Monde Nissin Experiencing Backslash Over Pancit Canton Change
Author: Jake Muntinlupa
- Popular noodle brand 'Lucky Me!' surprised everyone by launching a new line of their pancit canton
- Consumers and distributors took to social media to demand for the return of the old pancit canton
- Lucky Me! was launched in 1989 and has been a Filipino household staple ever since
Nothing describes Filipinos better than our love for food. Food is central to every occasion,
whether big or small. In this country, you can bet that whenever you walk in on someone who is just
about to eat youll hear the words, Kain tayo!. (Lets eat!)
We have a lot of dishes to choose from but the humble pancit canton (stir-fried noodles) hold a
special place in our hearts.
When one mentions pancit canton, the brand 'Lucky Me!' is sure to come to mind. Monde
Nissin, the company that manufactures 'Lucky Me!', decided to rebrand their popular product. The
makeover featured flatter and thicker noodles, and they also changed the noodles shape from square to
round.
Monde Nissin promised that this is their best-ever pancit canton. However, such a marketing
gimmick fell short of consumers expectation. While most agree that the noodles are indeed smoother
and not prone to sticking when cooked, many complain that it is not as savory as it was before. Some
even call the new branding as 'fake.' Many speculate that while the new packaging boasts of thirty-
percent (30%) more noodles, the size of the flavor packets remained the same.
Loyal consumers and local distributors took on the 'Lucky Me!' Facebook page to air their
concerns. Why fix something that isnt broken? lamented several commenters.
Balik nyo na iyong dating pancit canton. Hindi mabenta ang bago, naluluma lang, a sari-sari store
owner said.
(Bring back the old pancit canton. The new ones are not sellable, they just become stale.)
Twitter has also been flooded with the #BringBackOldPancitCanton hashtag.
Melissa Pabustan, Monde Nissins Head of Corporate Communication, addressed the concerns
by stating that, We are listening. It's not like we have done this, that's it. We are listening to consumers
and carefully evaluating our options and we are working hard towards keeping that trust and love of
consumers for our brand. So, we're trying to balance the benefits of the improved version and the old
one so we're getting there."
Pabustan added that the company's teams are analyzing and evaluating what the consumers
liked about the old version so they can apply it to the new one. What do you think? Will we get the old
pancit canton back? -IS, Kami Media.
Reference: https://kami.com.ph/22178-netizens-furious-pancit-cantons-makeover-heres.html
Lucky Me is PHs most chosen brand anew Kantar
Worldpanel Brand Footprint study
MANILA - Local instant noodle brand Lucky Me regains the top spot as the most chosen brand by
Filipino consumers in 2015. The Brand Footprint research of Kantar Worldpanel notes that the 2013
topnotcher has once again led the 340 fast moving consumer goods (FMCG) brands in the Philippines.
Lucky Me recorded a total of 871 million Consumer Reach Points (CRPs), overtaking previous leader,
Nescafe (812 million CRP), by 59 million points.
On its fourth year, Kantar Worldpanels Brand Footprint study continues to measure the strength
of the brands through Consumer Reach Points (CRPs). This innovative metric, which has been the basis of
the ranking since the study commenced in 2012, measures how many households around the world are
buying the brand (penetration) and how often are they purchasing it (frequency). CRP representatively
captures the choice of Filipino shoppers as the study is based from their actual purchases. In the
Philippines, the study analysed a total of 17 billion shopper decisions and 105 categories.
Number 1 brand, Lucky Me, reaches 98% of Filipino Homes and is being purchased 40 times in a
year, on average. Runner-up Nescafe maintains a steady penetration of 92% but has been bought 4x less
frequently in 2015 (from 44.6 to 40.4 times). Rounding up the Top 5 of the Kantar Brand Footprint study
are: Surf (659 million CRP), Great Taste (566 million CRP) and Palmolive (560 million CRP).
