We, the inventors…

In 1958, Momofuku Ando, the founder of Nissin Foods, invented instant noodles as a quality, convenient food product that is ready to eat just by adding some hot water. It was an invention motivated by his intense desire to help feed the masses suffering from the food shortages in the period after World War II.

Fifty years on, our instant noodles have become part of people's daily lives throughout the world. And the industry we pioneered, instant noodles, is foraying into ever-newer markets with resounding success.

But Nissin Foods was not content to rest on its laurels. In 1971 we came up with another revolutionary product: cup-type noodles. This is a concoction of soup, toppings and noodles, all contained in a single container that can be used for storage, preparation and servings.

And as the world progressed technologically, developing new needs and tastes in the process, Nissin has kept pace. On March 11, 2008, when NASA’s space shuttle Endeavour blasted off, along with its usual payload of scientific instruments, the shuttle also carried our newly developed udon, soba, yakitori, and inari-zushi, shouga-inari-zushi and okonomiyaki space rations. These space foods were jointly developed by Nissin Foods and the Japan Aerospace Exploration Agency (JAXA). Nissin developed these noodle side dishes to support the scientific activities of Japan's Kibo Laboratory and the astronauts.

Indo Nissin Foods Limited, a subsidiary of Nissin Foods Holdings Co., Ltd., Japan, was incorporated in 1988 and is committed to developing brands that communicate the wholesome taste, satisfaction and fun of instant noodles along with food safety and customer enjoyment.

It has been 50 years since we pioneered instant noodles, but our eyes are still set on the future, wondering what will be the next new product, and the next, and the one after that…

Ramen Museum
"The Momofuku Ando Instant Ramen Museum opened in Ikeda City, Osaka Prefecture, in November 1999"

Where it all started
"Inside Momofuku Ando's research hut (reconstruction)"

Year Chronology
1958 Chicken Ramen, the world's first instant noodle product, introduced by Nissin Food Products Co., Ltd. in Japan.
1970 Nissin Foods (U.S.A.) Co., Inc, the Company's first overseas operation, established in Gardena, California.
1971 Cup Noodles introduced.
1973 General Research Centre begins operation in Japan.
1988 Indo Nissin Food Ltd. incorporated in India.
1991 Jigani Factory (Bangalore, India) of Indo Nissin Foods Ltd. begins operation. Top Ramen & Cup Noodles introduced in India.
1998 Rewari Factory (Haryana, India) of Indo Nissin Foods Ltd. begins operation.
1999 The Momofuku Ando Instant Ramen Museum in Ikeda city, Osaka Prefecture, the world's first instant noodle museum, opened.
2002 Food Safety Research Institute established in Japan.
2003 Aggregate Sales of Cup Noodles brand since launch in 1971 top 20 billion servings in the world.
2005 Nissin Foods marks a world first with its Space Ram, developed for the Space Shuttle Discovery.
2008 Indo Nissin Foods Ltd. begins own distribution network across India.

Food is the mother of peace

Momofuku Ando invented 'Chicken Ramen', the world’s first instant noodles, in 1958 and with that one act revolutionized the way the world eats. Ever since the end of World War II, which left much of the world reeling under food shortages, Mr Ando had wanted to create a product that could be eaten anywhere, anytime. His achievement, through months of hard work and experimentation, led to the creation of instant noodles, and brought about a revolution in culinary culture and tastes around the world.

Mr. AndoIn 1972, Mr. Ando developed 'Cup Noodles', the world’s first cup-type noodle product. This sparked an interest in instant noodles worldwide. The little seed sown by Momofuku Ando has now grown into a huge industry that supplies 85.7 billion servings annually to consumers throughout the world.

Momofuku Ando was born on March 5, 1910, and graduated from Ritsumeikan University with a degree in Economics. He later received an honorary doctorate from the University.

Even as he ran Nissin Food Products, Momofuku Ando also served in public posts such as that of the President of the Japan Convenience Foods Industry Association, Chairman of Ando Foundation and Chairman of the International Ramen Manufacturers Association (IRMA).

Time Magazine recently featured Momofuku Ando in its '60 years of Asian heroes'. Momofuku Ando passed away on January 5, 2007, at the age of 96. His funeral on February 27, was held in a space-themed setting that evoked the mysteries of the cosmos, in honour of his passion for space that culminated in the development of Space Ram, the first noodles to be consumed in space.

In an article published on January 9, 2007, the New York Times called Momofuku Ando "Mr. Noodle", adding that he had earned an eternal place in the pantheon of human progress.

We salute the great personality and commit to follow his words:

“Be detail oriented, yet bold. Be very detail-oriented in looking carefully at a situation and investigating it thoroughly, but if action is indicated, be bold and act fast”

The entire Nissin Foods Organization is united in its determination to follow the wishes of our late founder by continuing to develop innovative food products.

In his own words.

Excerpts from the autobiography of Momofuku Ando - the inventor of instant noodles.

“One evening in winter, I happened to see a line 20-30 metres long, in front of a dimly lit stall from which clouds of steam were steadily rising. People shivered in the cold while waiting for their turn. They were lined up for a bowl of ramen (noodles).

That is how I first developed an interest in ramen. I realised that people were willing to wait patiently just for a single bowl of ramen.

It was not until 10 years later that I finally succeeded in developing instant noodles. I will never forget the day. It was August 25, 1958. I named the product ‘CHICKEN RAMEN.’

“It is said that clothing, food and shelter are basic human necessities. To that I would add this observation: Without food, there would be no clothing and shelter or, for that matter, art and culture.

I realised the importance of food in times of deprivation during and immediately after the war. I coined the phrase 'Peace follows from a full stomach' to express my sentiments.”

Corporate Philosophy

Nissin founder the late Momofuku Ando developed the three concepts that make up Nissin’s corporate philosophy.

“Shoku Soku Se Hei” - “Peace will come to the world when people have enough to eat”

“Bi Ken Ken Shoku” - “Intelligent eating for beauty and health”

“Shoku So I Sei”- “Creation of foods to serve society”

Core Value-Quality policy

“We continuously strive to meet customer expectations and trust by providing affordable products of good taste and convenience without compromising on quality.”

Yuji Tabeta,
Managing Director,
Indo Nissin Foods Limited.

Quality & Commitment

Assuring Ultimate Quality And Safety

NISSIN FOODS HOLDINGS has developed and operates its own rigorous food testing and quality assurance system, which monitors handling and processing safety.

Safety as an exacting science

In 2002, we established the Food Safety Research Institute to develop a scientifically based quality assurance infrastructure, allowing consumers and their families total trust in our quality and safety. The institute monitors the quality of daily production through on-site quality surveys and process control, it plays a critical role in ensuring the quality of our products.

In April 2008 the Food Safety Research Institute obtained certification for ISO 17025 (the international standard for testing capabilities and management systems) and it continues to upgrade its quality control systems.

Assuring food safety at the source

The Food Safety Research Institute also performs safety audits under Nissin’s Inspection Standards for Food Safety (NISFOS), established in 2004. These audits cover food safety management systems, manufacturing standards, facilities maintenance and sanitation at the plants of raw materials suppliers. Evaluation is carried out objectively using inspection checklists, and the inspection results are expressed numerically as “Safety inspection points.” The institute provides remedial guidance and quality control systems support to a factory that receives a low score.

Food safety in our Manufacturing

In manufacturing process quality control, the institute posts supervisors to supplier sites to confirm “4M Control”, the confirmation of materials, methods, machines and manpower involved in manufacturing processes.

The central control, manufacturing site audits and process control described above are the backbone of our product quality assurance.