Many convenient food items flood the market but noodles have emerged as one of the most popular item. This is because noodles are tasty, affordable, easy to prepare, have longer shelf life and are good sources of energy. With the rise of “on-the-go” eating, even noodles have transformed into a fastfood item similar to snacks like potato chips.
The Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) developed technologies on veggie noodles, like canton with squash, seaweeds and saluyot; miki with squash and seaweeds; and instant noodles with squash and saluyot in cups. The DOST-FNRI’s research and development efforts on veggie noodles address vitamin and mineral deficiencies in the country through natural fortification with vegetables incorporated in the noodles.
Ready-to-eat crispy noodles from DOST-FNRI, on the other hand, is similar to the flavored fried noodle-style snack introduced in Japan. However, it is more nutritious as it is made from combinations of cereal, legumes and veggies. For convenience, it is individually packed and can be rehydrated as noodle soup. This is a product that can be consumed by children and adults.
Recognizing the need to improve the nutritional contents of snack foods in the market, why not try the FNRI-developed ready-to-eat crispy noodles? This is a challenge to Filipino entrepreneurs who want to venture in snack food production.### John Nestor Ballad
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