Knorr Soupy noodles is a popular instant noodles brand among kids and adults in India, along-with other popular instant noodles brands like Maggi, it too has been under the scanner of food safety officials.
It is a highly processed food containing high proportions of salt 1.09 gm per serving of 70 gm, not recommended for people susceptible to hypertension or heart disease.
The foodnetindia rating for this product :-
Foodnetindia safety rating : 2 (On a scale of 1 to 10 from very unsafe to very safe)
While we believe the product to be safe, we are forced to reduce its rating due to the unsafe manner in which people consume it. In India, instant noodles are widely used as a meal replacement without added vegetables and protein. This makes it unsafe due to the lack of balance and nutrition, becoming a possible cause for lifestyle diseases like obesity, diabetes, non-alcoholic fatty liver disease and hypertension.
Foodnetindia wholesomeness rating : 2 (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Knorr Soupy noodles could be a grain replacement in a meal and little else. Its wholesomeness and nutrition would be comparable to any grain and therefore while acceptable as a part of a nutritious meal, it does not constitute a wholesome meal by itself.
Ingredients in Knorr Soupy Noodles which are a concern:
Edible Vegetable Oil
Hydrolysed Vegetable Protein
Edible Vegetable Fat
Flavour Enhancer- 627, 631
Knorr Soupy noodles contains a high amount of salt of 1.09 gm per 70 gm serving of it. Instant noodles across all brands are known to be high on salt content and high sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
Edible Vegetable Oil
Knorr Soupy Noodles does not specify which edible vegetable oil has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
Certain vegetable oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
Hydrolysed Vegetable Protein HVP
Hydrolysed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients in frozen and packaged food.
According to European law wheat and soy are subject to allergen labelling on food information to consumers. We believe that Indian manufacturers of packaged foods must follow the best practices from the developed world and must specify if wheat and soy have been used.
In any case, we believe that the manufacturer must specify the source of the vegetable protein.
Edible Vegetable Fat
Often brands tend to obscure the fact that they have used hydrogenated or partially hydrogenated vegetable oils by using the term “edible vegetable fat”. Hydrogenated fats are a source of trans fatty acids or “transfats”, which are harmful to health. Transfats increase the likelihood of heart disease, stroke, cancer and many other ailments.
This food product does not specify which edible vegetable fat has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
The term “vegetable oil” can be narrowly defined as referring only to plant oils that are liquid at room temperature, or broadly defined without regard to a substance’s state of matter at a given temperature. For this reason, vegetable oils that are solid at room temperature are sometimes called vegetable fats.
Flavour Enhancer 627 and 631
It is used as a flavour enhancer. Inosinic acid and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product. Asthmatic people should avoid inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.
Other ingredients that are in the product but not a major source of concern in our opinion are:
Spices and condiments
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