The 10 Most Chosen Brands in the Philippines in Kantar Worldpanels Brand Footprint study are as
follows:
Ran Consumer Reach Penetration Frequency of CRP Growth %
Brand
k Points (Million) % purchase 2015 vs 2014
Lucky Me 871 98.1 40.4 +3
1
Nescafe 813 91.7 40.4 -8
2
Surf 659 90.2 33.3 +2
3
Great
566 76.8 33.6 +11
4 Taste
Palmolive 560 85.9 29.7 +10
5
Milo 505 85.0 27.0 -2
6
Bear Brand 492 89.5 25.0 +5
7
Ajinomoto 435 87.4 22.7 +6
8
Silver
401 82.2 22.2 +6
9 Swan
Maggi 394 87.2 20.6 +6
10
Fastest Risers: Strong launches could lead to strong growth
Kantar Worldpanel Philippines also features brands that are growing the fastest in terms of CRPs.
On top of the list is Kopiko, which moves 5 places up, now at 11th. Kopiko attracts an additional 1.5
million more homes versus the previous year and is also purchased 4 times more on average, making it
the fastest riser in 2015. The campaigns for its new variant, Caf Blanca, have been instrumental in
boosting Kopikos ranking.
Not far behind is Ariel with a 10-point increase in penetration, enough to enter into the Top 50
this year. Ariels rapid growth is attributed to its 70-gram sachet, heavily promoted in a viral TV
commercial.
Five (5) out of the 10 risers are local brands, which also banked on campaigns and celebrity
endorsements.
The complete list of Top 10 fastest risers in 2015 are as follows:
Ran Consumer
Rank Movement Brand CRP Growth % 2015 vs 2014
k Reach Points (Million)
11 5 Kopiko 380 +41
49 7 Ariel 99 +33
34 7 Pepsi 131 +27
47 4 Mega 101 +20
16 2 Sunsilk 309 +19
27 5 Dove 160 +15
50 3 Silka 94 +14
23 6 Joy Dishwash 179 +14
21 1 Champion 224 +11
37 3 Hansel 116 +11
Kantar Worldpanels Brand Footprint study covers 44 countries around the world, across the food,
beverage, health and beauty and homecare sectors.
Reference: http://adobomagazine.com/philippine-news/lucky-me-phs-most-chosen-brand-anew-kantar-
worldpanel-brand-footprint-study
Lucky Me!
Lucky Me! is the undisputed no. 1 instant noodle brand in the Philippines with a wide array of
innovative and flavorful noodle varieties.
Launched in 1989, Lucky Me! has since grown into a household brand enjoyed by almost every
Filipino family. Filipinos love for the brand developed through the years as Lucky Me! has always been
understanding and responsive to its valued consumers through continuous innovations in its products.
The Lucky Me! logo visually sends the signal of the brands care for its consumers. A graceful
circle runs around the Lucky Me! text to give a feeling of a warm embrace from a good friend. The waft
connotes the pleasant aroma and freshness of the meal ahead. It triggers happy memories of light,
bonding moments of sitting around, sharing life, and eating together over fantastic, flavorful, and fuss-
free meals.
Reference: http://www.mondenissin.com/products/brand/lucky-me#brands
Lucky Me! Pancit Canton to balance the
benefits of the improved version and the old
one Makers
Author: Patrick Dones
Lucky Me Pancit Canton manufacturers are trying to look into balancing the old and new
versions of its popular product
This is amid the comments from many consumers to bring back the old Lucky Me Pancit Canton
Earlier this month, the company revamped its product to the disappointment of several buyers
Its safe to say that a lot of Filipinos love pancit canton. No, not the authentic ones served in Chinese
restaurants but those instant meals that come in a plastic packaging Lucky Mes Pancit Canton. Lucky
Me! is trying to balance what the consumers liked about the old version so these can be applied to the
new version.
An old and lasting favorite of the Filipino palate is the Lucky Me brand bought at P7 to P10 in the
nearest neighborhood stores or supermarkets.
Admit it, youve probably craved for this salty treat and found yourself asking for more because one
pack is not enough to satisfy you.
As all commercial products, manufacturers tried to address the concerns of their consumers. Thats
why last month, the favorite Lucky Me variant revamped it to a less nakakabitin (crave-for-more)
version.
Kasi di ba bitin sila sa isa [Usually buyers crave for more than the contents of one pack] so ngayon
[now] bigger. And the noodles are smoother so when you slurp it, its supposed to give you that
umami, said Monde Nissins Melissa Pabustan in a feature story by PhilStar.
