On June 19, Samyang Foods announced that its products, Tangle Mushroom Cream Pasta and Tangle Bulgogi Alfredo Pasta, received the prestigious Superior Taste Award at the 2025 International Taste Institute Food & Beverage Competition held in Brussels, Belgium.
This competition is an esteemed global event where over 250 culinary experts, including chefs and sommeliers, evaluate food products through blind taste tests. The judges assess a wide range of elements, including appearance, aroma, and flavor, from first impressions to overall sensory experience.
Both Tangle products scored highly across all evaluation categories, becoming the only Korean representative in the pasta category to receive the award.
The recognition reaffirmed Samyang Foods’ potential in the global market. Since its launch in April, the Tangle brand quickly entered international distribution channels, including Kroger in the United States and Lawson Natural in Japan, demonstrating its product competitiveness and growth potential.
The products stand out for using chickpeas as the main ingredient, increasing protein and dietary fiber content. Additionally, Samyang’s proprietary dried noodle manufacturing technology delivers a fresh, chewy texture close to that of fresh noodles.
Notably, the dried noodle manufacturing process employs a patent-registered “detching process,” which enhances the noodles’ resilience and chewy texture, a distinct technological advantage over conventional steaming methods typically used in dried noodle production.
A Samyang Foods official commented, “This international award and patent registration officially recognize the unique taste and quality competitiveness of Tangle. We will continue to expand globally to establish Tangle as a premium brand in the high-protein and convenience food markets.”
