Maggi Noodles and Myths Around It Debunked

Maggi Noodles and Myths Around It Debunked

Maggi Maggi Maggi

Did you know that Maggi is a 134-year-old brand and was launched to provide easy and quick-to-prepare food to fight rampant malnutrition? A complete soup meal that was nutritious, affordable and convenient. Fascinating!

I still remember when Maggi noodles were launched in India back in 1982. Those were the days when instant food was unheard of. Maggi took the market by storm with its 2 minute noodles. It was economical, delicious and filling and came in different variants though Maggi masala has remained my favourite over the years. The lure of Maggi is such that no child or adult is untouched. So much so that we normally don’t stock Maggi at home (for fear of overeating) and only get it as an indulgence once in a while. Of course, on vacation, in our hostel days or on a roadside stall in the remotest corner of Himachal Pradesh, Maggi is omnipresent. Prepared as is or garnished with veggies, it is a filling, tasty meal. I am partial to noodles in a soupy broth, what to say! 🙂

Nestle R&D Centre Manesar

maggi myths

I got to understand their commitment to quality when I visited Nestle’s R&D Center in Manesar yesterday. State-of-the-art machinery monitors the complete carbohydrate, fat and sodium content of noodles. The tastemaker is also tested for its nutritional breakup.

maggi myths

All processes are done in extremely hygienic conditions. Every stage is tested and re-tested stringently before going into production. We got a look into scaling up to industrial scale, packaging and other testing and research procedures.

maggi myths
Noodles being tested

Maggi constantly endeavours to launch nutritionally superior noodles by way of their atta or oats noodles variants. There is a lot of involvement of consumer through constant discussions with panels of consumers, to measure likes and dislikes and to come out with more exciting and in-demand variants.

maggi myths

Maggi also has its own Culinarium or Test Kitchen which is astoundingly well stocked with equipment like ovens, tandoors and spices and ingredients.

maggi myths

The chefs are constantly trying new flavour combinations and ideas. It was enlightening to interact with them and understand the innovative tasty ideas behind Maggi noodles.

Here are some myths around Maggi that were busted during this visit:

How is Maggi Noodle Cake Created? Is It Deep Fried?

maggi myths

This is the process that Maggi noodles undergo to form that familiar 2-minute noodle cake. As the infographic shows, Maggi noodles undergo a 5-step cooking process of steaming, baking and flash frying (quick frying in hot oil for under a minute) so that the noodles are almost cooked and stay stable for several months. Then these noodles are dried and cooled, ready to be packaged. This ensures that the noodle cake lasts long, stays on the shelves for months and is cooked under 2 minutes when it reaches the consumer.

Is Maggi Balanced in Its Nutrition?

According to ICMR (Indian Council of Medical Research), a balanced diet must provide about 50-60% of Calories from carbohydrates, 10-15% from protein and 20-30% by fat. Maggi noodles have a similar breakup of its nutrients. The newly launched Maggi Oat noodles provides energy in this recommended ratio — Energy from carbohydrates (56%), protein (10%) and fats (33%). A balanced diet, however, also must have fibre and micronutrients like vitamins and minerals which are found in natural foods. Hence, you must have an adequate quantity of these, in addition, to stay healthy.

Also, do remember that Maggi noodles are processed food, and it is recommended by nutritionists to eat these in moderation.

Healthy living implies a balanced diet, moderation and exercise. Do not cut out any food group or food item completely but have it in small portions and occasionally. Also ensure that you have lots of vegetables, fruits and fresh produce in your daily diet for overall wellbeing.

Is Maggi Fattening?

Every pack of Maggi has 11-13 g of fat which is within the recommended proportions. It is also lower in fat than common food items like aloo parantha, veg biryani, vegetable cheese sandwich etc.

This is good to know but remember that real and less processed food is always recommended to be consumed more regularly. Supplement your Maggi consumption with these. Also becoming fat is due to reasons of leading a sedentary lifestyle and not having a balanced diet in adequate portion size.

Is Maggi High in Sodium?

According to the nutritional information on its pack, every 70 gm. pack of Maggi has about 862 mg. of sodium which is 36% of your RDA (Recommended Dietary Allowance).  Maggi has been constantly working to reduce the sodium in their noodles further since a high amount of sodium in your diet is linked with high blood pressure and heart disease and most of us are at a risk of consuming more salt than we should. If you have Maggi as a snack, don’t have more than a pack at a time.

Overall, our much-loved Maggi noodles are a product of rigorous testing and innovation. Due to its incredible taste and ease of cooking, it is our natural go-to when we are hungry and crave something delicious. I personally cook it with a lot of vegetables like carrots, peas, capsicum, onion and tomatoes to up its nutritional value, more as an indulgence because no cravings should be ignored.

Life is all about balance, isn’t it?

Do share if you have Maggi and how do you like it? Did my post help you understand your beloved Maggi better?

Facebook Comments

6 thoughts on “Maggi Noodles and Myths Around It Debunked

  1. Oh I love my maggi noodles too and like you I also load it with a lot of crunchy veggies and have it as an indulgence once in a while!
    It was good to know the process of making the noodles and your listing out its nutritional proportions is an ace thought Rachna! I can breathe easy as I consume my next pack of maggi 😉

  2. Maggi has been a major part of my college life…a Savior during those days. Even now I sometimes give in to the temptation and make it with vegetables. It’s good that they are working on their sodium content.

    1. Haven’t we all. Even now, when I travel on vacation, I always carry Maggi with me. That way we have access to a quick and tasty snack. I was happy to see how they constantly research to make better noodles and tastemaker. The lower the sodium the better and of course, if they fortify with more vitamins and minerals, it will help with the micronutrients as well.

Leave a Reply

%d bloggers like this: