History and Evolution
In 1958, Momofuku Ando, the founder of Nissin Foods, invented CHICKEN RAMENTM, the world's first instant noodle product. His achievement brought a revolution in culinary culture. In 1971, he developed CUP NOODLE ®, the world's first cup-type noodle product. That seed sown by Momofuku Ando has grown into an industry that supplies 93.6 billion servings annually to consumers throughout the world. In the editorial in its January 9, 2007 edition, the New York Times expressed appreciation for the achievements of "Mr. Noodles," who it said deserved an eternal place in the pantheon of human achievement.
The Development of Instant Noodles
The technology of CHICKEN RAMENTM developed by Momofuku Ando in a humble shed behind his home involved rapidly drying noodles through flash-frying in oil. This method became the basis for all instant noodle production. His revolutionary CUP NOODLE ® concept in which a single container serves as packaging, cooking vessel and serving dish was the basis for cup-type instant noodles. These two inventions by Momofuku Ando revolutionized culinary culture on a global scale.
Development of Ramen for Space
Another of Momofuku Ando's achievements was the development of Space Ramen, the first noodles to be consumed in outer space. After NASA's stringent quality and safety check, the product was carried into space by Japanese astronaut Soichi Noguchi aboard the Space Shuttle Discovery in July 2005. Space Ramen are based on technology developed over many years, including systems to prevent the noodles and soup from escaping in zero gravity. Having spread throughout the world, instant noodles have now carried his ideals into space.
In October 2008, our company shifted to a holding company structure including seven domestic business companies and four overseas business regions; America, China, Asia, Europe, and started anew as the Nissin Foods Holdings, consisting of eleven business areas, such as instant noodles, chilled food products, frozen food products, cereal products, confectionaries, and lactic acid bacterial beverages. The major objectives in adopting a holding company structure are to reinforce the group’s strategic capabilities, realize benefits from synergy creation and develop management personnel.