Everyone deserves "noodles worth loving". Healthier food should be for the many, not the few. So, we persuaded Master Chef judge & world-famous chef Monica Galetti to help us create a new category of affordable luxury "noodles worth loving", free from the usual E-numbers & chemicals.
Thank you to our crusading customers for their inspiration & encouragement in the pursuit of health & happiness.

health & happiness
Consumers today want natural, healthy food, fast; which tastes delicious. "noodles worth loving" combines restaurant-quality miso broth & steamed rice'noodles, as one.
Nutritionist & health gurus praise miso paste for its anti-oxidants, vitamins & fermented goodness. No wonder it's the choice of champions, like you.
the range













"noodles worth loving"

noodles & broth
"noodles worth loving" will disrupt the $120 billion a year instant noodle market. Our team have developed a revolutionary range using pure miso broths and hand-folded rice noodles. Additive free, gluten free & unique in the marketplace.
Sales of this range in the UK have already hit 10 million units a year and are ideally suited to the ambient sections of the supermarkets and Out of Home locations all over the world.

international markets
itsu [grocery] plans to sell "noodles worth loving" across the US & Europe starting in late 2026. The "noodles worth loving" team have created a digital marketing playbook leveraging social media, influencers & people of influence which functions across all markets.
Currently, most people living in the West don't buy instant noodles on account of their unhealthy ingredients & down-market image.

category disruptor
Converting people to become loyal "noodles worth loving" will take time. We will succeed using our groundbreaking products & marketing playbook.
"noodles worth loving" suit contemporary society: singles, families, children, students, as well as seniors. They're the ultimate guilt-free, affordable meal with quality and values. They appeal to Gen Z, Gen Alpha, millennials, and the rest.