But apparently, fans were not happy with the new Pancit Canton as many wanted the return of the
good old treat they are used to.
Pabustan also said in the PhilStar feature that they are listening and looking into the comments of
its consumers.
We are listening to our consumers and carefully evaluating our options and we are working hard
towards keeping that trust and love of consumers for our brand, she said.
Were trying to balance the benefits of the improved version and the old one so were getting
there, she added.
Will this mean there will be a return of the tasty goodness that kids and adults alike have learned to
love? Guess everyones in for another surprise.
But if you want to take a more active approach to bringing it back, a petition calling for the Return
Original Lucky Me Pancit Canton Noodles and Recipe has its own page at change.org. Currently, the
page has reached 310 supporters.
Reference: http://kickerdaily.com/posts/2016/06/old-lucky-me-pancit-canton-to-comeback-in-new-
produc-version/
Monde Nissin clarifies glass particles found in
Lucky Me Pancit Canton
Author: April Lastimoza
MANILA, Philippines Monde Nissin, maker of Lucky Me Pancit canton, has issued a statement
regarding the alleged glass particles found in the condiments pack of their product.
Just recently pictures and videos were posted on Facebook and YouTube showing the glass
particles.
In a video post of a concerned Facebook user, he said he bought 6 packs of Lucky Me Pancit
Canton. He cooked two packs and noticed that the noodles smelled different and the sauce did not mix
well but he still ate. To his disbelief, he almost swallowed a big glass particle.
As seen on the video, the concerned netizen opened the other pancit canton packs he bought
and found the same thing. He checked if they were indeed glass particles by washing them using running
water.
He said he wants to raise awareness to avoid possible health problems in the future.
Upon seeing the video, many people said they will stop buying and eating the product.
However, Monde Nissin said there is no truth behind this.
On its website, the company released its official statement over the matter, which reads: It has
come to our attention that there are messages being shared about glass-like particles found in the soy
sauce sachet of Lucky Me! Pancit Canton.
These are salt particles which naturally form when product is subjected to varying temperatures.
Every soy sauce sachet is printed with a note to guide consumers on this natural occurrence. As these
are made of salt, the particles will dissolve when mixed with freshly cooked noodles or hot water.
Rest assured that Lucky Me! places high regard in product quality and safety by employing
stringent quality control measures.
The company provided a step-by-step procedure how to confirm if the alleged glass particles
are indeed salt particles.
First, pour hot water on the particles. Stir the water. Within five minutes, the salt particles will
definitely dissolve.
Reference: http://kickerdaily.com/posts/2015/07/monde-nissin-clarifies-glass-particles-found-in-lucky-
me-pancit-canton/
What You Should Know About Instant Noodles
Beyond the Label: An Article on Instant noodles
It is hell week as they call it, deadlines are by the hour and an exam is just around the corner. You get
a 30-minute break in between an important lecture and studying for the next exam. You are hungry so
you quickly grab a pack of instant noodles from your food stock, heat up some water and in five minutes
you get a meal, enough to get you through the rest of the day. It is a common scenario, but before you
heat up water for your next instant noodle meal, have you ever stopped to even read the label?
Instant noodles have become a part of the diets of many college students, and the reason why is not
really difficult to answer. Instant noodles are accessible and cheap. They range from about a meager P5
to less than P20 at the nearest grocery. Jessie Viloria, a Development Communication (DevCom)
sophomore reasons, Kasi minsan kapos sa budget so yung noodles na lang, tsaka madali lang kasi siya
iprepare, e malalate na ako yun, instant noodles na lang. That is another reason, instant noodles are
easy to prepare in a way which is faster than cooking meals and more convenient for students on the go.
It also tastes good and easily satisfies a hungry stomach. Fior Casilag, a Biology sophomore, personally
terms this as junkilicious, (it is) like the satisfaction you get when eating junk food. Yung madaling
mabusog, she describes. She adds Vienna sausages, hard-boiled egg, cut fried potatoes and sometimes
tomatoes to make them taste better.
