Everything about Maggi (2 minute noodles) | Review
Everything about Maggi (2 minute noodles) | Review

Everything about Maggi (2 minute noodles) | Review

Oho!! Scrummy!! Yummy!! Maggi for a starving tummy. Yumm!! Tasty!! Tasty!! Hello everybody! Am sorry, I was very hungry. I just asked mom if she could make some Maggi for me. And yup she cooked a tasty and yummy Maggi. Ok! Folks, I was wondering why we don’t find more about our favourite too. Shall we?? I was expecting the Maggi in two minutes. But, I did not receive it in the specified timing. Let’s check why, join mr_crunchy to know more about our favourite Maggi. Let’s have Maggi and also crack the secrets behind its wonderful taste.

Why people love Maggi (2 minute noodles)?

If there something tasty food we can get in 2 minutes, who will not like it? It’s short preparation time is an unavoidable reason. We Indians always love spices, so the tastemaker is another advantage to attract people to this delicious treat. It’s ability to prepare anywhere, anytime just using only one ingredient (water). Easy go food to prepare during busy times.

Table of Contents
Table of Contents

Wanna Know About The Brand?

Wanna Know About The Brand?

Brand Name
Area Served
187 countries
Parent Company
Nestlé S. A
Vevey, Switzerland
Area Served
187 countries

Basic Overview

Maggi – Something good is cooking!
Cereals and cereal products
Sub category
Pastas and Noodles – Precooked noodles
Shelf Life
9 months
Net Quantity
280 g
Rs. 42
FSSAI License Information
Parent unit
Manufacturing Unit 1
Manufacturing Unit 2
Manufacturing Unit 3
Manufacturing Unit 4
Manufacturing Unit 5

Important Images on the Pack

Mmm! First let us have a look at the pack. I could see the Maggi logo imprinted on a yellow background. It is so elegant and attractive. Let’s dig into its history. In 1884, Julius Maggi had an idea to give nutritious meal with spending less time for busy families and had less time to cook. After 2 years research, the first powdered soup, Maggi Pea and Bean soup was born. That’s how Maggi started.

Oh! Look here you can see the flavour of Maggi. It states that it has masala flavour. The masala is also packed with Maggi. It is made of various spices.

Now, we see the final treat, that is the finally cooked Maggi. It looks delicious and nutritional. Is it nutritional as it seems? To know more, read nutritional information.

The spices are illustrated. It is stated that made with quality spices. What are all the spices added? To know more, read the ingredients section.

The illustration about the making of Tastemaker, they explained with 3 stages by using only chilies. How these chilies are collected and are processed to make a tastemaker. As illustration, chilies are collected from local farms, then checked. Good quality chilies are grounded to produce chili powder.

Oh!! Look, “Save Rs. 6” this pack contains 4 Maggi. The cost of one small pack Maggi (70 g) is Rs. 12. And for 4 Maggi (280 g), its cost is about Rs. 48. But here the total amount is Rs. 42. This big pack has 4 Maggi. In this pack we can save Rs. 6. A limited period offer!

Unboxing Maggi (2 minute noodles)

Details on the Pack

a. Primary Packaging


b. Tastemaker Pack

How Maggi (2 minute noodles) Tastes After Cooking

Hi guys! Our favourite part. First, my mom prepared the noodles without noticing the instructions as I urged her. It was not prepared within 2 minutes. Had doubt, explored the pack. I saw the preparation method on the pack and showed it mom. I think I am doing better at it. Mom prepares Maggi noodles again as instructions given. Let’s taste Maggi.

Mmmm!! We all know more about the sensory attributes of Maggi very well. But still let me explain, After cooking the treat, masala and noodles aroma combines and spreads over the cooking place and the treat delivers the masala aroma.  The aroma attracts me to eat the treat quickly.

The Maggi looks light red in colour because of masala. Each noodle looks like a long thread and the outer layer of noodles delivers the glossy appearance because of the water absorbance. The glossy appearance attracts eyes.

When picking the Maggi, it is smooth, moist and of course it slips from our hands. The real treat does not stick to one another. But, the masala adheres to the fingers.

