Automatic Bubble Instant Noodles Machine

Nowadays, the instant noodles are supposed to be one of the most popular foods. The reason for this success implies its ability to assure the quick and fairly tasty meal in almost any condition. The cooking of the noodles requires just the usage of the hot water, which is quite convenient during the traveling, hiking and recreation. However, such product can be indispensable at home or at work when a full cook food is not possible or requires much time. Thus, the unambiguous positive quality of such noodles as quick and easy to prepare made it one of the favorites among the consumers. In our time, the quick breakfast or lunch gained so much popularity that by calculations someone brews noodles each time in every 4th minute, while annually people consume about 80 billion servings of noodles worldwide. 

The abovementioned proves that the fast pace of the modern life requires fast solutions. People often spend many hours doing work, business, having no time to cook or even run into a cafe to eat. In addition, the instant noodles belong to the very budget savings as it is quite inexpensive. Based on the abovementioned, the following paper is aimed to introduce the new, completely innovative product into the market, i.e. the automatic bubble instant noodles machine, which can automatically cook instant noodles in just three minutes. Cast a few coins, press a few buttons, it only takes a few minutes, a bowl of hot noodles appear in front of the customer. The paper will provide overview of the current marketing situation as well as conduct the SWOT analysis of the proposed innovative product to assure the efficient strategy of the market entrance. 

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Current Marketing Situation

It is believed that the first prototype of the modern instant noodles was the E-fu noodles, which appeared in China in the 16th century. According to this version, during the Sino-Japanese War, the Japanese troops, which had been stationed in Kwandung, penetrated into China and tasted the dried noodles for the first time as the part of military rations of the Chinese army. The soldiers were provided with the dried noodles which gnawed like cookies or snacks. Later it was fried and poured with the boiling water.

After that, Japan began to fry the noodles in refined oil, packaging it for easy storage and adding to the package the bags with seasoning, which started the history of the instant noodles.

However, the Japanese insist that the instant noodles were created in Japan. According to this version, in the period of the severe famine which reigned in Japan, after the defeat in World War II, Ando Sirohuku thought about the possibility of the roasting flour similarly to frying fish in oil. During frying in oil the noodles made from the flour, the moisture inside the noodles evaporates forming the holes and roasting it. Then he dried the noodles, noticing that it the one pours boiling water over the dried noodles, the small holes penetrate the water and the noodles soften, becoming to its primary condition. This property of the noodles was used in the production manufacturing. In autumn 1958, Ilchong, the Japanese food company, released Adiske noodles bags. The package included a bag with the broth base and spices. Upon the sale of noodles the company used the catchy phrase ‘2 minutes in boiling water’. It is believed that this product began the history of the instant noodles production.

Another important milestone in the history of the instant noodles marketing and production implies the introduction of the instant noodles in a plastic foam cup called as the Cup Noodles by Nissin Food Products Co., Ltd in 1971. It could be prepared without the use of utensils directly in the provide cup. 

The modern instant noodles imply the dry product, which can be prepared through the pouring of the small amount of the boiling water. Then it requires wait for several minutes until the noodles become soft and elastic. Nowadays, the noodles are available in the portfolio of different manufacturers. They produce it in the various flavors and packaging. The product is very convenient and easy to prepare. It is supposed to be one of the most popular dishes in the world. In 2013 the world has sold about 70 billion servings of instant noodles. In 2014, the figure was almost 100 billion servings. The reason is that in our busy life rhythm, most people simply do not have enough time for cooking not only in the office, but also at home. In fact, the addiction to the instant noodles can be easily explained by its low price, good taste and high saturation properties. The biggest demand is for the instant noodles flavored with chicken, bacon and beef. The smallest demand is for the noodles with the flavor of mushrooms as well as the vegetable noodles. It is believed that lunch meat contributes to the more efficient saturation of the body. Despite the fact that the meat and chicken serve only as a flavoring seasonings, the noodles with such flavors are more popular among the customers. 

