“Product Innovation and Clean Label Trends Driving Functional Food Adoption”
- One prominent trend in the low-calorie noodles market is the increasing adoption of clean label and functional ingredients, including plant-based proteins, soluble fibers, and low-GI (glycemic index) components to enhance both health benefits and consumer appeal.
- Manufacturers are focusing on formulating noodles with fewer additives and preservatives, using natural ingredients to align with rising consumer demand for transparent and healthy food labels
- For instance, In February 2024, Better Than Foods Ltd. expanded its “Organic Konjac Noodles” range in the U.K. and Europe with new flavors and enhanced texture using non-GMO, gluten-free ingredients, catering to health-conscious consumers following keto, vegan, and diabetic-friendly diets
- These innovations are transforming consumer perception of instant and ready-to-eat noodles, repositioning them from indulgent snacks to functional, diet-aligned meals, and thereby expanding the market base beyond traditional buyers
