Acecook Vietnam clarifies Hao Hao noodle preparation and safety

Acecook Vietnam has addressed consumer habits regarding the preparation of Hao Hao instant noodles, specifically the practice of blanching noodles in boiling water before cooking. Some consumers blanch noodles to remove excess oil, preservatives, or artificial colors.

According to the manufacturer, blanching is unnecessary and may alter the intended flavor and characteristics of the noodles. The company states that the yellow color of the noodles comes from a mixture of wheat flour and turmeric extract, rather than artificial dyes.

Acecook Vietnam maintains that all ingredients are managed according to food safety regulations and quality requirements. The production process is strictly controlled from raw materials to finished products using international standards, such as Hazard Analysis and Critical Control Points (HACCP).