T/CFCA 0023-2021 Active Group standards

T/CFCA 0023-2021 Convenient Noodle

Publish Date: 2021-12-20 Implement Date: 2022-03-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CFCA 0023-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Starch and its derivative products

Publish Date: 2021-12-20

Implement Date: 2022-03-01

Scope

Main technical content: Convenient wet noodles, a type of convenience food originating from Japan, were developed by Nissin Foods in response to consumers' demand for healthy eating when the oil-based instant noodle market became saturated. Upon its launch, the product quickly gained popularity among consumers, and China also began to introduce and produce this type of convenient fresh-preserved wet noodles. In the early stages, due to preservation needs, an acid immersion process was added, resulting in a noticeable sour taste that was not well received by domestic consumers. In recent years, as people increasingly pursue healthy and delicious products, this type of convenient fresh-preserved wet noodles has gradually gained acceptance among consumers, experiencing rapid growth and increasing market share. Currently, there are no national or industry standards regulating this product category, with companies instead adhering to their own corporate standards. However, various enterprises encounter difficulties in meeting corporate standards for every ingredient, additive, seasoning, or food additive added during production and operation, leading to challenges in quality control and operational management, and hindering innovation. Additionally, a small number of enterprises have issues with food additive usage and product hygiene, with their corporate standards lacking sufficient rigor to effectively regulate product quality and ensure safe production. Therefore, establishing a group standard is necessary to unify product quality standards, promote excellence, and eliminate inferior products, ultimately providing consumers with safe and reliable convenient wet noodles. This group standard was developed in accordance with the requirements of the "Standardization Law of the People's Republic of China", with input from industry-renowned experts and scholars and technical staff from major production enterprises. Its purpose is to standardize the production and quality o