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Brand owned by ITC Limited (India) · about the brand
Gochujang Spicy and Tangy Korean Style Noodles
Decode Label Safety Score
How we got 1.5 ShowHide
Methodology v3.1 (updated 8 Oct 2026) — what changed
This instant noodle product is primarily composed of refined wheat flour and refined palm oil, contributing to its high saturated fat content. While it contains some spices and seeds, the overall formulation is typical of an ultra-processed snack food.
At a glance
From the declared label — not a lab testFindings to weigh
What’s favorable
- Garlic
- Red Chilli
- Dried Ginger
- Tamarind Powder
- Dehydrated Onion
- +4 more →
Ultra-processed instant noodles with high sodium and undisclosed additives
This instant noodle product is an ultra-processed food, primarily made from refined wheat flour and refined palm oil, which contributes to its high saturated fat. The flavour enhancer disodium 5'-ribonucleotides is present, which is relevant for individuals managing gout. The product is also high in sodium.
Consider this product carefully if you are
- Avoiding certain additives or colours — Refined Palm Oil and Flavour Enhancer are declared.
Declared allergens: Sesame, Milk, Soy and Gluten
People with these allergies should avoid it and check the pack’s own allergen statement.
Based on the declared ingredient list. This is a risk only to people with the allergy, not a general-population safety issue, so it does not lower the safety score.
Concern breakdown
Score out of 10 · higher = fewer concernsHow this product performs on each concern we check for food. This is a breakdown of the same evidence behind the score above — not a separate verdict.
Saturated fat 5.8 g · trans fat 0.1 g per 100 g/ml
Toddlers & young children (1–5)
LimitHigh sodium content may not be suitable for young children due to developing kidney function.
Why the score is capped
Very high sodium per serving
Rule F-CAP-02
Emulsifier, flavours not disclosed — 2 additive classes are named without saying which substances they are
Rule F-CAP-13
What's good
Contains a variety of spices and natural flavourings like garlic, red chilli, ginger, and onion.
Includes white sesame seeds, chilli flakes, garlic bits, and dried parsley for added flavour and texture.
Watch out for
High sodium content from iodized salt, which is a concern for overall health.
Presence of refined palm oil, contributing to high saturated fat and potential processing contaminants.
Flavour enhancer disodium 5'-ribonucleotides (INS 635) may be a concern for individuals with gout.
Contains refined wheat flour (Maida), a processed grain.
Stabilizers — named on the label with its additive code.
Ingredient Concerns safety database
Sources cited below may be Indian (FSSAI) or international (EU, US, WHO, IARC) — an international classification or law is evidence, not an Indian regulatory finding.
Palm Oil
Palm oil is about half saturated fat, which raises LDL cholesterol when eaten regularly in quantity, and the WHO advises keeping saturated fat under 10 percent of energy. Refined palm oil also carries the highest levels of process contaminants among edible oils: glycidyl esters, which the European Food Safety Authority considers genotoxic and carcinogenic with no safe level, and 3-MCPD esters, for which it set a tolerable daily intake of 2 micrograms per kilogram of body weight in 2018. IARC lists glycidol as probably carcinogenic (Group 2A) and 3-MCPD as possibly carcinogenic (Group 2B). The contaminants form during the high-temperature deodorising step of refining, so unrefined palm oil carries less of them. EU maximum levels now apply to these contaminants in oils and in infant formula.
Regulatory & scientific authority Source: EFSA CONTAM Panel opinions on glycidyl esters and 3-MCPD esters in food (2016) and 3-MCPD update (2018); IARC Monographs Volumes 77 and 101; WHO guideline on saturated fat and trans fat intake (2023)
Palm Oil: regulation, sources and other products →Disodium Ribonucleotides (E635)
E635 is a mixture of disodium inosinate (E631) and disodium guanylate (E627). Both are purine nucleotides, which the body breaks down to uric acid. People with gout or hyperuricaemia, or who have been advised to limit purines, may wish to limit foods containing it. The amounts used in foods are small, so the concern applies to people already managing uric acid rather than to the general population.