Mmmm!! Yumm!! Mouthwatering nah!! Yes, the taste of the masala makes us do so. Yes, it is of course spicy and also slightly salty. The noodle is kind of chewy and easy to swallow. It really tastes too good. I ate it fully without sharing.

After eating the treat a slight spicy taste is sensed in the tongue for a few seconds. The taste of the treat is present in the mouth for a short while.

Maggi (2 minute noodles)’s Ingredients

Maggi noodles consist of two parts,

  1. Noodles
  2. Masala Tastemaker

Let us now look into the ingredients that are used for producing noodles.


Other Name : Maida
Source : Wheat grain
How : The wheat bran is separated from wheat grain. Then endosperm part of the wheat grain i.e. the starchy white part of the wheat grain is separated by milling and then they are ground to produce refined wheat flour.
Why : Refined wheat flour is the base ingredient which gives structure to the Maggi noodles.

Source : Palm fruit
How : Palm oil is produced by oil extraction from the pulp of the palm fruit. The palm fruits are blanched, threshed and digested. The palm fruits are then pressed to obtain the palm oil. Obtained oil is further clarified, dried and stored.
Why : Palm oil plays a major role in mixing the ingredients and also helps in binding of different ingredients. Palm oil provides coating and prevents Maggi noodles from sticking to the packaging.

Source : Sea water
How : Salt is produced by evaporating sea water under sunlight. Potassium iodate or potassium iodide is sprayed over the salt in industry to produce iodised salt.
Why : Salt enhances the overall taste and flavour of the Maggi.

Source : Wheat flour
How : Gluten is usually produced by adding water to the wheat flour and kneading the wheat flour well. After sometime the dough is washed with water. During this wash the starch content gets dissolved in water and we get the remains which are called as wheat gluten. This wheat gluten is a chewy structure that is sticky in nature. The wheat gluten thus obtained is processed and dried.
Why : Gluten helps in improving the water absorption rate, so that Maggi noodles can get cooked easily. Gluten also provides elasticity and flexibility that helps noodles not to break or cut off after getting cooked. Gluten also helps to attain a firm texture in Maggi noodles.

Thickeners are added to enhance the thickness and gives a thick consistency product. There are two thickeners used in Maggi noodles, they are as follows;

  • INS 508

Name : Potassium Chloride
Source : Natural mineral
How : Potassium chloride is obtained from a natural mineral called sylvite where the mineral is crushed and the potassium chloride is separated using various techniques and obtained.
Why :  Potassium chloride acts as a thickener, improves texture and also acts as a flavour enhancer. Since it enhances the flavour the need of sodium is reduced. The potassium chloride helps in water holding; it prevents the noodles from drying out.

  • INS 412

Name : Guar Gum
Source : Guar beans
How : First the husk is removed from guar beans. Guar beans are roasted and then it is ground into powder form.
Why : Guar gum prevents the Maggi noodles from sticking with each other and also aids in reducing the fat absorption during frying in the oil. Guar gum also helps in the thick consistent fluidity nature which makes the noodle slip (after getting cooked) when taking it with the fork.

Acidity regulators help in maintaining the pH thereby maintaining the desired taste as intended by the manufacturer. It helps in improving the texture of the noodle.

  • INS 501 (i)

Name : Potassium Carbonate
Source : Industry
How : Potassium carbonate is produced industrially when potassium hydroxide reacts with carbon dioxide.
Why : Potassium carbonate provides strength to the Maggi noodles. This helps in preventing the cut off while consuming the cooked Maggi noodles (keeps the noodles longer without breaking). 

  • INS 500 (i)

Name : Sodium Carbonate
Source : Industry
How : Sodium carbonate  is produced by heating sodium bicarbonate.
Why : Sodium carbonate gives the Maggi noodels a chewy texture and increases the organoleptic properties. It gives the gluten a firm structure and also makes it stiffer which helps to increase the strength of the Maggi noodles.