Dr. Lilia Collado of the Institute of Food Science and Technology explains that instant noodles are
heavy on the stomach because they contain good quality starch, starches you have in noodles are
digested slowly. Glucose blood sugar is released at a modulated rate or gradually. Hindi ka nagugutom,
and youre satisfied for a long period of time.
Shelf It!
Instant noodles usually take up a whole shelf at groceries. They come in varying flavors, kinds of
preparations, labels and packaging.
A number of companies have found a stable profit in the instant industry. Monde-Nissin
Corporation is responsible for the labels Lucky Me and Pista Pansit Ulam this in collaboration with the
Department of Health. Nissin-Universal Robina Corporation owns the labels Nissins Ramen and
Yakisoba, Universal Robina has Payless while Zesto Corporation has Quickchow, and Nestl Philippines,
Inc. owns the Maggi brand.
You can buy instant noodles to get a wet or dry kind of meal. Wet in the sense that the finished
product is served with soup and the flavor is added before adding the water. Among these are mamis
and ramens that come in chicken and beef flavors. The versions of Japanese or Chinese stir-fried noodles
are part of the dry variety, where the hot water is drained before the flavoring is added. Students usually
prefer the dry kind and mention Lucky Me Pansit Canton as their favorite. It is the more in thing
nowadays, observes registered nutritionist-dietitian Aileen de Juras, an instructor at the Institute of
Human Nutrition and Food at the University of the Philippines Los Baos (UPLB).
Instant noodles are made instant by frying, Dr. Collado explains. Wheat, flour, water and salts are
mixed and massed. Then the dough is rolled flat into sheets and cut. The noodles are steamed before
they are fried at high temperatures for them to dry.
Instant noodles dont have any special type of packaging, one thing which makes them so cheap. After
processing, they are just packed and sealed, keeping the elements out. The manner of preparation is
reflected in the way they are packed and are priced.
The most common packaging is the pillow pack, which is the cheaper kind. Manufacturers use thin
plastic and seal the noodles and their flavorings inside. Instant noodles in pillow packs are cooked over
fire for about seven minutes or until the noodles are ready to eat.
The more expensive package needs less time and resources to prepare. Here the noodles are packed
in plastic or Styrofoam containers for convenience and sealed with aluminum lids. They are prepared by
just adding hot water, and letting it set for about five minutes. Dr. Collado notes these noodles are more
cooked during processing and are porous where water, air etc. easily penetrates them.
Bad for the Health?
Youve heard it before: Instant noodles are bad for your health. But Ms. de Juras says eating the
noodles isnt bad, what is bad is the preservatives in them. These preservatives contain high levels of
sodium, that when accumulated can be a contributing factor to the development of cancer and
cardiovascular diseases (CVD). Preservatives also contain nitrates which produce nitrosamines from their
combination with secondary amines. Nitrosamines are easily oxidized and can lead to cancer. In the
chapter Toxicology of Preservatives in the book Developments in Food Preservation edited by RH Tilburg,
TJB Gray lists the possibility of nitrates as potent carcinogens. A single molecule of carcinogen is enough
to initiate the cancer process.
However, it is wrong to say that a person will get cancer because they ate instant noodles, reminds
Ms. de Juras. We cannot blame cancer solely on eating instant noodles. A person may have a genetic
predisposition, or have no form of exercise, or it may be in something else they eat. As Dr. Collado
advises, Everything should be taken in moderation.
Reading the Label
Looking at the back of instant noodle packs, we find the ingredients. This is helpful for people who
have certain diseases and must avoid certain additives in foods. Ms. de Juras observes people are not
fond of reading labels, but stresses that we should. Labels contain not only the brand, manufacturer, and
preparation, but also the ingredients used to make the instant noodle and its flavoring.
The following are just a few of the ingredients listed on instant noodle packs which may strike anyone
who is unfamiliar with them:
Palm or vegetable oils are used to deep fry the noodles and dehydrate them. This contains a lot of
saturated fat which can clog up in the arteries and cause CVD.
Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are classified as antioxidants
which inhibit the growth of bacteria and have anti-microbial activities in the chapter New Preservatives
and Future Trends by JL Smith and Nicholas Pinatauro.
