Verify what makes an egg noodle

Ask whether the formula uses whole egg, liquid egg, egg powder or another defined egg ingredient and record its percentage where required.

Do not infer egg content from yellow colour or a marketplace product name.

Resolve wheat and gluten status

Durum wheat and other wheat flours contain gluten. A wheat-based formula cannot carry a gluten-free claim without a fundamentally different validated recipe and compliant controls.

Confirm flour type, gluten-related label language and facility cross-contact information for the destination market.

Approve ingredients and allergens

Review the complete ingredient list, additives, colours and processing aids rather than accepting placeholder values such as none or normal.

Make the wheat and egg declarations consistent across specification, label, carton and online product content.

Substantiate optional claims

For Halal, check certificate holder, factory site, product scope and validity. For non-GMO, check raw-material declarations and the evidence expected in the destination market.

Exclude low-carb, low-sodium, sugar-free and similar claims until formula and nutrition evidence support them.

Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.

Need a product-specific quotation?

Send Longki Foods your target product, pack, quantity and destination market. We will identify the information that still needs confirmation.

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