Indonesia is supposed to be the world’s leader in the consumption of the instant noodles per capita the inhabitants, i.e. more than 61 packs of the instant noodles per person annually. They are followed by residents of Japan who consume 1.45 times less than the Indonesians, while Chinese citizens are the third in the rate of the instant noodles consumption. At the same time it should be noted that over the past two years, the consumption of instant noodles in China has grown by almost a third.

The abovementioned proves that the market of the instant noodles is sustainable and predictable for the production and sale of the products. This allows to effectively plan the development of the business within the industry, focused on the functioning of the global trade. However, the latest tendencies prove the increase of the customers’ concerns about the safety and nutrition value of the instant noodles. Thus, innovation is supposed to be the key tool for the instant noodles producers to retain the existing as well as attract the new customers. Nowadays, Nissin Food Holdings Co. Ltd., Toyo Suisan Kaisha and Tingyi (Cayman Islands) Holding Corp. are supposed to be the world’s largest producers of the instant noodles. However, it should be mentioned that no one of the abovementioned producers have introduced the automatic bubble instant noodles machine. Thus, the proposed product is supposed to be the complete innovation for the existing market.

SWOT Analysis

SWOT analysis is supposed to be one of the efficient tools of the strategic planning and analysis aimed to identify and assesses the strengths and weaknesses of the innovative product as well as discovers new opportunities and guards it against the likelihood of the threats occurrence. The SWOT analysis of the automatic bubble instant noodles machine implies the following aspects. 

The strengths of the automatic bubble instant noodles machine include the diversity of tastes and flavours of the instant noodle that can be provided by the machine. The easiness of the accommodation of the new taste by the instant noodles makes the prerequisites for the product success among the target audience as the taste can ba customized according to the specific preferences or diets. 

The weaknesses of the automatic bubble instant noodles machine include the limited market penetration since the innovativeness of the proposed product. In addition, the efficient advertising policy of the new product will require the investment of the additional financial resources which can be quite costly. The weak side of the automatic bubble instant noodles machine is also related to the limited nutrition value of the instant noodles for the health.

The opportunities of the proposed products are related to the likelihood to become the part of the daily dieting of the great variety of the customers in the large cities which are characterized by the fast lifestyles. In addition, the franchising form of the business conduct providing the opportunity for the development across the globe.

The threats of the automatic bubble instant noodles machine include the public opinion about the impact of the instant noodles onto the health. Such negative attitudes can significantly reduce demand for the product, creating the obstacles to the efficient entrance and performance on the market.

Marketing Strategy

Since the automatic bubble instant noodles machine is supposed to be the completely new and innovative product on the market of the instant noodles, the promotion of the product should be based on the strategy of innovation. It implies that the company creates a product that has not been previously met on the market and, thus, gets the huge competitive advantage. Based on the abovementioned the marketing strategy of the automatic bubble instant noodles machine includes the following objectives:

  • The promotion of the automatic bubble instant noodles machine among the target audience.
  • The creation of the public and customer awareness about the propose product.
  • The creation of the positive image of the new product.
  • The gain of the market share in the niche of the instant noodles.
  • The fight against the negative perception of the instant noodles as the unhealthy food.

Action Programs

The action program for the automatic bubble instant noodles machine implies the ppromotion of the product among the target audience, i.e. the planning of the activities, aimed to assure the efficient physical transportation of the proposed product from the place of production to the places of consumption in order to meet the needs of consumers and assure the profit. In fact, sales promotion as an integral part of marketing includes the following:

  • The implementation of the policy in the field of sales and product promotion.
  • The implementation of the selection, planning and management tools to stimulate sales (sales of pre-orders, advertising, information activities, arts marketing, business packaging etc).
  • The data analysis of sales as well as setting the appropriate targets, coordinated with the activities of the commercial agents.