  • INS 451 (i)

Name : Disodium diphosphate
Source : Industry
How : Disodium diphosphate is produced by reaction between sodium and phosphoric acid followed by evaporation to obtain the salt form.
Why : Disodium diphosphate prevents Maggi noodles from drying out quickly, which helps in mixing of dough and also when cooked. It also acts as a stabiliser which helps the ingredients to be in a stable state and not getting seperated.


Source : Peanut
How : Hydrolysed peanut protein is made from hydrolysing the peanut. This process usually involves the reaction between HCL (Hydrochloric acid) solution and peanut in a boiling state and further neutralised by NAOH (Sodium Hydroxide) solution. This process breaks down the protein into simple amino acids and also releases free glutamates. MSG (Monosodium Glutamate) is also a by-product in this process.
Why : The hydrolysed peanut protein acts as flavour enhancer.

Amount Added : 23.6 %
Source : Dehydrated powder of

  1. Onion
  2. Coriander (3.2 %)
  3. Red chilli (3 %)
  4. Turmeric (2.8 %)
  5. Dried garlic
  6. Cumin (1.3 %)
  7. Aniseed
  8. Fenugreek
  9. Ginger
  10. Black pepper
  11. Clove
  12. Green cardamom
  13. Nutmeg

How : The above mentioned ingredients are dried and then powdered.
Why : These are added to give taste and flavour to the Maggi noodles.

The ingredients of Noodles powder used here are same as the ingredients used for the production of Maggi noodles. The ingredients are explained already if you haven’t noticed click here.
Source : Noodles
How : The noodles are ground to powder form and is used here.
Why :  Noodles powder is used to bulk (increase the volume) the tastemaker.

Source : Sugarcane
How : From sugarcane, the juice is extracted and heated. Then it is filtered and purified. Then it is crystallized to produce sugar.
Why : Sugar acts as a sweetener and enhances the overall taste of the taste maker.

Source : Corn grain
How : Corn is mostly used for the production of starch. Corn grain is wet milled. The endosperm part of the corn grain is then ground to produce corn starch.
Why : Corn starch helps the tastemaker to increase in volume.

Source : Palm fruit
How : Palm oil is produced by oil extraction from the pulp of the palm fruit. The palm fruits are blanched, threshed and digested. The palm fruits are then pressed to obtain the palm oil. Obtained oil is further clarified, dried and stored.
Why : Palm oil helps in binding the ingredients in the taste maker and also improves its texture.

  • INS 508

Name : Potassium Chloride
Source : Natural mineral
How : Potassium chloride is obtained from a natural mineral called sylvite where the mineral is crushed and the potassium chloride is separated using various techniques.
Why : Potassium chloride acts as a thickener and also acts as a flavour enhancer.

  • Iodised Salt 

Source : Sea water
How : Salt is prepared by evaporation of sea water under sunlight. This salt is further processed with addition of potassium iodide or potassium iodate to produce iodised salt.
Why : Iodised salt gives structure to the caramel salt mix. It helps in enhancing the overall flavour and taste.

  • Colour 

Code Name : INS 150d
Name : Sulphite Ammonia Caramel
Type : Natural
Source : Carbohydrates
How : Sulphite ammonia caramel is produced by dry heating carbohydrates with ammonium and sulphite compounds.
Why : Sulphite ammonia caramel imparts dark brown colour to the caramel salt mix. 

  • Palm Oil

Source : Palm fruit
How : Palm oil is produced by oil extraction from the pulp of the palm fruit. The palm fruits are blanched, threshed and digested. The palm fruits are then pressed to obtain the palm oil. Obtained oil is further clarified, dried and stored.
Why : Palm oil acts as an ingredient which holds the salt and the colour together.

  • INS 330 

Name : Citric Acid
Source : Molasses
How : Citric acid is produced by fermentation of  molasses using microbes such as Aspergillus Niger.
Why : Citric acid is added to maintain the pH of the tastemaker and it also acts as a preservative.

  • INS 500 (ii) 

Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is produced when sodium carbonate reacts with carbon dioxide and water.
Why : Sodium bicarbonate helps in maintaining the pH of the tastemaker and also aids in preservation of the tastemaker. This helps in maintaining the desired taste of the tastemaker.

