Industry Overview
Instant noodles originated in Japan in the 1950s and have developed into a globally consumed convenience food. Momofuku Ando invented the first instant noodles in 1958, establishing an industrial process based on noodle-making, steaming, seasoning, and dehydration through oil and heat. His objective was to create a product that was tasty, non-perishable, quickly prepared, economical, and safe.
The introduction of cup noodles by Nissin in 1971 further expanded the product's convenience and global appeal. Instant noodles subsequently spread from Asia to the Americas and Europe, supported by affordability, convenience, long shelf life, safety, hygiene, palatability, and adaptability to local flavors. Global demand increased from approximately 15 billion servings in 1990 to 50 billion servings in 2001 and more than 100 billion servings in 2012.
The industry has also evolved in response to changing consumer preferences, with manufacturers introducing diverse flavors and healthier formulations, including products containing dietary fiber and collagen as well as low-calorie and low-sodium varieties. Growing consumption of convenient food products, particularly in developing markets, continues to support the relevance of instant noodles as an established food-processing industry.
Cost Estimation
| Plant Capacity | 224800 Pcs/Day |
|---|---|
| Land & Building (4000 sq.mt.) | US$ 6.97 Lac |
| Plant & Machinery | US$ 6.15 Lac |
| Working Capital for 1 Month | US$ 16.64 Lac |
| Total Capital Investment | US$ 30.46 Lac |
| Rate of Return | 45% |
| Break Even Point | 60% |
Content Index
- INTRODUCTION
- PROJECT LOCATION
- KANO, KANO STATE, NIGERIA
- MAP
- ECONOMY
- AGRICULTURE
- INDUSTRY
- CLIMATE
- TRANSPORT
- ANCIENT CITY GATE OF KANO CITY REBUILT IN 2014
- INGREDIENTS USED IN THE MANUFACTURE OF INSTANT NOODLES
- TYPES OF NOODLES
- 1. CUP NOODLES
- 2. CHING’S SECRET
- 3. NISSIN FOODS
- 4. INDOMIE
- 5. NONGSHIM
- 6. POT NOODLE
- 7. SHIN RAMYUN
- FORMULATION OF TASTE MAKER SPICE
- RECIPE NO. 1
- FORMULATIONS OF NOODLES
- FORMULATION OF NOODLES
- FORMULATION
- SAFETY & TRUST FOR INSTANT NOODLES
- RISKS ASSESSMENTS
- RISKS ASSESSMENTS
- RISK MANAGEMENT:
- NOAEL
- ADI (ACCEPTABLE DAILY INTAKE)
- USUALLY EXPRESSED IN “MG/KG (BODY WEIGHT)/DAY.”
- HEALTH DAMAGE AND THE AMOUNT OF EXPOSURE (ADI)
- TDI (TOLERABLE DAILY INTAKE)
- USUALLY EXPRESSED IN “MG/KG (BODY WEIGHT)/DAY.”
- HEALTH DAMAGE AND THE AMOUNT OF EXPOSURE (TDI)
- MOE MARGIN OF EXPOSURE
- MARKET POSITION
- INCREASING CONSUMPTION OF INSTANT FOOD PRODUCTS AMID COVID-19 TO FAVOR GROWTH
- PRODUCTION AND CONSUMPTION IN AFRICA
- SIGNIFICANT PRODUCTION CAPACITY INCREASE IN AFRICA
- BUT THE INVESTMENTS IN PASTA AND NOODLES MANUFACTURING HAVE GONE BEYOND NIGERIA.
- CAPACITY AND TECHNOLOGY REQUIRED IN AFRICA
- DRIVING FACTORS
- GROWING ADOPTION OF CONVENIENT FOOD PRODUCTS TO SURGE DEMAND
- INCREASING MIDDLE-CLASS POPULATION TO FAVOR GROWTH
- RESTRAINING FACTORS
- SEGMENTATION
- BY TYPE
- CHICKEN SEGMENT IS EXPECTED TO DOMINATE THE MARKET
- GREATER DIGESTIBILITY PROPERTY HAS LED WHEAT SEGMENT TO DOMINATE THE MARKET
- BY DISTRIBUTION CHANNELS
- REGIONAL INSIGHTS
- NORTH AMERICA INSTANT NOODLES MARKET SIZE, 2016-2027 (USD BILLION)
- KEY INDUSTRY PLAYERS
- LIST OF KEY COMPANIES PROFILED:
- KEY INDUSTRY DEVELOPMENTS:
- ON THE BASIS OF TYPE, THE INDUSTRY CAN BE DIVIDED INTO:
- GLOBAL DEMAND FOR INSTANT NOODLES
- UPDATED ON MAY 11, 2020
- RANKING THE BEST INSTANT RAMEN OF 2020
- THE BEST IN FLAVOR, TEXTURE, AND BOLDNESS: SHIN RAMEN
- THE BEST IN LUXURY AND MILD FLAVOR: PRIMA TASTE SINGAPORE LAKSA LA MIAN
- BEST IN BALANCED FLAVOR AND COMFORT: MAMA NOODLES
- BEST TRADITIONAL: SAPPORO ICHIBAN RAMEN
- MANUFACTURING PROCESS
- PRODUCTION OF INSTANT NOODLES
- FLOW CHART
- INSTANT NOODLES LINES
- LEADING INSTANT NOODLES COMPANIES IN THE WORLD
- PLANT LOCATION FACTORS
- PRIMARY FACTORS
- 1. RAW-MATERIAL SUPPLY:
- 2. MARKETS:
- 3. POWER AND FUEL SUPPLY:
- 4. WATER SUPPLY:
- 5. CLIMATE:
- 6. TRANSPORTATION:
- 7. WASTE DISPOSAL:
- 8. LABOR:
- 9. REGULATORY LAWS:
- 10. TAXES:
- 11. SITE CHARACTERISTICS:
- 12. COMMUNITY FACTORS:
- 13. VULNERABILITY TO WARTIME ATTACK:
- 14. FLOOD AND FIRE CONTROL:
- EXPLANATION OF TERMS USED IN THE PROJECT REPORT
- 1. DEPRECIATION:
- 2. FIXED ASSETS:
- 3. WORKING CAPITAL:
- 4. BREAK-EVEN POINT:
- 5. OTHER FIXED EXPENSES:
- 6. MARGIN MONEY:
- 7. TERM LOANS:
- 8. TOTAL LOAD:
- 9. LAND AREA/MAN POWER RATIO:
- RAW MATERIAL SUPPLIERS
- WHEAT FLOUR
- STARCH
- MACHINERY SUPPLIERS
- RAW MATERIAL PHOTOGRAPHS