The yellowish coloring of the noodles is brought about by food colorings. The ingredients FD&C yellow
#5 and 6 are examples of these.
Xanthan gum is just an extender says Ms. de Juras.
Sodium Benzoate is the preservative which is the culprit of hypertension, Ms. de Juras explained, along
with disodium inosinate and disodium guanylate which are both used for flavoring. The seasoning
contains soy sauce which is high in sodium plus it already has monosodium glutamate (MSG) and iodized
salt. This is why instant noodles have such high sodium content. High salt content can cause kidney
stones, asthma and heart disease.
The small bits of vegetables in instant noodles are dehydrated and no nutrients can be absorbed
because the juices of the vegetables where the nutrients come from were taken away and only the fiber
is left. This dehydration is done so that water is unavailable for the growth of microorganisms.
Dietary fiber helps in flushing out toxins from our body. Insoluble fiber found in vegetables increases
fecal weight and promotes bowel movements.
Some brands of instant noodles are fortified with a vitamin premix which contains Vitamin A
(Retinol), Vitamin B12 (Cobalamine), Vitamin E, Vitamin D3, Folic Acid, Vitamin B2 (Riboflavin), Vitamin
B1 (Thiamine), Calcium and others. Ms. de Juaras explains that in fortification, vitamins and minerals are
added to staple foods usually consumed by the masses.This not only masks the sodium content and
preservatives but counters the bad effects it may have on health. Vitamin A, for example, is an
antioxidant which can help prevent cancer. Fortification is done by the DOH and other agencies as a way
of preventing diseases caused by deficiencies in vitamins and minerals. Fortification takes several
processes of incorporating vitamins and minerals into food products.
Labels also carry Nutrition Facts. Most brands in the market have them, 12 out of the 15 instant
noodle varieties have the Nutrition Facts itemized on their labels. But according to Ms. de Juras,
nutrition facts help only if you understand them. Instead of looking at the total fats and claiming that to
be the reason of their weight gain, we should look at the calories. Calories are the energy value of food.
We should also look out for high sodium content and fat. Saturated fat has been studied to cause cancer.
Better Eating Habits
The best advice is going back to eating rice, ulam and vegetables. Rice is our staple, Ms. de Juras
explains, and eating other forms of carbohydrates like pasta only makes us eat more because we feel
that we are not yet full. Instead of eating just one cup of rice which contains about 200 calories, we take
more than one serving of instant noodles where one serving contains about 300 calories.
However, we can make preparing instant noodles less risky to health. Dr. Collado personally buys
instant noodles with packets of flavoring rather that those premixed to control the amount of flavoring
that goes into her familys meal. Another thing that could be done to make instant noodles healthier is
adding vegetables, says Ms. de Juras. You could add carrots, beans, also meats and other protein based
foods. But she encourages adding vegetables because it is lacking in the student diet. Adding vegetables
also means adding anti-promoters to CVD and cancer.
Students will always have constraints in money and time, and will not give up eating instant noodles
anytime soon. When asked if she would ever stop eating instant noodles, Fior gave a shrug and said, I
dont think so. Jessie is aware of the possible effects of eating too much instant noodles, though he still
eats them at an average of five times a week. He adds vegetables like pechay and cabbage, and
sometimes he adds an egg.
Now that you have read the label and know a little bit more about your ready-to-eat meal, it doesnt
mean you have to stop and throw it away altogether. You wont die of eating instant noodles, but experts
warn us that we shouldnt eat too much, too often. A good complete meal is still the best to get you
going for the day.
Reference: http://jenavictoria.blogspot.com/2004/10/what-you-should-know-about-instant.html?m=1
The Dangers of Instant Noodles by: Rigoberto D. Tiglao
Shopping for groceries at the supermarket is one of my fun chores. An off-shoot of my love for
cooking, I enjoy lingering in the aisles reading food labels, comparing prices, and debating whether or
not the latest sales offer is worth it, or just a rip-off.
I also like taking a sly peek into other peoples supermarket carts in order to render silent
judgment unto their food choices. So far, Ive found that many people are buying way too many
processed food, up to three-fourths of their trolley containing food that are designed to last for months
and years on the shelves, and certainly lacking in life-giving enzymes.