Regulatory & scientific authority Source: EFSA; WHO; Arthritis Foundation
Disodium Ribonucleotides: regulation, sources and other products →Added Sugars
Sugars added to food, and the sugars in honey, syrups and fruit juice concentrates, are "free sugars". The WHO guideline recommends that they stay below 10% of total energy intake and suggests below 5% for additional benefit. Where the sugar sits in the ingredient list and how many grams the panel declares is what matters; this is information, because the nutrition score already prices the grams.
Regulatory & scientific authority Source: WHO, Guideline: Sugars intake for adults and children (2015)
Added Sugars: regulation, sources and other products →Flavouring Substances
Indian rules classify added flavours as natural, nature-identical (chemically synthesised copies of natural compounds) or artificial, and require the class to be declared. The label names the class, not the compounds, so a reader cannot see which substances make up the blend, or whether it carries something they avoid. This is information about transparency, not a finding of harm.
Regulatory & scientific authority Source: FSS (Food Products Standards and Food Additives) Regulations 2011, flavours; FSS (Labelling and Display) Regulations 2020
Flavouring Substances: regulation, sources and other products →Wheat Flour
Wheat and wheat-derived ingredients contain gluten, which triggers an autoimmune response in people with celiac disease, causing intestinal damage. People with non-celiac gluten sensitivity (NCGS) or wheat allergy must also avoid this ingredient. Labelled as a major allergen by FSSAI.
Regulatory & scientific authority Source: FSSAI Food Labelling Regulations; Celiac Disease Foundation
Wheat Flour: regulation, sources and other products →Decode Label Analysis
Refined Palm Oil is very high in saturated fat and may contain processing contaminants (glycidyl esters, 3-MCPD) according to EFSA's CONTAM opinion (2016). The levels depend on the refining process and are not stated on the label.
Flavour Enhancer (Disodium 5'-ribonucleotides, INS 635) is a purine source, which is relevant for individuals managing gout.
Contains Nature identical flavouring substances and Natural Flavours and Natural Flavouring Substances, which are flavour blends whose individual compounds are not listed on the label.
Contains Wheat flour and Wheat gluten, which are declarable allergens (FSSAI Labelling & Display Regulations 2020) and not suitable for individuals with celiac disease or gluten sensitivity.
Claim check
Front-of-pack marketing claims checked against this product's actual ingredients and nutrition. "Can't verify" means the label does not provide enough information to check the claim — it is not the same as the claim being false.
The claim describes the flavor profile and style, which cannot be objectively verified from the ingredient list or nutrition facts.
Read straight from the back-of-pack photo — quantities, sections and any disguised terms, so the small print can’t hide behind the marketing.
38 entries as printed on the label · 32 distinct ingredients (some are declared more than once).
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1.
Refined Wheat FlourMaida (Refined Wheat Flour)
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2.
Edible Vegetable Oil
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3.
Starch
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4.
Iodized Salt
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5.
Emulsifier
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Mono and diglycerides of fatty acids within EmulsifierMono and diglycerides of fatty acids (from Palm Oil)
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6.
Wheat Gluten
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7.
ThickenerSodium carboxymethyl cellulose (INS 466)Thickener (466)
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8.
Acidity RegulatorsSodium carbonates (INS 500), Potassium carbonates (INS 501), Citric acid (INS 330)Acidity Regulators [500(ii), 501(i), 330]
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9.
StabilizersSodium phosphates (INS 339), Diphosphates (INS 450)Stabilizers [339(ii), 450(iii)]
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10.