Source : Sea water
How : Salt is prepared by evaporation of sea water under sunlight. This salt is further processed with addition of potassium iodide or potassium iodate to produce iodised salt.
Why : Iodised salt acts as a preservative and also as a flavour enhancer in the tastemaker.

  • INS 635

Name : Disodium Ribonucleotides
Source : Industry
How : Disodium ribonucleotides is produced by mixing disodium guanylate and disodium inosinate.
Why : Disodium ribonucleotides is used to enhance the flavour profile of the tastemaker.

  • Ferric Pyrophosphate

Other Name : Iron
Source : Industry
How : Ferric pyrophosphate is produced when sodium pyrophosphate reacts with ferric citrate.
Why : Ferric pyrophosphate is a mineral usually fortified to increase the iron content. Here it adds iron to the tastemaker.

Nutritional Information - Per Pack/Per Serve

Maggi nutritional infotrmation

Per pack = 280 g (4 noodle cake)

1196 kcal
177.8 g
711.2 kcal
22.4 g
89.6 kcal
43.96 g
395.6 kcal

Per serve = 70 g (1 Noodle cake)

299 kcal
44.5 g
178 kcal
5.6 g
22.4 kcal
11.0 g
99 kcal

Health Check

Complex Carbohydrates
Low Sugar
Low Saturated Fat
Low Sodium
Cholesterol Free*
Not mentioned
Trans fat Free*
Caffeine Free

*Why is it a trans fat free product?
As per FSSAI (Advertising and Claims, 2018) regulations[1], a product can be claimed as trans fat free, if the product contains less than 0.2 g of trans fat per 100 g of product.
*Why cholesterol is given as not mentioned?
The cholesterol value is not mentioned on the nutritional list of Lay’s “Joyful Magic Masala”. The value of cholesterol is not mandatory to be listed in the Nutritional table as per Food Safety and Standards (Packaging and Labelling) regulations, 2011.[2]

Dietary Check

Gluten free
Lactose free*
Tree Nut free
Peanut free
Soya free*
Sugar free

*Why is it ‘maybe’ a Vegan, Lactose free and Soya free product?
There is a mention in the pack of  Maggi noodles that it ‘may contain milk solids & soya’, this is possible if the ingredients are produced in the equipment which is also used for the manufacturing products that contain milk solids & soya. This shows that the noodles may not be vegan & soya free product. If milk is present definitely traces of lactose can also be found which indicates the Maggi noodles isn’t lactose free.

Things to know before buying

Veg/Non-Veg Symbol
Green colour indicates that Maggi is a vegetarian product. Mentioned on the back side.

The multiple sources used in the production of Maggi are listed. Mentioned on the back side.

Nutritional Information
The Nutrients present in Maggi noodles are listed. Mentioned on the back side.

Per Serve
This is the recommended per serve value on the pack. Mentioned on the front side.

Must See
The info which needs the most concern. Mentioned on the back side.

Manufacturing/Packed Date
The date on which this Maggi product is manufactured. Mentioned on the bottom side.

Best Before/Expiry Date
For the best experience of this noodles, consume it before the given date. Mentioned on the back side.

Ingredients to Know Before Buying

The Maggi noodles contain about 820.6 mg of sodium in a serve of 70 g. According to ICMR, the RDA (Recommended Dietary Allowance) value of sodium is 2100 mg (sedentary men) per day. Here consuming a serve fills up about 39 % of the RDA value and leaves us with only 61% for the remaining day. If you are concerned about high sodium intake, make a note of it.

Hydrolysed groudnut protein contains free glutamates and MSG  (Monosodium Glutamate) as a by-product which is present in the Maggi noodles. These glutamates and MSG can trigger people who are sensitive to MSG. So if you are allergic, it is good to make note of it.

Few people are also allergic towards this flavour enhancer. It is good to make note, if you are allergic towards flavour enhancer.

Though this is said to be natural colour which are made from carbohydrates and the source of carbohydrates is not known. It undergoes heavy processing steps. If you’re concerned about added colours in the food products, make a note of it.

