Formaldehyde Detected in Hsinchu Rice Noodles; Manufacturer Claims Raw Materials Clear

Taiwan's Health Bureau has detected formaldehyde in "Nong Geng Pai" brand rice noodles, specifically the "Zhuo Shui" variety, produced by Ming Hao Enterprise in Hsinchu City. The bureau has ordered the company to recall all affected batches and improve its manufacturing processes and raw material quality control mechanisms. Consumers are to be provided with channels for returns and exchanges.

Ming Hao Enterprise issued a statement affirming its alignment with regulatory authorities to quickly clarify the source of contamination and prevent products containing formaldehyde from reaching consumers. The company stated that all raw materials sent for testing at the Food Industry Research and Development Institute have tested negative for formaldehyde. Ming Hao Enterprise is committed to a responsible approach, utilizing scientific testing to determine the cause and ensure consumer safety.

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The company stated that all raw materials sent for testing at the Food Industry Research and Development Institute have tested negative for formaldehyde.

An internal investigation was launched last month, involving third-party testing and a comprehensive review of raw materials, production processes, equipment, and packaging. The company is analyzing potential risks at each production stage and cooperating with authorities on product recalls and destruction. Ming Hao Enterprise has also revised its production procedures and strengthened internal management, while consulting with food technologists and experts to identify the contamination source.

The company expressed its commitment to public accountability, aiming to pinpoint the exact cause to prevent recurrence and safeguard food safety. They extended sincere apologies to consumers for any anxiety caused and pledged to provide updates on improvement progress. The Health Bureau advised that pure rice noodles should naturally be off-white or dull white. Bright white or transparent appearances may indicate the addition of bleaching agents. For consumers concerned about formaldehyde, soaking the noodles in water for 15-30 minutes before cooking and discarding the water can help reduce levels. Boiling with the lid open also allows residual formaldehyde to evaporate.

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The company expressed its commitment to public accountability, aiming to pinpoint the exact cause to prevent recurrence and safeguard food safety.