Maruchan Ramen Noodles Advertising Written Proposal Table of Contents
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Application Brief: Maruchan Instant Lunch Noodle Cup Vision Inspection
Omron Vision Solution Improves Maruchan’s Uptime by Matching Lids to “Instant Lunch” Noodle Cup Contents Maruchan, Inc. in Irvine, California manufactures the popular Instant Lunch cup of dried noodles and they needed to detect when the correct lid BRIEF was in place before sealing as well as detect when a lid was missing or out of proper position. After the lids are sealed onto the top of the cups, the products are immediately put inside sleeve packages and then into cartons. Any improvement had to avoid causing production delays and jamming of packaging equipment downstream. Omron proposed and installed a machine vision solution that delivers 100% inspection of cup lid placements to eliminate product with mismatched to content from reaching the customer. Maruchan Cup of Noodles Story In 1972, the Japanese processed foods conglomerate Toyo Suisan opened its first United States plant, Maruchan, Inc. It’s third plant in Irvine, California opened in 1994 to meet the demand for the popular “ramen” dried noodle soup products in the U.S. and Mexico. The 2.25-ounce portion of dried noodles and flavorings are packed in a cup in the American and Mexican market. The simple preparation only requires the addition of hot water, and affordable prices make Instant Lunch noodles a popular snack or quick meal for all age groups. Challenge: Lid Inspection Problem Each cup of noodles is sealed with a lid marked with one or two icons identifying the flavor and a bar code APPLICATION that confirms an exact match of contents to lid version. Maruchan wanted to insure that the correct lids are placed on the cup of noodles, and that placement is correct. -
Nongshim Bowl Noodle (Shin) 12/86G ($) 6.80 March 1, 2007 Date of Price Increase in Korea
Case3:13-cv-04115-WHO Document61 Filed03/24/14 Page1 of 47 1 2 3 4 5 6 7 UNITED STATES DISTRICT COURT 8 NORTHERN DISTRICT OF CALIFORNIA 9 SAN FRANCISCO DIVISION 10 Civil Action No. C-13-04115-WHO 11 IN RE KOREAN RAMEN ANTITRUST LITIGATION 12 CONSOLIDATED DIRECT PURCHASER CLASS ACTION 13 COMPLAINT 14 THIS DOCUMENT RELATES TO: JURY TRIAL DEMANDED 15 All Direct Purchaser Actions 16 17 18 19 20 21 22 23 24 25 26 27 28 CONSOLIDATED DIRECT PURCHASER CLASS ACTION COMPLAINT CASE NO. C-13-04115-WHO Case3:13-cv-04115-WHO Document61 Filed03/24/14 Page2 of 47 1 I. INTRODUCTION 2 1. Plaintiffs bring this action individually and on behalf of a class (“Class”) consisting 3 of all persons and entities who directly purchased Korean Noodles from Defendants1 in the United 4 States and its territories (collectively, “U.S.” or “United States”) from May 1, 2001 to December 31, 5 2010 (the “Class Period”). Korean Noodles is an instant noodle soup product consisting of dried 6 instant noodles paired with a seasoning packet and dehydrated vegetables, packaged in a bag (or 7 pouch), cup, or bowl. 8 2. This action arises out of a conspiracy among the Defendants and their co-conspirators 9 spanning over a decade to fix, raise, maintain and/or stabilize the prices of Korean Noodles sold to 10 Plaintiffs and members of the Class in the U.S. and elsewhere. 11 3. At an initial meeting at the Renaissance Seoul Hotel in December 2000 or January 12 2001, the Korean Defendants conspired and agreed to a specific protocol that would be followed to 13 implement factory-level price increases. -
TOYO SUISAN – the Company Behind the Beloved Maruchan Mark
TOYO SUISAN c1c4- 04.9.7 3:22 PM ページ2 TOYO SUISAN 8-18 04.9.7 3:21 PM ページH2 TOYO SUISAN – The Company behind the beloved Maruchan mark Toyo Suisan Kaisha, Ltd. (“the Company”) was established in 1953 as an exporter, domestic buyer and distributor of marine products. The Company entered the cold-storage business in 1955 and began producing and selling such processed marine food products as fish sausage in 1956. Toyo Suisan and its consolidated subsidiaries (“the Group”) subsequently expanded operations into such other business fields as instant noodles, fresh noodles and frozen foods. At present, besides consumer foods for home use, we also provide a diverse range of delicious, easy-preparation food products for the commercial food service industry, including restaurants, specialty stores and industrial food service. Since its debut in 1962, the Maruchan