FoodWrite Ltd is a business specializing in the development and private-label manufacture products. The company serves UK-based and international retailers, convenience brands, and health-food startups. Known for agile product development process and market insight, we have been looking to expand into the growing instant noodle snack segment. This has been one of our briefs for 2025.
Project Objective
To develop a convenient and competitively priced noodle snack pot that aligns with current consumer trends: health-consciousness, sustainability, and global flavours.
Market Rationale Behind Brief
Consumer Trends Identified:
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Growth in the convenience food market post-pandemic.
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Increased demand for healthy alternatives to traditional instant noodles (e.g., low salt, high protein, gluten-free).
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Popularity of international flavours (Korean, Thai, Japanese).
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Preference for eco-friendly packaging and reduced plastic use.
Target Audience:
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Busy professionals and students (ages 18–35).
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Health-conscious consumers.
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Flexitarians and vegetarians.
Product Development Stages
1. Concept Generation
The team conducted brainstorming sessions and competitor benchmarking. Key ideas included:
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A vegan-friendly Korean Kimchi Noodle Pot.
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A high-protein Chicken Pho Noodle Pot.
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A low-carb, konjac noodle-based snack.
Selected Concept: A Vegan Thai Red Curry Noodle Pot, offering a rich coconut flavour, rice noodles, and freeze-dried vegetables.
2. Feasibility and Ingredient Sourcing
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Partnered with Asian ingredient suppliers for authentic spice pastes.
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Selected rice noodles for gluten-free appeal.
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Identified air-dried vegetables to reduce moisture and preserve flavour.
Challenges:
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Ensuring a 12-month shelf life.
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Balancing spice level with mainstream appeal.
3. Prototype Development
Developed five iterations, testing:
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Noodle rehydration time.
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Flavour release of curry paste vs. powdered mix.
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Packaging integrity under heat.
Outcome: Optimal results with a dual-sachet system (paste + garnish) and biodegradable cup that withstands boiling water.
4. Sensory and Consumer Testing
Conducted blind taste tests with focus groups across three UK cities.
Feedback Highlights:
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High praise for authentic Thai flavour.
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Preference for mild-to-medium spice.
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Desire for a fork included in the pot.
Adaptations made:
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Adjusted chilli levels.
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Added a compostable wooden fork.
Packaging Design
Objectives:
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Stand out on shelf.
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Communicate health and sustainability credentials.
Features:
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Biodegradable carton with water-resistant liner.
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Bright Thai-inspired colour palette.
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QR code linking to ingredient story and brand values.
Financial Summary Behind The Noodles
| Cost Component | Estimated Unit Cost (£) |
|---|---|
| Ingredients | 0.45 |
| Packaging | 0.30 |
| Manufacturing | 0.20 |
| Distribution & Margin | 0.25 |
| Total Cost Price | £1.20 |
| RRP | £2.49 |
Projected ROI: 35% margin within the first 12 months, with scale-up potential into international travel retail and vending. The precise values are not given but we are keen to show how a product cost is broken down in relative terms.
Sustainability Considerations
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Compostable packaging compliant with UK legislation.
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Ingredient suppliers verified for ethical practices.
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Carbon footprint data included in launch campaign.
Next Steps
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Scale-up production to meet demand forecasts.
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Explore line extensions (e.g., Japanese Miso, Indonesian Satay).
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Expand into multi-pack options for retailers.
The noodle snack pot project showcases our business ability to innovate at the intersection of flavour, convenience, and sustainability. With successful market testing and a unique brand proposition, the product will position the company well in a competitive and growing segment.
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