R&D

Since the foundation in 1986, Hanil Food has pursued persistently to earn professionalism in the development and production of noodles. As a result of continuous promotion of our effort in research and development in collaboration with the leading domestic and international food manufacturers, we have received an enormous positive appraisal from our customers throughout the world.Hanil Food will spare no effort in the investment in research and development and strive to continuously diversify, improve, and globalize the products to deliver satisfaction, healthier life, and joy to each of our customers.

Quality Management

Hanil Food adopted the HACCP system that enables to manage any concern that could potentially arise in each step, including warehousing of ingredients, manufacturing, processing, distribution up to prior to consumption, and closely evaluate the source of the concern. Under the guidance of our principle thatvalues the safety and stability of our products as the utmost importance, our endeavor is to provide the most hygienicproducts to our customers.

Acquired Certification of ISO 22000 and SGS HACCP in 2006

Current Technology

Through application of thorough hygiene management and special processing technique, we are producing 'Long Life noodle' that remains fresh up to six months without any utilization of preservatives in our state-of-the-art production line. In our 'demomi'production line, we are producing chewy but soft fresh noodles from dough that resembles kneading with human hands.