mark has become widely recognized and loved as the symbol for Toyo Suisan’s processed foods among every Japanese age group ranging from small children to the elderly. In 1972, Toyo Suisan established a local subsidiary in the United States and began manufacturing and selling products for North America. In 1995, Toyo Suisan initiated production and sales of instant noodles in China. Accordingly, products featuring the Maruchan label are highly acclaimed for their flavor both domestically and overseas. Based on Toyo Suisan’s corporate stance of “striving to deliver the most wholesome bounty of the earth to the dining table,” the Company is undertaking efforts to ensure careful selection of only the choicest foods and to create products that preserve the flavor of ingredients. -
2$6 2$6F 4$4F 3
1 Offers Good March 25 to 31, 2020 www.ktasuperstores.com Assorted Half Loin 99 serving Pork Chops 2 lb. suggestion Portuguese Brand Medium or Hot SUPER COUPON Quality Guaranteed Good March 25 to 31, 2020 Mountain Apple Fuji Brand Apples Everyday Sausage 10 oz. Dixie Paper Frozen 89 f f lb. Plates o Sun Noodle o 1 48 count $ $ 2r 6 Ramen 12 oz. 2r 6 Quality Guaranteed 100% Natural Tomatoes 99 Sale! ea. Swanson 1 Broth 99 Without cpn 2.39, Limit 2 per cpn. Savings! lb. 120-40 14.5 oz. 1 Noodle Soup f f HOT COUPON o$ Maruchan o ¢ Good March 25 to 31, 2020 4r 4 Ramen 3 oz. 3 r 99 Angry Orchard Ready in minutes! Kraft Stove Top Hard Cider 6 btls. Stuffing or Maui Hard Mix 6 oz. Van Camp's Seltzer 6 cans Pork and Beans 99 99 17 8 cans - 15 oz. 5 ea. 7 ea. 2 ea. Without cpn 6.99, Limit 5 per cpn. Downtown, Hilo Puainako, Hilo Waimea Waikoloa Village Kailua-Kona Keauhou, Kona KTA Express Mon-Sat 7am to 9pm, Kealakekua 79-100 Sun 7am to 7pm 5:30am to Midnight 6am to 11pm 6am to 10pm 5am to 11pm 6am to 10pm 6am to 9pm 808-935-3751 808-959-9111 808-885-8866 808-883-1088 808-329-1677 808-322-2311 808-323-1916 Unless otherwise stated, we reserve the right to limit sale items to 5 units per customer. Applicable beverage containers are subject to HI State Beverage fee and deposit. -
The Culinary Institute of America at Greystone Napa Valley, California
Presents 13th Annual Worlds of Flavor International Conference & Festival JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art, and Exchange November 4-6, 2010 The Culinary Institute of America at Greystone Napa Valley, California PRESENTERS & GUEST CHEFS BIOS TARO ABE is the second generation chef of Washoku OTAFUKU, a restaurant that specializes in the regional cuisine of Akita, including ―Kiritanpo,‖ a unique rice pot dish. Chef Abe’s cuisine is representative of this Northern Japan region that is famous for rice farming and sake brewing along with other agriculture, fishing, and forestry. (Akita, Japan) ELIZABETH ANDOH is an American writer and lecturer specializing in Japanese food and culture. She owns and operates ―A Taste of Culture,‖ a culinary arts program in Tokyo and Osaka. Ms. Andoh is the only non-Japanese member of the prestigious Japan Food Journalists Association and also contributes to American publications, such as the New York Times. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Her 2005 cookbook, Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press) won an IACP Jane Grigson award for distinguished scholarship, and was nominated for a James Beard Foundation award. 2010 Worlds of Flavor Presenter & Guest Chef Biographies Updated August 30, 2010 | Page 1 of 21 Ms. Andoh’s new cookbook, KANSHA: Celebrating Japan’s Vegan & Vegetarian Traditions, will be released by Ten Speed Press on October 19, 2010. Ms. -
Barilla Products (No Gmos) Pasta and Pasta Sauces Best Foods
* This is not an exhausted list of all company manufactured products or of the ingredients in the products. Please continue the research. *Be aware that CLEAN by dietary law does not necessarily equate to being GOOD FOR YOU. only show brand names and labels from these manufacturers and NOT whether or not clean or unclean. Company Product Unclean Ingredients Addt'l Info *Products sold in parts of the world with Halal markets are free from any animal-based ingredients; therefore, when purchasing items such as Haribo gummy bears, only purchase those that are from Turkey. Please continue to due diligence when it comes to your research. *What's the difference between beef, pork and microbial enzymes? Microbial Enzymes (lipases) are produced by bacteria, fungi