -
    [Show full text]
  • Taking a New Leap
    Taking a New Leap ANNUAL REPORT 2015 01 ANNUAL REPORT 2015 CONTENTS INTRODUCTION 03 Corporate Profile 04 Message from the CEO 06 Financial Highlights 08 Vision 2025 09 Nongshim Way Towards another milestone 10 Taking a New Leap for the global No. 1 REVIEW OF OPERATIONS Over the past 50 years, Nongshim has been at the forefront 18 Instant Noodles of introducing Korean foods and culture to the world, with 22 Snacks an enduring dedication to delivering quality products and 24 Beverages undertaking wise investments. 26 Others Nongshim, which captivated the tastes of people around the world when it launched Shin Ramyun, has expanded NONGSHIM'S COMPETITIVENESS its global presence into over 100 countries, earning a reputation as a global top food company. One of Nongshim’s 30 Excellent R&D Capability most loved instant noodle brands Shin Ramyun is enjoyed 32 Efficient Purchase from Jungfraujoch, the crown of Europe, to Punta Arenas, 34 Cutting-edge Production System the southernmost city on the planet. 36 Advanced Logistics System Having emerged as the No. 1 global food brand, Nongshim is now entering the bottled water market by identifying GLOBAL BUSINESS a new growth engine for the next century. Nongshim promises to set yet another milestone as it opens a new 40 United States chapter in its noodle history with Baeksan Mountain Water, 42 China which is produced with the freshest mineral water of Mt. 44 Japan Baekdu. 46 Australia & Other Regions Nongshim will rise as a globally recognized food brand to spread healthy food culture under the vision of contributing FINANCIAL REVIEW & OTHERS to the happiness of humanity.
    [Show full text]
  • Instant Noodles As Quotidian and Ubiquitous
    IntroDuction Instant Noodles as Quotidian and Ubiquitous Instant ramen noodles—tasty, convenient, cheap, shelf stable, and indus- trially produced (unlike “real” ramen noodles)—are consumed by huge numbers of people worldwide. Invented by Momofuku Ando in 1958, apparently to assist his war-torn Japanese compatriots, they have become so pervasive and commonplace that our friends often expressed surprise at our interest in them. “Why study them?” one asked. “My kids grew up on them.” Were they, in other words, significant enough to be of any particular interest, to be informative about anything of importance? The Noodle Narratives, written by three anthropologists—Deborah and Fred from the United States and Tatsuro from Japan—is our answer to this question and a demonstration that instant noodles are perhaps one of the most remarkable foods ever. The fact that instant noodles are so quotidian and ubiquitous is note- worthy. Their mass-produced ingredients are inexpensive as well as widely available and, for most of the world’s population, broadly acceptable: wheat, vegetable oil, and assorted flavorings, usually includ- ing salt, monosodium glutamate (MSG), a meat or chicken essence, sugar, and flavorings readily blended for local preferences. The World Instant Noodles Association (WINA), created to improve the quality of instant noodles and increase their consumption worldwide, estimates that 95.39 billion packages and cups of instant noodles were sold dur- ing 2010 across an impressive range of markets.1 Almost everyone eats or has eaten instant noodles. 1 Errington - 9780520276338.indd 1 21/05/13 9:33 PM 2 | Introduction Instant noodles are so inexpensive and widespread that they can be used as economic indices.
    [Show full text]
  • 60 Recipes to Jazz up Your Instant Noodles The
    COOK MEE 60 recipes to jazz up your instant noodles The J yOf Mee In a city full of good food available round the clock, nothing beats tucking into instant noodles when hunger pangs strike. Just open the packet, pop the disc of noodles into boiling water, crack an egg in and a meal is ready in under three minutes. You can have it for breakfast, lunch or dinner and any time in between. The range of instant noodles these days is dizzying. You can get high-end Japanese brands which taste like yakisoba, or go local with laksa and lor mee flavours. Korean brands offer thicker, more chewy noodles, which taste heavenly with kimchi. Although instant noodles are a fast and cheap meal, it takes very little to transform them into something more substantial. In this book, chefs and The Sunday Times’ food writers show you 60 ways to jazz up the humble packet of instant noodles. Shiok! Tan Hsueh Yun Food Editor The Sunday Times CONTENTS CHINESE 1 2 3 STIR-FRIED CANNED PORK LEG CRABMEAT VEGGIE RAMYUN AND MUSHROOM MEE POK WITH NOODLES XO SAUCE 4 5 6 CRISPY NOODLES JAPANESE NOODLES WITH WITH PAN-SEARED RAMEN WITH SPANNER CRAB AND WAGYU BEEF IN SEAFOOD ASPARAGUS BLACK BEAN SAUCE 7 8 9 SHREDDED STEWED STIR-FRIED SESAME CHICKEN NOODLES WITH MAPO CURRY NOODLES WITH NOODLES BEANCURD SHREDDED CHICKEN 10 11 12 STUDENT-Y TEOCHEW CRISPY WOK-FRIED NOODLES SARDINE NOODLES NOODLE PANCAKE WITH SUPERIOR SOYA SAUCE 13 ZHAJIANG INSTANT NOODLES MALAY 14 15 16 FRIED MALAY-THAI CHICKEN SATAY FRIED NOODLES BEEF NOODLES NOODLE DELIGHT WITH SHREDDED CARROT 17 18 19 INDONESIAN
    [Show full text]
  • Transcript of Monde Nissin Corporation 1H 2021 Earnings Call August 12, 2021
    Transcript of Monde Nissin Corporation 1H 2021 Earnings Call August 12, 2021 This transcript has been edited for clarity. Please refer to the webcast recording, which is the valid, more accurate record. This document is subject to the same terms and conditions. Participants Michael Paska - Investor Relations Director, Monde Nissin Corporation Henry Soesanto - Chief Executive Officer, Monde Nissin Corporation Jesse Teo - Chief Finance Officer, Monde Nissin Corporation Marco Bertacca - Chief Executive Officer, Quorn Foods Presentation Michael Paska - Investor Relations Director, Monde Nissin Corporation Good afternoon and welcome to Monde Nissin’s First Half Earnings Call. I am Mike Paska, Director of Corporate Business Development and Investor Relations. On today’s call, are Henry Soesanto, Chief Executive Officer; Jesse Teo, Chief Financial Officer; David Nicol, Chief Strategy Officer; and Marco Bertacca, Chief Executive Officer of Quorn Foods. By now, everyone should have access to the earnings release, today’s presentation, and earnings report. All are on the PSE EDGE website posted earlier today. These documents are also available on Monde Nissin’s website. And just as a reminder, before we begin, please note that the financial information presented is unaudited and during the course of the call management may make forward-looking statements based upon current expectations and assumptions. These are not guarantees of future performance. I encourage everyone to read the legal disclaimer at the beginning of today’s presentation. Now, I’d like to turn the call over to Henry for introductory remarks. Thank you. Transcript Provided by Henry Soesanto - Chief Executive Officer, Monde Nissin Corporation Thank you, Mike, and good day, everyone.
    [Show full text]