Masala MixSeasoning (Masala Mix):
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Sugar within Masala Mix
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Spices and Condiments 16.7% within Masala MixSpices and Condiments (16.7%)
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Garlic within Spices and Condiments
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Red Chilli 4.1% within Spices and CondimentsRed Chilli (4.1%)
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Dried Ginger within Spices and Condiments
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Iodized Salt within Masala Mix
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Instant Noodle Powder within Masala MixInstant Noodle Powder (Maida (Refined Wheat Flour), *Edible Vegetable Oil, Starch, Iodized Salt, Wheat Gluten)
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Maida within Instant Noodle PowderMaida (Refined Wheat Flour)
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Edible Vegetable Oil within Instant Noodle Powder*Edible Vegetable Oil
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Starch within Instant Noodle Powder
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Iodized Salt within Instant Noodle Powder
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Wheat Gluten within Instant Noodle Powder
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Tamarind Powder 11.5% within Masala MixTamarind Powder (11.5%)
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Starch within Masala Mix
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Flavour Enhancer within Masala MixDisodium 5'-ribonucleotides (INS 635)Flavour Enhancer (635)
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Soy Sauce Powder within Masala Mix
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Dehydrated Onion within Masala Mix
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Refined Palm Oil within Masala Mix
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Tamarind Concentrate 1.3% within Masala Mix trace amountTamarind Concentrate (1.3%)
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Nature Identical Flavouring Substances within Masala Mix undisclosed flavouring
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Acidity Regulator within Masala MixTartaric acid (INS 334)Acidity Regulator (334)
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Natural Flavours and Natural Flavouring Substances within Masala Mix undisclosed flavouring
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11.
Sprinkler MixSeasoning (Sprinkler Mix):
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White Sesame Seeds 45% within Sprinkler MixWhite Sesame Seeds (45.0%)
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Chilli Flakes 20% within Sprinkler MixChilli Flakes (20.0%)
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Garlic Bits within Sprinkler Mix
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Dried Parsley 15% within Sprinkler MixDried Parsley (15.0%)
Trace amounts: some named ingredients appear in token quantities or low in the list. At these concentrations a meaningful benefit is unlikely, and their front-of-pack prominence may not reflect their level in the formulation.
In label order — normally largest quantity first. Select a row for the full write-up and sources.
These are major food allergens named on the ingredient list. They are a risk only to people allergic to them — not a general-population safety issue — so they do not lower the safety score. Anyone with the allergy should avoid this product, and check the pack’s own allergen statement.
The label declares each of these as a blend and then lists what is in it. The components appear in the groups above on their own merits, so the blend itself is shown here rather than counted a second time.
✓ Decode Label Assessment: Favorable ⚠ Decode Label Assessment: Concern Decode Label Assessment: Neutral
Who should take caution
About this ingredient
Declared on this label as
No detailed safety data in our database yet for this ingredient.
Learn More
| Energy | 442 kcal |
| Protein | 8 g |
| Carbohydrate | 64.9 g |
| Total Sugars | 4.8 g |
| Added Sugars | 2.8 g |
| Total Fat | 17.5 g |
| Saturated Fat | 5.8 g |
| Trans Fat | 0.1 g |
| Sodium | 1,582.2 mg |
Colour shows the per-100g level (green = low, amber = moderate, red = high), from the product's label.
Compare with other instant noodles products
Assessed using the same Decode Label methodology, sorted by score. Each score reflects the information available for that product at the time of assessment.
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What are the ingredients in Gochujang Spicy and Tangy Korean Style Noodles?
The label of Gochujang Spicy and Tangy Korean Style Noodles lists 31 ingredients, in label order: Refined wheat flour, Emulsifier, Mono and Diglycerides of Fatty Acids, Thickener, Stabilizers, Masala Mix, Sugar, Spices and Condiments, Garlic, Red Chilli, Dried Ginger, Instant Noodle Powder, Maida, Edible Vegetable Oil, Iodised Salt, Wheat gluten, Tamarind Powder, Starch, Flavour Enhancer, Soy Sauce Powder, Dehydrated Onion, Refined Palm Oil, Tamarind Concentrate, Nature identical flavouring substances, Acidity Regulator, Natural Flavours and Natural Flavouring Substances, Sprinkler Mix, White Sesame Seeds, Chilli Flakes, Garlic Bits, Dried Parsley. Flagged by the analysis: Refined Palm Oil, Flavour Enhancer, Nature identical flavouring substances, Natural Flavours and Natural Flavouring Substances, Stabilizers.
Is Gochujang Spicy and Tangy Korean Style Noodles safe to eat?
Gochujang Spicy and Tangy Korean Style Noodles scores 1.5/10 on Decode Label (Concerning). This instant noodle product is an ultra-processed food, primarily made from refined wheat flour and refined palm oil, which contributes to its high saturated fat. The flavour enhancer disodium 5'-ribonucleotides is present, which is relevant for individuals managing gout. The product is also high in sodium.
