Indomie Türkiye: Pioneer in Sustainable Production and Innovation

Indomie, which implements energy efficiency projects and turns to renewable energy sources to reduce its carbon footprint in its Turkey factory, which is among the top 50 among 5 Indomie factories worldwide, continues to support the country's economy by procuring 70% of its raw materials from local producers.

One of the world's first instant noodle brands, sold in more than 106 countries Indomie, as a global food company that values ​​people and nature, continues its operations focusing on taste without slowing down. Indomie, which is also the first factory in Turkey to have a noodle production line where hands do not come into contact with the product, recovers 27% of the waste generated during the production process and recycles 73% of it in its Tekirdağ Çerkezköy factory. Indomie, which makes investments to develop innovative production technologies and facilities every year, recently organized a tour of its Tekirdağ Çerkezköy factory with the participation of members of the press. Press members who attended the tour learned about Indomie's entire production and quality control process from raw material selection to packaging and shipping. After this factory tour, members of the press experienced the fresh Indomie noodles, which they watched being produced, with the Hot and Spicy and Soy Sauce flavors in the Gourmet Series. 

Focusing on sustainability and quality, Indomie also underlines that the doors of its factory, which holds ISO 9001 Quality Management System, ISO 22000 Food Safety Management System, ISO 14001 Environmental Management System, ISO 45001 Occupational Health and Safety Management System, ISO 50001 Energy Management System and OIC/SMIIC 1:2019 Halal Certificate certificates, are open to everyone who wants to experience Indomie quality. 

Indomie answered all the questions of the press with a Q&A session at the end of the trip and hosted its guests for lunch at the Barn, which is located in Grandma's Wonderland, which it believes shares similar approaches to sustainability with the brand. The "Chef's Special Indomie Noodle Flavor" created by Barn Restaurant Chef Buğra Özdemir with Beef Flavored Indomie Noodle, Erzincan tulum cheese, olives, corn, roasted capia pepper and walnuts was also served to the guests. 

Source: HORECA TREND and Indomie