The big change that's coming to two-minute noodles

The guy who invented instant noodles, , always intended them to be a little bit unhealthy.

In 1948, the Japanese needed something cheap, tasty and high-calorie to keep them full as food shortages plagued the nation after World War II. So, Momofuku An, the founder of Japan's Nissin Foods, created instant noodles.

He went on to invent Cup Noodles, which are the go-to cheap, easy snack for a lot of us!

However, the world is now a lot more focussed on health, and consumers are turning away from processed foods.

Two minute noodles are the perfect example of what we're told we shouldn't be eating - packaged, processed, salty carbs.

So, after social pressure and a drop in sales, Maggi has changed the formula of both their two-minute noodles and their recipe base sachets.

Sodium levels have been reduced up to 55 per cent, removed some preservatives and chemicals and a gluten free range has been introduced.

"We're taking out things like maltodextrins, modified starches and emulsifiers and replacing these with ingredients people recognise, like herbs and spices," Maggi's in-house nutritionist Vanessa Furlong told news.com.au at the product launch on Tuesday.

The packaging has also changed. The healthy-sounding phrases, "Simply good for you" and "Know what is inside" are peppered across the front.

Photo / Maggi

"We're really amping up our messages around vegetables," said Ms Furlong, pointing to the packet which says "fill half your plate with vegetables or salad".

But surely once you add vegetables, they aren't really two-minute noodles anymore?! We're more concerned about the taste... hope that hasn't changed!

Read the full story at nzherald.co.nz