and yeast. A vegetarian cheese that is derived from microorganisms is called microbial rennet or enzyme. *When buying cheese, search for rennet or enzymes. Many packaged cheeses and other foods contain Vitamin A Palmitate, which is made from fish gelatin. Whey is a byproduct of the cheese-making process. *In July 2016, Obama signed into law a set of new, national standards for disclosure of information for bioengineered food. The law requires the U.S. Dept. of Agriculture (USDA) to develop standards for mandatory disclosure of GMOs in covered food using one of three formats: text, a symbol, or electronic or digital link, like the SmartLabel QR code. USDA has two years to develop the language and specifics for these options. Barilla Products (No GMOs) Pasta and Pasta Sauces *Our pasta products do not contain pork. -
Diners Want Healthier Foods; Even Cup Noodles Is Trying to Please Them by Shan Li, Los Angeles Times on 09.21.16 Word Count 1,201
Diners want healthier foods; even Cup Noodles is trying to please them By Shan Li, Los Angeles Times on 09.21.16 Word Count 1,201 Natalie Hou, a research and development specialist, displays noodles while holding a cup of spicy lime shrimp Cup Noodles soup in the test kitchen at Nissin Foods USA's headquarters in Gardena, California, September 12, 2016. This is a new, healthier version of Cup Noodles with no added MSG, lower sodium, and no artificial ingredients, the company says. Photo: Mel Melcon/Los Angeles Times/TNS LOS ANGELES, Calif. — Cup Noodles became a staple in college dorms because of its cost and convenience. If you had pocket change, boiling water and three minutes to spare, you could eat Japanese ramen — or at least an approximation of it — out of a handy foam cup. But in the 45 years since Cup Noodles first appeared on supermarket shelves, Americans have become increasingly inclined to read nutritional labels even in the snack aisle. Now food companies are scrambling to catch up to changing tastes, introducing organic Gatorade and unsalted Kettle potato chips to appeal to health-conscious diners. On Sept. 15, Nissin Foods USA — the Gardena-based arm of the Japanese instant noodle giant Nissin Foods Group — said it, too, is changing with the times. For the first time, Cup Noodles is getting a recipe overhaul. All eight flavors — which contain fried noodles, seasoning and dried ingredients such as vegetables — have been retooled by reducing sodium and stripping out MSG and artificial flavors. The new versions will be available only in the U.S. -
Momofuku Ando, 96, Dies; Invented Instant Ramen - New York Times
Momofuku Ando, 96, Dies; Invented Instant Ramen - New York Times http://www.nytimes.com/2007/01/09/business/worldbusiness/09ando.h... HOME PAGE MY TIMES TODAY'S PAPER VIDEO MOST POPULAR TIMES TOPICS Free 14-Day Trial Welcome, kw-poon World Business Business All NYT WORLD U.S. N.Y. / REGION BUSINESS TECHNOLOGY SCIENCE HEALTH SPORTS OPINION ARTS STYLE TRAVEL MEDIA & ADVERTISING WORLD BUSINESS YOUR MONEY DEALBOOK MARKETS COMPANY RESEARCH MUTUAL FUNDS STOCK PORTFOLIO Momofuku Ando, 96, Dies; Invented Instant Ramen More Articles in Business » By DENNIS HEVESI MOST POPULAR Published: January 9, 2007 E-MAIL E-MAILED BLOGGED SEARCHED PRINT Momofuku Ando, who — to the delight of dormitory students and 1. Modern Love: What Shamu Taught Me About a other kitchen-resistant customers worldwide — invented those small REPRINTS Happy Marriage 2. Anywhere the Eye Can See, It’s Likely to See an Ad packets of preflavored dried noodles that require just a three-minute SAVE boil, died Friday at a hospital in Osaka, Japan. Mr. Ando, the founder 3. Questions Couples Should Ask (Or Wish They Had) SHARE Before Marrying of the Nissin Food Products Company, was 96. 4. Op-Ed Contributor: The Mentally Ill, Behind Bars 5. Digital Domain: Want an iPhone? Beware the Enlarge This Image The cause was heart failure, said Larry iHandcuffs Lampel, the company’s senior resources 6. Fitness: When It’s O.K. to Run Hurt manager at its American headquarters 7. Guangzhou Journal: In City Ban, a Sign of Wealth and Its Discontents in Gardena, Calif. 8. U.S. and Iraqis Are Wrangling Over War Plans 9. -
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. -
Ingredients Instructions for Neoguri and Top/Maruchan Ramen Instructions for Instant Stir Fry Noodles