 The introduction of the advertising activities

  • The selection of the media advertising (TV, radio, print, etc.) and control of the operation in this field.
  • The establishment of contacts with the media and advertising agencies.
  • The development of samples and exhibition materials.
  • The establishment of the feedback links with companies, individuals, community organizations.
  • The arrangement of the efficient distribution of products.
  • The development of measures aimed at increasing sales. 


The budget of the product creation and usage is directly related on the technology of the instant noodles. Nowadays, the noodles are usually made from the wheat flour with high protein content. The water is added and it is kneaded into the very stiff dough. It is pressed and rolled until it gets very thin sheets. Then they are cut into hundreds of thin filaments, passing through the device, with a rolling pin similar to a portion of the blade.

The modern noodles are obtained in the form of a spiral. It is passed through the conveyor belt on which the rollers move with different velocities. The first one is moving faster, the second slower.

The technology of instant noodles production consists of several stages, i.e. the kneading flour with the special varieties of wheat, the production of thin pasta, the heat steaming, drying, roasting, and the final phase is packaging. The complete lines for the production of instant noodles can fully automate the process of preparing noodle from the stage of dough to the packaging of the finished products.

The process begins with the filing of the special equipment (vertical kneader) with flour and salt water to knead the dough. Then, the dough is reeled and cut. The special equipment allows to make-rollers, cutting and shaping noodles in the form of wave. Within 10 minutes, the formed noodles are served into the steam tunnel for cooking.

The next stage includes the brewing process and molding. The steam tunnel passes noodles with heat treatment. Then, cut and formed on the set sizes. Settings are controlled by the infrared rays.

Roasting and drying are carried out with the special equipment. It consists of a main body, a heat exchanger, circulation pump oil filters and oil containers. Frying in palm oil can quickly evaporate excess moisture.

Further, in the cooling tunnel finished noodles air stream is cooled to a normal temperature and is supplied to the packaging.

The packaging process is controlled by infrared rays. Noodles are automatically packaged. The equipment allows manufacturing and packing noodles of different sizes and weights.

The automatic bubble instant noodles machine includes the ordinary noodles with the opportunity to choose the specific flavour and get the ready dish. Thus, the cost price of the noodles remains the same, while the production of the machine itself requires $40 000 investments per machine. Each device can produce more than 300 servings of the instant noodles per day. Thus, the proposed investments are supposed to be quite efficient. The complete payback period of the investments is forecasted to be from 2 to 3 months. 


The management and control of the quality of products has the special role in the efficient entrance into the market. In fact, the efficient control is one of the most effective means of achieving the objectives and the most important function of management which promotes the proper use of objectively existing as well as man-made background and conditions for production of high quality. The degree of perfection of quality control, its technical equipment and the organization of the business performance depends largely on the efficiency of production as a whole. The process of monitoring helps to carry out a comparison of actual results achieved and the planned operation of the system. The modern methods of quality control are becoming increasingly important, allowing to achieve high stability of quality indicators at minimum cost.

Quality control should confirm the fulfillment of the specified product requirements, including the following:

  • The input control, i.e. the materials should not be used in the process without control as well as the check of the incoming product must comply with the quality plan of and take various forms.
  • The intermediate control, i.e. the organization must have special documents, retaining control and testing procedures within the process, and exercise control regularly.
  • The final inspection, i.e. the detection of the correspondence between the actual and the final product, which is provided on the quality plan, including the results of all previous tests and reflects the product meets the necessary requirements);

The overview provide by the paper proves that the fast pace of the modern life requires fast solutions. Thus, the introduction of the automatic bubble instant noodles machine will help cook instant noodles in three minutes as people often spend many hours doing work, business, having no time to cook or even run into a cafe to eat. Cast a few coins, press a few buttons, it only takes a few minutes, a bowl of hot noodles appear in front of the customer. Based on the overview of the current marketing situation as well as conduct the SWOT analysis of the proposed innovative product, the paper proposed the efficient strategy of the market entrance. In addition, the proposed strategy will help the new business to turn the possible threats and weaknesses into the strength and opportunities for the further development.

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