With growing interest in gluten-free and well-being foods, rice is the only grain where no allergens have been found, instead of wheat

There is an increasing trend in consumers who prefer rice-based foods.

As a result, consumer interest is increasing and domestic and media are paying attention to it, and gluten-free foods are in the spotlight as healthy foods.

- Gluten - protein made by combining glutenin and glyadin, which are linked to milly oats and others

- Celiac disease - gluten intolerance. Flour allergy

- GLUTEN-FREE FOOD - FOOD MADE FOR CONSUMERS WITH CELLIAC DISEASE AND GLUTEN ALLERGY WITH LOWER 20 PPM AS ALTERNATIVE FOOD

Gluten-free noodles are Korean rice noodles made only with 98% rice and are made of pure rice and go well with any dish

It has a chewy texture and no gluten, so it absorbs quickly. The more you chew, the sweeter and more delicious it is in your mouth

With more than 10 years of effort and research, it has core rice noodle holding technology and has the advantage of not boiling, not blowing, not hardening.

There are small noodles, Chinese noodles, Kalguksu noodles, and pasta noodles made of gluten-free noodles..

Changing the Paradigm – Gluten free noodle

1) aged noodles

It is a product that has passed high heat and then has been refrigerated and frozen

I don't feel bloated or indigestion after eating

There are three types of surface width (1.2, 3.5, and 5 mm).

2) dried noodles

It is produced in the same process as deep sleep, and at the end, it is formed into a straight line through a drying process, and in cooking by thickness use.

There are three types of surface width (1.2, 3.5, and 5 mm).

3) Cold noodles

You can soak it in boiling water for 30-40 seconds, rinse it in cold water, and put it in the broth to taste it

It's a ground breaking product.

4) Rice noodles (container noodles)

Like cup noodles, you can put it in the microwave and taste it in 1 minute and 30 seconds

It's a high-tech product.

(Produced in the same form as container noodles and ramen if you know it)

There are three types of surface width (1.2, 3.5, and 5 mm).

Our key technology for rice noodles

1) a technique for inhibiting starch elution

2) a technology that doesn't spread easily

3) Technology to give noodles a chewy texture

4) the noodles do not stick to each other