Flavorful, delicious, and requiring just a microwave or cup of boiling water system to prepare, clamant ramen noodles are one of the most popular foods in the world. According to the World Instant Noodles Association, 106.4 billion servings of instantaneous noodles are eaten globally every year. But clamant ramen often contains sky-high amounts of sodium and MSG, making the serve off limits to health-conscious people. fortunately, food start-up Immi is reinventing the beloved comfort food by offering consumers healthy clamant ramen noodles that are packed with protein and fiber .
According to Immi ’ s locate, the noodles are the only 100 % plant based moment attic choice on the market, and contain significantly less sodium and carbs than their competitors .
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The company ’ randomness two co-founders, Kevin Lee and Kevin Chantharisiphan, grew up in asian households where ramen was a staple food. Lee told Food Business News that seeing ramen-lovers in their family give up the dish for health reasons, inspired them to come up with a goodly alternative .
“ As we ‘ve gotten older, we ‘ve seen both of our mastermind families undergo chronic health conditions, ” Lee said. “ My grandma is pre-diabetic … both of my parents have taken medication for high lineage pressure for many years. We realized there was an opportunity to take our family backgrounds and build a better-for-you asian american food mark. ”
It ’ randomness intemperate to imagine two people more qualify for the tax of creating an better ramen noodle than Lee and Chantharisiphan. In a press release, Chantharisiphan detailed the match ’ s cryptic syndicate ties to the food industry .
His grandma ran a attic stall in Thailand and his beget owned a Thai restaurant and asian supermarket in Los Angeles. Lee ’ mho grandparents were produce farmers in Taiwan. With a rich family history in ramen and smack buds shaped by the dish since childhood, the couple were uniquely positioned for the mission .
But the serve wasn ’ metric ton comfortable. Lee told Food Business News that the development degree took longer than they expected, as the copulate struggled to develop a recipe for healthier noodles that still had ramen ’ s authentic, savory relish .
After trying some 200 formulas, and enlisting thousands of volunteers to taste-test the product and extend feedback, they finally settled on a alone plant-based blend made from pumpkin seeds and fava beans.
Lee and Chantharisiphan told Fast Company that their consumption of high choice elements led to another challenge – Immi ’ s price point. Consumers expect clamant noodles to be brassy, and due to its premium ingredients, Immi must be sold at a higher price point. The pair worked hard to ensure that Immi still be relatively low-cost, despite costing more than their competitors .
“ The original instant noodles were a way to feed a draw of people after [ World War II ], when there was a set of poverty, ” Chanthasiriphan said. “ Our finish is to go beyond equitable putting food in people ’ south bellies, but making certain this food is besides alimentary. ”
The Immi team is already polling their new customers on their craved modern flavors besides :
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Immi ’ second efforts in creating a healthier ramen noodle are highly authoritative for people who are working with limit budgets and kitchen resources. Consumers who are seeking an easy-to-prepare, low-cost meal now have a more alimentary choice at their fingertips. And for those who want a taste of nostalgia by eating a healthier translation of their darling childhood cup of tea, Lee and Chantharisiphan are likely to strike a chord with millions of people across the earth .
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