The primary technical bottleneck in instant noodle production is the slow or uneven absorption of water during preparation. Reducing rehydration time improves consumer convenience and product texture consistency.

Instant noodles suffer from texture loss and hardening over time due to starch recrystallization. Preventing this degradation ensures long-term shelf stability and palatable rehydration.

The cluster focuses on reducing sodium content in processed foods while maintaining structural integrity. Lowering sodium addresses public health concerns regarding hypertension and cardiovascular disease.