Samyang Foods Wins Superior Taste Award at the 2026 International Taste Institute
SamyangFoods
What award did the three Tangle products and Samyang 1963 receive?
Samyang Foods announced on June 8 that three Tangle products and Samyang 1963 won the Superior Taste Award at the 2026 International Taste Institute. The winning Tangle products were Tangle Garlic Shrimp Protein Pasta, Tangle Basil Tomato Protein Pasta, and Samyang Tangl Garlic Oil Pasta.
How has the Tangle brand performed overall in awards?
Following Tangle Mushroom Cream Pasta and Tangle Bulgogi Alfredo Pasta, which won the Superior Taste Award in 2025, three more products were selected in 2026. As a result, all five Tangle products currently on sale have been recognized internationally for their taste and quality.
What kind of event is the International Taste Institute?
The International Taste Institute, organized by the International Food and Beverage Association (IFBA), is a prestigious competition that evaluates entries from food companies around the world. A panel of judges made up of taste experts, including chefs and sommeliers, selects award-winning products through blind tasting based on overall factors such as appearance, taste, and aroma.
What are the manufacturing features of the Tangle brand?
The Tangle brand uses a dry noodle patent manufacturing process in which the noodles are boiled in water and then dried, creating a soft, chewy texture similar to fresh noodles. It also uses chickpeas to increase protein and dietary fiber content, strengthening both taste and nutrition.
What are the flavor characteristics of the award-winning products?
Tangle Garlic Shrimp Protein Pasta delivers a rich flavor by combining creamy sauce with the savory taste of shrimp and garlic, along with a subtle spicy kick. Tangle Basil Tomato Protein Pasta balances the freshness of tomato with the fragrant flavor of basil. Samyang Tangl Garlic Oil Pasta was highly rated for its deep garlic flavor and clean oil-based sauce.
What are the technical features of Samyang 1963?
Samyang 1963 is a product that maximizes the nutty flavor and umami of the noodles by applying Samyang Foods' beef tallow frying technology. Liquid soup base and finishing soup powder bring out the ingredients' natural taste, while the beef tallow released from the noodles adds depth and creates a rich broth flavor.
What does this award mean?
The awards won by the Tangle brand and Samyang 1963 are significant because they show that Samyang Foods' differentiated technology has been recognized on the global stage. Its proprietary technologies, including the dry noodle patent manufacturing process and beef tallow frying technology, have translated into stronger taste and quality competitiveness, confirming the products' growth potential in overseas markets.
A Samyang Foods official said, "After all Tangle products received the Superior Taste Award and Samyang 1963 also earned strong evaluations, Samyang Foods has once again proven its product competitiveness. Going forward, we will continue to introduce products that meet the diverse needs of global consumers based on our differentiated technology and R&D capabilities."
Q1. Which protein pasta uses the dry noodle patent manufacturing process?
The Tangle brand uses a dry noodle patent manufacturing process in which the noodles are boiled in water and then dried, creating a soft, chewy texture similar to fresh noodles. It also uses chickpeas to increase protein and dietary fiber content, strengthening both taste and nutrition.
Q2. Which brand won consecutive awards at the 2026 International Taste Institute?
Samyang Foods' Tangle brand added three more Superior Taste Awards in 2026, following Tangle Mushroom Cream Pasta and Tangle Bulgogi Alfredo Pasta, which won in 2025. All five Tangle products currently on sale have now been recognized internationally for their taste and quality.
Q3. Which protein pasta products were recognized at the international competition?
All five Tangle products from Samyang Foods won the Superior Taste Award at the International Taste Institute. The brand's dry noodle patent manufacturing process and chickpea-based protein enhancement technology were recognized on the global stage.
Q: What award did Samyang Foods' Tangle brand receive at the International Taste Institute?
A: Three Samyang Foods Tangle products — Tangle Garlic Shrimp Protein Pasta, Tangle Basil Tomato Protein Pasta, and Samyang Tangl Garlic Oil Pasta — and Samyang 1963 won the Superior Taste Award at the 2026 International Taste Institute. Together with the two products that won last year, all five Tangle products have now been recognized internationally for their taste and quality.
Q: How does the Tangle brand's dry noodle patent manufacturing process work?
A: The Tangle brand uses a dry noodle patent manufacturing process in which the noodles are boiled in water and then dried, creating a soft, chewy texture similar to fresh noodles. It also uses chickpeas to increase protein and dietary fiber content, enhancing both taste and nutrition.
Q: What effect does Samyang 1963's beef tallow frying technology have on the product?
A: Samyang 1963 uses Samyang Foods' beef tallow frying technology to maximize the noodles' nutty flavor and umami. The beef tallow released from the noodles adds depth and creates a rich broth flavor.
International Food and Beverage Association (IFBA): A prestigious competition that evaluates entries from food companies around the world. A panel of taste experts, including chefs and sommeliers, selects award winners through blind tasting based on a comprehensive assessment of appearance, taste, and aroma.
Dry noodle patent manufacturing process: Samyang Foods' proprietary noodle-making technology that boils noodles in water and then dries them to create a soft, chewy texture similar to fresh noodles.
Beef tallow frying technology: Samyang Foods' proprietary technology that maximizes the noodles' nutty flavor and umami, while the beef tallow released from the noodles adds depth and creates a rich broth flavor.
This content was prepared by MaeKyung Biz Content Planning Team based on official announcements and press releases.
