Dive Brief:
- Top Ramen, owned by Nissin Foods, is updating its entire product line to reduce sodium by 15% and remove MSG and artificial flavors, according to a company press release. The serving size and price will not change.
- Nissin Foods conducted taste tests with hundreds of consumers who identified themselves as "heavy users." The participants reported they enjoyed the new, updated recipe.
- The packaging on Top Ramen noodles is also getting an update. Their two vegetarian flavors, Soy Sauce (previously Oriental) and Chili, will now be easier to identify.
Dive Insight:
Top Ramen has been a dorm room staple for years. The low price and simple preparation instructions have been the main drivers for this noodle favorite. Now, a healthier recipe can be added to the list.
Top Ramen’s target consumers have traditionally been 20 to 35, college or graduate students, recent graduates living on their own, and people starting families. In short, consumers with a limited budget and not much time to spend in the kitchen. This group has a special interest in fresh and healthy foods, which makes this update especially attractive to them.
However, the reformulation Top Ramen’s reformulation isn’t making Top Ramen stand out as much as it’s helping the brand keep up with other products on the shelf. In 2016, Nissin's Cup Noodles' products were retooled to reduce their sodium load, and eliminate added MSG and artificial flavors. Earlier this summer, they started a new line called Very Veggie that also included a full serving of vegetables.
The cleaned up recipe should appeal to Top Ramen’s target audience, and even older consumers considering a culinary trip down memory lane. However, shoppers watching their sodium intake may still pass on the instant noodles. The old chicken variety had 76% of the recommended daily amount of sodium per package. The updated one has 64.6%. It’s an improvement, but still not exactly heart smart.
Still, this move by Top Ramen to make their product healthier is a positive sign for clean label reformation. When even cheap convenience food takes the movement seriously, it encourages other CPG manufacturers to take note. Reformulating an already popular product is less expensive than investing the R&D in a new one that might fail. If the taste of the new product stays the same, there is good reason to expect the update to pay for itself in good press and potential new customers.