Why does Gochujang Spicy and Tangy Korean Style Noodles score 1.5/10?
Flagged in the score: Presence of refined palm oil, contributing to high saturated fat and potential processing contaminants. Flavour enhancer disodium 5'-ribonucleotides (INS 635) may be a concern for individuals with gout. Also noted: High sodium content from iodized salt, which is a concern for overall health.
Who should avoid Gochujang Spicy and Tangy Korean Style Noodles?
The points the analysis notes are most relevant to: Managing gout (due to disodium 5'-ribonucleotides); Avoiding ultra-processed foods; Sensitive to high sodium intake; Avoiding undisclosed additives; Celiac disease or gluten sensitivity.
Is Gochujang Spicy and Tangy Korean Style Noodles suitable for babies or young children?
Toddlers & young children (1–5): Limit.
Does Gochujang Spicy and Tangy Korean Style Noodles contain allergens?
Yes — the ingredient list contains sesame (White Sesame Seeds), milk (the pack’s allergen statement), soy (Soy Sauce Powder) and gluten (Refined wheat flour, Maida and Wheat gluten). Check the allergen statement on the pack too if you have a diagnosed allergy.
Does Gochujang Spicy and Tangy Korean Style Noodles contain sesame?
Yes — the ingredient list names White Sesame Seeds. People with sesame allergy should treat it as containing sesame, and check the allergen statement on the pack too.
Does Gochujang Spicy and Tangy Korean Style Noodles contain milk?
Yes — the ingredient list names the pack’s allergen statement. People with milk allergy / lactose intolerance should treat it as containing milk, and check the allergen statement on the pack too.
Does Gochujang Spicy and Tangy Korean Style Noodles contain soy?
Yes — the ingredient list names Soy Sauce Powder. People with soy allergy should treat it as containing soy, and check the allergen statement on the pack too.
Does Gochujang Spicy and Tangy Korean Style Noodles contain gluten?
Yes — the ingredient list names Refined wheat flour, Maida and Wheat gluten. People with gluten / wheat sensitivity (coeliac disease) should treat it as containing gluten, and check the allergen statement on the pack too.
How much sugar is in Gochujang Spicy and Tangy Korean Style Noodles?
4.8 g of total sugar per 100 g. The label declares 2.8 g of that as added sugar per 100 g.
Is Gochujang Spicy and Tangy Korean Style Noodles high in salt?
Yes — 1,582 mg of sodium per 100 g (about 3.96 g of salt), above the 1.5 g of salt per 100 g that UK front-of-pack labelling marks as high.
Are the claims on the Gochujang Spicy and Tangy Korean Style Noodles pack accurate?
Decode Label checked 1 claim against the ingredient list and nutrition panel. "Spicy and Tangy Korean Style" — can't be verified from the label.
Is Gochujang Spicy and Tangy Korean Style Noodles vegetarian?
Gochujang Spicy and Tangy Korean Style Noodles is marked vegetarian.
Answers are generated from this product's own Decode Label analysis — the score, the ingredient list and the label claims shown above. Always check the pack itself for allergen and dietary information.
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Recipes change and packs get reformulated. If the ingredients or the panel on the pack in your hand differ from what we show, tell us and we will check it.
About this analysis: Based on declared label information and available evidence. Decode Label does not independently laboratory-test products, and a score is not a regulatory determination or medical advice.
Disclaimer: Safety scores are Decode Label-generated assessments based on publicly available regulatory data (FSSAI, WHO, EFSA, IARC) and peer-reviewed research. They are not a substitute for professional medical advice, and they are not a regulatory determination, a laboratory safety certification or a medical diagnosis. Ingredient safety can vary by individual health conditions, concentration, and usage context. Decode Label is an independent information service and scores every brand by the same rules. No brand pays for or influences its score. Our founder also founded the personal-care brand Botani Bestie (see our story); its products are scored exactly like everyone else's. Data limitations: This assessment is based on the information declared on the product label and the evidence sources above — Decode Label does not independently laboratory-test this product. Ingredient concentrations, sourcing and manufacturing can vary between batches and are not always disclosed. A finding that is not shown here means it was not identified from the available label information, not that it has been ruled out.
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