My cup of noodles

SKETCHES

- ANA MARIE PAMINTUAN

During the Holy Week fasting period, my thoughts were on instant noodles. Not because I was feeling hunger pangs from fasting, but because I was impressed by the noodles' popularity despite their junk-food-level nutritional value.

Instant noodles are comfort food for millions of people. I know a Taiwanese travel agent who takes her favorite "cup noodle" with her wherever she goes in the world.

Considering the global popularity of the product, it's intriguing that food processors are only now seriously moving to make instant noodles healthier.

Earlier this year, Manila hosted the 11th World Instant Noodles Association (WINA) Summit, hosted by Japanese noodle giant Monde Nissin Corp. I had wanted to write about it, but the topic was shunted aside by the tumult over Rodrigo Duterte's turnover to the International Criminal Court.

Who knew there was such an organization? But I guess if there are global organizations for commodities such as wine and chocolate, why not instant noodles?

The most notable story that emerged from the summit was the commitment of WINA members to develop healthier noodles.

Mitsuru Tanaka, Nissin Foods Holdings managing executive officer, described it as a "challenger target" set by WINA, an association founded in 1997.

WINA members mentioned the possible tweaking of instant noodles' salt, sugar, fat and starch content—triggers for blood sugar spikes and hypertension. They should include monosodium glutamate content, whose effects folks like me with MSG sensitivity can instantly feel crawling up our nape upon consumption of a vetsin-laden cup noodle.