Warnings on Maggi (2 minute noodles) Pack

Maggi warnings
Milk Solids
Lactose Intolerance
Milk Protein Allergy
Mustard Allergy
Soya Allergy
Gluten Intolerance
Celiac Disease
Wheat Allergy

Maggi (2 minute noodles)’s Packaging

This packaging is properly sealed on every side. The pack doesn’t allow moisture to penetrate and also maintains the crispiness of the treat for a long time.
The recycle number is ‘7’ which is the ‘other’ category of packaging material. There are different polymers used in this packaging.

This pack is specially made for keeping tastemaker inside. It resists the moisture content. The recycle number is not mentioned on the pack which indicates the material used for this packaging.

The company illustrated the man throwing the pack into the dustbin; it means that after consuming the treat, an empty pack should be thrown into the dustbin.

Claims on Maggi (2 minute noodles)

Truly good, Ingredients you know!! Truly good? Well, You may have come to a conclusion if you had read the whole ingredients section which is quite a big content.
You would have agreed that it is a no!. Yes, there is a quite high number of ingredients in Maggi noodles of which most of the ingredients we have never heard off. There are about 30 ingredients of which only 14 ingredients are familiar that we came across or can be easily seen in our kitchen.

Goodness of Iron!! How? Wondering which ingredient is iron rich? Here you go!
Maggi noodles contain iron mineral (Ferric Pyrophosphate) which gives the iron content which improves the nutrition profile. The iron in 70 g of Maggi noodles tends to fill 15 % of RDA from which it is claimed to eradicate the iron deficiency in people.
The iron present in 70 g of  Maggi noodles is 2.6 mg, which  gives about 15 % of daily iron requirement to a sedentary male. (As per ICMR the RDA value of iron for man is about 17 mg per day).

Other Breakdowns in Maggi (2 minute noodles)

2 Minutes noodles! Really?
Yes! Noodles can be cooked in two minutes! But, there is a catch. Guess what?
Noodles can be cooked in two minutes if we don’t count the preparation time or serving time. (prep time = for boiling water and serving).
Cooking noodles takes just two minutes when all the setup is done already, which is keeping the water at a boiling state. This is achieved because the Maggi noodles is already cooked upto 80% in the factory itself and comes to you in a packed state. There is only 20% to be cooked which can be done in two minutes. In industry the Maggi is cooked and the water is evaporated by frying. Then it is packed. We just need to rehydrate the noodles and complete the remaining 20% of cooking needed for preparing the noodl

Why it is given in such a way?
This is mentioned in the pack as people tend to think that consuming Maggi alone is sufficient for them to give the necessary nutrients for them. To avoid such practices the Maggi recommends to consume variety of foods to have a healthy lifestyle and to avoid nutrition deficiency.

Where & How to Store Maggi (2 minute noodles)?

Before Opening the Pack

After Opening the Pack

Expectation Vs Reality

Per Serve

Some Interesting Facts Before You Leave

Fact 1
Julius Maggi, the founder of the brand that still bears his name.
Maggi instant noodles arrived in India in 1983. The same year India lifted the Cricket World Cup for the first time.
Fact 3
In 2015 due to some reasons Maggi was banned and again they came back with “Welcome Back Maggi” quotes and took their own position.
Fact 4
Today every second, 4,600 food portions are prepared with MAGGI products across the world.

Frequently Asked Questions

Maggi was invented by Julius Maggi in Switzerland, in 1886.

Maggi products are different in every country. Beauty of Maggi! It is given to consumers around the world based on the taste using flavourings and spices of each country.

Red chilies, onion, coriander powder, pepper and turmeric are some of the major ingredients.

About 11.77 g of fat content present in Maggi.

No. The Maggi which is manufactured in India doesn’t contain animal fat except Maggi Chicken Noodles.

80% of the Noodles are pre-cooked before packing, and the remaining 20% of the noodles can be cooked in 2 minutes.

Disclaimer: The information in this page is mr_crunchy’s perspective and is fully for information purpose only, not for any nutrition or doctor’s advice. Mr_crunchy completely recommend you to consult a nutritionist or a doctor.

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