One time, I espied a couple with young kids in tow, pushing a cart half-filled with Lucky Me
noodles and an odd assortment of bread, sardines, chips, soda, and other ready-to-eat food. An old man
who should know better had a trolley filled with hotdogs and canned corned beef, and of course those
ubiquitous cookies and snacks. I hope that he either has a snack shop or has lots of hungry
grandchildren.
My real beef is with instant noodles, which I strongly believe is contributing to the enfeeblement
of the Filipino masses (is this why we keep electing jokers?). It may be the cheapest food to buy
nowadays, but its long-term effect on brain health and physical growth is something that parents should
seriously consider before serving it to their children.
According to the World Instant Noodles Association, the Philippines is the 9th largest market in
the world for instant noodles. Filipinos altogether consume 2.7 billion packets or cups of instant noodles
every year, making billionaires out of these noodle manufacturers and dullards out of all their regular
patrons.
Just look at the back of your favorite instant noodle pack and judge for yourself. What should be
a simple noodle in a beef broth has at least 21 ingredients: Wheat flour, palm oil, iodized salt, sugar,
monosodium glutamate, cornstarch, natural and artificial beef flavors, soy sauce powder, spices (garlic,
black pepper), whey powder, caramel powder, carbonates, phosphate, guar gum, dehydrated chives,
anti-caking agent, iron, flavor enhancers, tartrazine, sunset yellow, and green tea extract.
Any other ingredients that they didnt declare? There are reports from US media that instant or
ramen noodles contain the food additive tertiary-butyl hydroquinone (TBHQ), which is a by-product of
petroleum. Overconsumption of chemicals such as these (and the artificial dyes such as tartrazine) could
put your health, and those of your children most especially, at serious risk.
MSG is also a flavor enhance that many Filipino restaurants love to make use of, and I can always
tell if they used it by the side effects it engendersheadaches, pain at the nape, nausea, and a general
feeling of blah followed by an intense desire to sleep everything off.
Food that contain plenty of MSG initially will taste good because this is a substance that
overstimulates your neuron receptors, thus theyre also called excitotoxins. Glutamates occur naturally in
nature such as in seaweed and seafood, but the problem is most commercial cooks just use the industrial
manufactured MSG, which just tricks your tongue and brain by prompting the sense of umami or
savoriness in your food.
Because of the many criticisms against MSG, manufacturers have learned to hide them with
other ingredients. So, if you see the terms natural flavors, spices (general), hydrolyzed protein,
autolyzed yeast extract, sodium caseinate, bouillons, and soy protein isolate these are all camouflage
words for MSG.
The Korean-made instant noodles that can be found in most supermarkets nowadays are not any
better than local ones. They are just as loaded with salt, sugar, and MSG although they have less of the
chemical-sounding ingredients (or perhaps just didnt list them, the skeptical me opines).
South Koreans and instant noodles were actually in the news recently, following a report in the
August issue of the respected Journal of Nutrition saying that Korean women who ate the noodles more
than twice a week are 68 percent more likely to have a metabolic syndrome associated with heart
disease.
Instant noodles have high amounts of saturated fat, sodium, carbohydrates, and sugar, which the
Harvard researchers believe weighted heavily against women, who apparently are more sensitive to
these ingredients than the men.
But men shouldnt start slurping on that soup just yet. The studys lead scientist Dr. Frank Hu, a
professor of nutrition and epidemiology at Harvard, told the New York Times that it is possible that the
study (which used data from 10,000 South Koreans over a two-year period) has a sociological side,
meaning that women are just more open to reporting on their health than the men.
Hu affirmed that the problem begins when this processed food is eaten more than a few times a
week. It should not be part of regular, healthy diet, he said.
Indeed, looking at the label of a popular noodle brand in the Philippines, I found this caveat:
Each pack contains 33 grams of carbohydrates and 240 calories that provide energy. Like most food
you enjoy, eat instant noodles in moderation by observing the proper serving portions and
complimenting them with a variety of other foods.
It was a general advisory, not really effective in communicating the warning that too much intake
of this food can lead to health problems. Besides who can read that teeny-tiny print? I had to use my
magnifying glass, and most people I think, wont bother reading this stuff.
