Noodles are staple food in many Asian countries and account for more than 12% of global wheat production each year (Euromonitor, 2013). The world market size for noodle products had reached a total value of USD 2300 million in year 2013. Market players are aware of health concerns and some have initiated moves to provide healthier options (Euromonitor, 2013). Many functional ingredients have been added into noodle formulations to provide better nutrition profile. Red palm olein, a unique product from crude palm oil, which is the richest natural source of carotenes (500-1500 ppm) and a rich source of tocols (700-1000 ppm) (Choo et al., 1993; Mayamol et al., 2007) is formulated into a stable delivery system and incorporated into the noodle.
Main Research: Dr Voon Phooi Tee