Hsinchu City Probes Rice Noodles for Formaldehyde; Four Batches Remain Suspicious

Hsinchu City's health bureau is intensifying its scrutiny of "Nong Geng Pai" brand rice noodles, with four product batches currently under suspicion for containing formaldehyde. While two items from the same brand tested clear, the remaining four require additional verification, casting a shadow over the safety of these products.

The city's health department expanded its sampling initiative from July 16 to 27, testing 23 items from 15 local rice noodle manufacturers. The vast majority passed, but the focus remained on "Nong Geng Pai" products. Only the "Nong Geng Pai" Fengcheng Scallion Rice Noodles and Spicy Dry Mixed Rice Noodles were found to be free of formaldehyde. The batches awaiting re-testing include pumpkin, large oat vermicelli, yam, and mushroom vegetarian vermicelli flavors.

This food safety concern has put the reputation of Hsinchu's century-old rice noodle industry at risk. The city government has formed an expert panel to scrutinize every stage of production, from raw materials and manufacturing processes to storage and transportation. The goal is to pinpoint the origin of the formaldehyde – whether it stems from ingredients, production methods, or intentional addition – and to prevent future occurrences. The health bureau stated that if the re-tests confirm contamination, the company will face severe penalties.