The Only Korean Winner in the Pasta Category
Patent Registration for the Dried Noodle Manufacturing Method Used in Tangle
The International Taste Institute Awards, organized by the International Taste Institute, is a prestigious competition that evaluates entries from food companies around the world. More than 250 judges, including chefs and sommeliers who are experts in taste, select the award-winning products through a blind evaluation process that comprehensively assesses first impression, appearance, aroma, and taste.
Tangle Mushroom Cream Pasta and Bulgogi Alfredo Pasta received excellent evaluations across all judging criteria, becoming the only Korean winners in the pasta category.
With this award, Tangle has demonstrated its global competitiveness. Previously, since its launch in April, Tangle has been recognized for its marketability and has been stocked by retailers such as Kroger in the United States and Lawson Natural in Japan. The company explained, "By using chickpeas, we have enhanced the nutritional content by increasing the amount of plant-based protein and dietary fiber, and the fresh noodle-like texture achieved through Samyang Foods' proprietary dried noodle manufacturing method is a unique strength of Tangle."
In particular, the dried noodle manufacturing method applied to Tangle has been officially patented, demonstrating the company's technological capabilities. The most distinctive feature of this manufacturing process is the "blanching process." Unlike dried noodles made by steaming with steam, this process involves blanching the noodles, which improves their resilience and creates a chewy and springy texture.
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