Yang Qianhui, director of the Tingyi Holding Corp.'s Central Research Institute, highlighted that food safety is built into the whole manufacturing process of instant noodles starting from the very first stage of product design.

Yang said that the theme of this year's summit-"Instant Noodles for Better Life-Safety, Delicacy and Convenience"-stresses China has a long history of giving priority to food safety.

Noting that a string of food safety scandals have caused public concern over the past few years, Yang said that Tianyi, well-known for its Master Kong brand, has built in place a well-developed system of food safety management and evaluation.

"Food safety is ensured by sound control of every link concerning production, even at the very first stage of product design. When developing a new product, if we find that it's impossible to control any risks, we won't bring it into production," Yang said.

"At the stage of product design, all factors that could lead to food safety concerns will be taken into consideration. Prior to development of a new product, we will carry out safety evaluations on the raw materials, production techniques and packaging materials to be used. And the plan will be given up if the evaluations find out it may be hard to control certain food safety risks."

"When we decide to produce a new product, we will also consider all aspects on the supply chain to prevent safety risks from the very source. Effective measures will be taken to control supplier qualifications and manufacturing processes," he said.

"We have a sound system to monitor the whole process of production to diminish any possible food safety risks, and we will make continuous efforts [to improve] this aspect."