Oterra has launched FruitMax® Yellow 1020 WSS developed to help Southeast Asian instant noodle manufacturers transition to a natural, turmeric-derived product, while maintaining strong visual appeal.

FruitMax® Yellow 1020 WSS has been developed for Indonesia, Vietnam, Malaysia, Philippines, and Singapore for the demanding processing conditions of instant noodles, combining clean label positioning with the heat and light stability manufacturers need.

“With more than 30% of colored noodle launches still using artificial yellows, manufacturers in Southeast Asia need natural alternatives that can deliver appealing color while meeting expectations for performance, cost efficiency, and regulatory compliance,” said Carel Soo, Regional Marketing Manager for Oterra.

After product safety, ‘Made with natural ingredients’ and ‘No artificial flavor or color’ are the two most influential claims driving ready meal purchase decisions*.

For instant noodles, yellow is an indication of familiarity, preparing consumers for the experience before the first bite. But natural yellows must perform under tough conditions, from high-temperature processing to shelf-life exposure.

“FruitMax® Yellow 1020 WSS provides improved heat and light stability compared to the most used natural alternative, riboflavin, while helping retain color on the noodle after cooking, rather than dispersing into the soup,” added Carel Soo.

Around 124 billion servings of instant noodles are consumed globally. China, Indonesia, India, Vietnam and Japan are the world’s largest markets, together accounting for more than 80 billion servings.

FruitMax® Yellow 1020 WSS is also the first Oterra product to be developed and produced in the region, using turmeric from local growers, which has been processed and blended in Oterra’s facilities in India.

*Innova category survey 2025 (Average of 6 countries in South & Southeast Asia). Responses are for all kinds of ready meals including instant noodles.

**Source: World Instant Noodles Association.