Instant Noodles & Snacks Consultancy in Nepal
Noodle and snack lines run fast and run on oil, seasoning and moisture control. Small drifts quickly become rancidity, breakage or wasted seasoning.
Common Challenges
- Rancidity and oil quality problems
- Inconsistent seasoning and taste
- Breakage and loss in packing
- High oil absorption and cost per pack
How IFTBC Helps
- Line planning for extrusion, steaming, frying and seasoning
- Oil quality monitoring routines
- Nitrogen flushing and barrier packaging selection
- Ready-to-eat and retort product development
Questions
Common Questions
Can you help launch a new snack product?
Yes. We help from recipe development and pilot batches through to packaging, costing and scale-up.
Can you lower oil use on a frying line?
We review process settings, oil management and product design to reduce oil use and losses.
Working in This Sector?
Tell us about your product or plant, and we will suggest where to begin.