R&D

We've tried our best to develop various products through continuously investing on R & D and innovating related systems, and provide customers with safe and healthy food.

R&D Center

Developing safe and healthy food
with the
mind of an honest farmer

Since its foundation in 1965, Nongshim has devoted itself
to developing food that attracts the taste of Korean people and global market based on its own technology developed through R&D activities.

Nongshim R&D develops noodles, snacks , beverages, and convenient foods, and also conducts sustainable research on food ingredients, future food, nutrition & health benefits of functional foods, bioengineering, culinary science, and packaging technology to provide safe food as a global food company. In addition, it is securing cutting-edge technology for food safety that customers can trust and eat by possessing world-class food analysis and safety technologies.

Product development

Globalization of the taste of Korea using a global R&D network

Nongshim is striving to improve cutting-edge technology based on the three spirits of ‘craftsmanship’, ‘pioneering customer needs’, and ‘creating new tastes’ as a leading Korean food company.

장식 이미지
Nongshim's product development spirit is incorporated in the history of new product launches. Products that were developed and launched by Nongshim for the first time include ‘Jajangmyeon', 'snack’, ‘Naengmyeon' (making it processed food for the first time in the world), and 'extruded rice noodles'.
장식 이미지
Nongshim seeks and develops healthy natural materials using fermentation technology and efficacy evaluation technology, and applies them to its products. In addition, it is focusing on research on fermented ingredients such as Cheonggukjang and Doenjang by paying attention  to the functionality of Korean traditional healthy ingredients. Nongshim is constantly researching natural food materials that can be applied to products through the development of new functional peptides to prevent lifestyle-related diseases, aging, and obesity, development of technologies to improve bioavailability and protein processing technology, maintenance of functionality, and development of alternative materials.

In addition, we intend to design and maintain optimal nutritional balance through constant communication with customers. To this end, Nongshim is conducting research on healthy eating habits of noodles and development of future-oriented products. It is designing products that can improve health and nutritional value through nutrition and metabolism studies of processed foods.
장식 이미지
Nongshim has been operating a testing laboratory accredited by the Korea Laboratory Accreditation Scheme (KOLAS) for the first time in the industry in 1997. In addition, we have the highest level of food analysis technology in Korea, and use state-of-the-art analysis equipment to ensure product quality and safety.

Nongshim is developing products with food safety as the top priority from the development stage, and is also making efforts to develop technologies to reduce harmful substances in order to provide safe food to customers. Nongshim is the first in the industry to acquire HACCP for all products in all factories by producing products with strict hygiene and safety management standards to all stages from raw materials to finished products.
라면 이미지
Packaging is the face of our products. The packaging of Nongshim products is designed to be easy to use and accurately recognized from the perspective of consumers by introducing the concept of universal packaging.

Nongshim utilizes global R&D networks around the world to develop the highest quality products to spread our tastes to the world. It operates systematically from or It operates an organized system from production to management to standardize taste and strengthen product power.

세계지도 : 농심 R&D센터(서울), 미국 R&D (LA), 중국 R&D (상해), 일본 Technical 지원센터 (동경) 세계지도 : 농심 R&D센터(서울), 미국 R&D (LA), 중국 R&D (상해), 일본 Technical 지원센터 (동경)
   

In order to satisfy the tastes of various customers with age, region, and cultural differences, Nongshim is doing its best to measure and analyze the principle of taste and sensory characteristics through the training of a panel specializing in sensory evaluation. This in-depth study on taste has been applied to Nongshim products exported to more than 80 countries around the world, contributing to the globalization of the taste of Korea.

Safety

Nongshim is thoroughly managing from the origin of raw materials to production and distribution, and intends to provide reliable foods in order to make a better product

Carefully selected raw material management

Food safety management starts from the purchase of raw materials such as potato, shrimp, and rice, and only safe ingredients are used through regular analysis and on-site inspection.

Nongshim Food Safety Research

Nongshim was accredited by the Korea Laboratory Accreditation Scheme (KOLAS) for the first time in the industry in 1997 and it is capable of predicting and analyzing hazardous substances in advance, sharing analysis technology with various domestic and international food companies and institutions, and conducting systematic consulting.

Major analytical techniques
 
 
Pesticide residue inspection

All agricultural products and related products used by Nongshim are tested and monitored for 400 kinds of major pesticide residues using state-of-the-art analysis equipment (GC-MS/MS, LC-MS/MS, etc.).

Radiation inspection

Nongshim has introduced physical detection methods (PSL, TL, ESR methods) and chemical detection methods (using GC-MS) to manage raw materials to check whether they are sterilized by irradiation.

Radioactivity inspection

In order to secure radioactivity safety, gamma spectroscopy was introduced, and regulated nuclides (131I, 134+137Cs) are strictly monitored.

Pesticide residue inspection

All agricultural products and related products used by Nongshim are tested and monitored for 400 kinds of major pesticide residues using state-of-the-art analysis equipment (GC-MS/MS, LC-MS/MS, etc.).

Radiation inspection

We have introduced physical detection methods (PSL, TL, ESR methods) and chemical detection methods (using GC-MS) to manage raw materials to check whether irradiation is sterilized or not.

Radioactivity inspection

In order to secure radioactivity safety, gamma spectroscopy was introduced, and regulated nuclides (131I, 134+137Cs) are strictly monitored.

HACCP 인증마크
HACCP certification for all Nongshim factories
All of Nongshim's factories are operating a hygiene management system in accordance with HACCP standards to prevent food hazards from occurring.
※ What is Hazard analysis critical control point (HACCP)? A hygiene management system to prevent biological, chemical, and physical hazards from being mixed or contaminated in the food at each stage from the production of raw materials of food until consumption by the final consumer.
ISO 9001(품질경영시스템) / 14001(환경경영시스템) 인증마크
Nongshim’s ISO 9001 (quality management system) / 14001 (environmental management system)
Nongshim complies with and manage ISO 9001 / ISO 14001 standards in order to achieve the quality of Nongshim products that you can trust and eat.
International standard established by ISO. A system that ensures that the product and service systems provided to customers satisfy prescribed requirements and are continuously managed.
FSSC 22000 (식품안전시스템 인증) 인증마크
Nongshim Busan factory obtained FSSC 22000 (Food Safety System Certification).
Nongshim complies with FSSC 22000 standards to ensure global level of safety for exported products.
※ What is FSSC 22000?
It is the system to certify the food safety by complying with standards for hygiene, safety, security specified in all stages from raw material, production and logistics to produce products that meet the international standards for food safety/security recognized by the Global Food Safety Initiative (GFSI).
top move