It is really up to the health authorities to undertake the regulatory measures to protect the
publics health, and to undertake a strong public campaign to wean Filipinos off processed food and
more into healthy, fresh food. But this is a pipe dream, I know.
The better move is to change your own dietary habits, starting by removing instant noodles
from your list of regular food to eat. Try an experiment and not eat it for one month. The benefit for you
will be a healthier body and more importantly, a new mental clarity that will help you make even more
good decisions in life.
Reference: http://www.manilatimes.net/dangers-instant-noodles/121535/
Instant Noodles Contain Wax?
Claim- "Instant noodles contain a wax coating which is also used in the Styrofoam containers. That is why
instant noodles don't stick together when cooking. Our body needs up to two days to clean the wax.
Makes sure you stop eating a pack of noodles for at least three days after. This wax can cause cancer.
SHARE with those you care about."
Verdict- False. Variations of this claim have been circulating in various forms for more than a decade.
Instant noodles contain Palm Oil, not wax, to prevent sticking. Wax would not solve the issue anyway, as
wax melts at lower temperatures and would quickly melt off the noodles as they are heated. The
disposable containers that noodles come in do not use wax either, for the same reason. Polyethylene
coated paper, expanded polystyrene, and polypropylene plastics are used instead to make the containers
so that they are water proof.
However, disposable containers are not all equal. Some are NOT designed to be in a microwave, as they
can leach chemicals into the food that you are attempting to heat. Always read the directions on the
label or container to be safe. If you're still not sure, or it doesn't specifically mention microwaving, play it
safe and swap the container out for one that is microwavable. Having a few extra dirty dishes is a small
price to pay to avoid being sick later on down the road.
Reference: http://factsfromfiction.blogspot.com/2012/08/instant-noodles-contain-wax.html?m=1
Lucky Me! Pancit Cantons NEW LOOK
Its Friday. Everyones out and about, having dinner, celebrating, meeting friends and/or getting
drunk tonight, but not me. I decided to stay home (cue: capital L appearing on my forehead) and got too
lazy to go down and grab a bite (to think my location has a whole stretch of cafs and restaurants to
choose from). So, I scavenged in my cupboard (and my neighbors fridge as well) for whatever I can
create tonight.
And whats in almost every grocery to-buy list, should be on stock and could be considered if not no. 2 or
no. 3 in Filipinos staple food after rice: PANCIT CANTON.
Theres a bunch of brands out there but Id say Lucky Me could have been the first and made the
instants industry boom here. After more than a decade, starting from their original flavor (the yellow-
colored package) they now have (counting fingers) 5 flavors. And just recently, I found out (and finally got
time to take a photo of it, because I am to devour my last copy of it) that Lucky Me gave its pancit
canton a makeover.
When I was in the supermarket, I almost missed buying my stack of pancit canton. I guess being
a designer and a consumer at the same time I always go for visual cues. I got used to Lucky Mes color
sign when piled up on shelves. I guess I was caught surprise with the change. Good thing I still have one
left in my cupboard of their old packaging for comparison. And yes, its my cue to do my groceries once I
ran out of instants supply.
I havent encountered any TV ads yet if theyve announced theyre new look and I hope their
sales wasnt affect. Because as a loyal consumer, I almost missed it and could probably bought some
other brand for the meantime. I was in a sort of panic at that buying time. And yes (again), my grocery
list comprises mostly of my instants supply. Mostly these variants of pancit canton. (I have lazy days
moments in cooking, I live alone remember? Quick and single meal foods like these instants are my
salvation!)
Basically, everything is new except the logo: from the product shot, to the font used and the
layout. They tried to maintain the flavors distinctive color. But for a food product, theyre brave enough
to use black. Usually black is avoided as much as possible so colors and/or design wont look dark, heavy
and/or muddy. Though I missed buying the 2 other flavors (original which is yellow in the old packaging,
and calamansi that would probably be brighter green), Id see that there are recurring images in black in
all of their packaging: black plate, black band as background of the flavor and that black diagonal shading
for those with chili flavors.
Reference: https://nemcy.wordpress.com/2010/09/24/lucky-me-pancit-cantons-new-look/