Ingredients Portion is based on one package of each ramen. • Nongshim Neoguri Spicy Seafood Flavor Udon o 1 egg o 4 oz medium tofu o ½ cup napa cabbage or bok choy, sliced o Extra fancy: 4-5 shrimp, peeled and deveined • Nissin Top Ramen or Maruchan Ramen (chicken or vegetarian flavor) o 1 egg o 1 scallion o ½ tsp grated ginger o Extra fancy: marinated egg with soy sauce, other protein like roasted chicken • Indomie Mi Goreng Instant Stir Fry Noodles o 1 tsp oil o 1/8 cup red onion, chopped o 1/4 cup tomato, chopped o Salt (optional) o A few sprigs of cilantro o 1 lime wedge o Extra fancy: 4-5 shrimp, peeled and deveined, or 4 oz fried tofu Instructions for Neoguri and Top/Maruchan Ramen 1. Boil water in a small sauce pan. Use the recommended amount on the ramen package. 2. Add noodles, seasoning packets, and the toppings you want, except for the egg and scallion. 3. For Neoguri, cook the noodles for about 3 minutes, then add the egg. Cook for an additional 3-5 minutes, depending on how well cooked you like your yolk to be. You can also stir the egg in. 4. For Top/Maruchan ramen, cook the noodles for about a minute, then add the egg and follow the egg instructions from #3. Then top with scallion and marinated soy egg (recipe below) and/or other protein. Instructions for Instant Stir Fry Noodles 1. Boil water in a small sauce pan. Cook the noodles without the seasoning until the noodles are al dente, about a few minutes. -
Anr 1203 01.Pdf
Annual Report 2012 2012 Report Annual NISSIN FOODS HOLDINGS Annual Report 2012 INVESTOR INFORMATION (NISSIN FOODS HOLDINGS CO., LTD.) As of March 31, 2012 (U.S.$1=¥82.19) Date of Establishment DISTRIBUTION OF OWNERSHIP AMONG SHAREHOLDERS September 1948 Number of Employees 423 (parent company) L Financial Institutions 24.80% WE ARE 7,533 (consolidated basis) L Other Corporations 41.79% Common Stock L Foreign Corporations 14.89% L Individuals and Other 12.30% Authorized: 500,000,000 shares Treasury Stock 6.22% PROUD OF Issued: 117,463,685 shares L Number of Shareholders: 44,188 (Excluding owners of odd-lot shares) PRINCIPAL SHAREHOLDERS OUR PRODUCTS Paid-in Capital ¥25,123 million ($306 million) Number of Percentage of Shares Held Total Shares Name (Thousands) Outstanding Stock Listings Ando Foundation 7,904 6.72% Tokyo Stock Exchange and Mitsubishi Corp. 7,800 6.64 Osaka Securities Exchange ITOCHU Corp. 7,800 6.64 (Ticker Code: 2897) State Street Bank and Trust Company 7,201 6.13 Independent Auditors Ando International Y.K. 4,000 3.40 Mizuho Corporate Bank, Ltd. 3,375 2.87 Deloitte Touche Tohmatsu LLC Japan Trustee Services Bank, Ltd. (Account in Trust) 2,775 2.36 Transfer Agent The Bank of Tokyo-Mitsubishi UFJ, Ltd. 2,629 2.23 Mizuho Trust & Banking Co., Ltd. ONO PHARMACEUTICAL CO., LTD. 2,460 2.09 2-1, Yaesu 1-chome, Chuo-ku, Tokyo, Japan EZAKI GLICO CO., LTD. 2,361 2.00 Total 48,305 41.12 Note: In addition to the above, the Company holds 7,291,193 shares of treasury stock. -
Cooking with Ramen Noodles
Cooking with Ramen As we follow the Coronavirus Disease 2019 (COVID 19) recommendations of the Centers for Disease Control and Prevention, we mustNoodles remain mindful of the importance of making informed food choices, embracing sound eating and physical activity habits. The “2015-2020 Dietary Guidelines for Americans” provides recommendations for healthy eating patterns. Your “Eating Pattern” is also known as your “Eating Style”. This is the combination of foods and beverages you eat and drink over time. It is very important to choose healthy foods and beverages that promote overall health and wellness. The recommended Guidelines are: 1) Follow a healthy eating pattern across the lifespan 2) Focus on variety, nutrient density, and amount 3) Limit calories from added sugars and saturated fats and reduce sodium intake 4) Shift to healthier food and beverage choices. 5) Support healthy eating patterns for all. Four healthful suggestions to reduce sodium and add nutrients to your Ramen Noodles: • • Use ½ or less of the flavoring packet or packets recommended in preparing the individual noodles or recipes using the noodles. Preferably use herbs and spices instead of flavoring packets. To add flavor use salt free herbs and spices such as allspice, basil, bay leaves, black pepper, caraway, celery seed, chili powder, • chives, cilantro, cinnamon, cloves, coriander seed, cumin, dill, fennel, garlic, ginger, Italian seasoning, majoram, onion, oregano, • paprika, parsley, rosemary, saffron, sage, tarragon, thyme. Add meat, poultry, pork, fish,