- WHEAT FLOUR
- STARCH
- SALT
- AN ALKALINE SALT MIXTURE OF SODIUM CARBONATE, POTASSIUM CARBONATE AND SODIUM PHOSPHATE
- MACHINERY PHOTOGRAPHS
- FLOUR AIR TRANSPORT EQUIPMENT
- VIBRATING SCREEN
- ALKALI LIQUID MIXER
- FLOUR MIXER
- FEEDER MACHINE
- COMPOUND ROLLING MACHINE
- CONTINUOUS ROLLING MACHINE
- THREE LAYERS COOKING MACHINE
- CUTTING & DIVIDING MACHINE
- FRYING MACHINE
- COOLING MACHINE
- DISTRIBUTARY AND TRANSPORT MACHINE
- PACKING CONVEYOR
- CONTROL CABINET
- PRODUCT PHOTOGRAPHS
Appendix
- APPENDIX – A:
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
The instant noodle manufacturing process generally involves mixing, rolling, steaming, cutting, forming, dehydration or frying, cooling, and packaging. Wheat flour and other ingredients are combined to form dough, which is progressively rolled into noodle sheets and cut into strands. The noodles are then steamed and treated to achieve the required texture and structure before dehydration, commonly through frying or another drying method. After cooling, the noodle blocks are conveyed for seasoning and packaging. Process controls are important for maintaining consistent quality, moisture levels, food safety, and product shelf life.
Wheat flour, starch, salt, water, and an alkaline salt mixture are among the principal materials identified for instant noodle production. The alkaline mixture can influence noodle texture, color, and cooking characteristics. Seasoning ingredients are also used to produce different taste profiles. Depending on the formulation and product type, manufacturers may use additional ingredients to achieve specific nutritional, sensory, or processing characteristics. Raw-material quality and consistency are important because variations can affect dough behavior, noodle texture, flavor, appearance, and finished-product quality.
An instant noodles production line can include flour air transport equipment, vibrating screens, alkali liquid mixers, flour mixers, feeder machines, compound and continuous rolling machines, cooking equipment, cutting and dividing machines, frying machines, cooling machines, transport systems, packing conveyors, and control cabinets. The exact equipment configuration depends on the product formulation, production capacity, automation level, packaging format, and process technology selected. Proper integration of these machines is essential for continuous material flow, consistent processing conditions, efficient production, and hygienic handling.
Instant noodles are considered a convenience food because they combine rapid preparation, affordability, portability, and comparatively long shelf life. The noodles are processed and dehydrated during manufacturing, allowing consumers to prepare them quickly, commonly by adding hot water and following the product's preparation instructions. Their versatility also allows manufacturers to offer numerous flavors and formulations suited to different markets. These characteristics have supported the product's expansion from its Japanese origins into Asian, American, European, and other international markets.
Plant location should be selected by evaluating raw-material availability, market access, power and fuel supply, water availability, climate, transportation, waste disposal, labor, regulatory requirements, taxes, site characteristics, community factors, and flood and fire control. Reliable infrastructure is particularly important for food-processing operations because production requires dependable utilities, material movement, sanitation, storage, and distribution. Proximity to major markets and suppliers can also improve logistics efficiency. The final location decision should balance operating requirements, regulatory considerations, supply-chain reliability, and long-term expansion potential.
Food safety, ingredient control, process hygiene, equipment safety, and risk assessment are key considerations in instant noodle manufacturing. The report addresses risk-management concepts including NOAEL, ADI, TDI, and MOE, which are used in evaluating exposure and safety considerations for substances. In plant operations, manufacturers should also control raw-material quality, prevent contamination, maintain hygienic production areas, manage frying and cooking equipment safely, and apply appropriate quality-control procedures. Compliance with applicable food, workplace, environmental, and product-safety requirements is essential for responsible commercial production.
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