Quality Assurance

Quality Control &
Food Safety

Laboratory

Authentication System

Product Research & Development

Production Process

Inventory Control & Product Distribution

QUALITY CONTROL & FOOD SAFETY

Raw Material Control

Production Process Control

Finished Product Control

Raw Material Control

Acecook Vietnam’s raw materials are selected from reputable suppliers and rigorously evaluated based on three main criteria:

  • Safety Standards: All raw materials must fully meet the requirements stipulated by both Vietnamese and international food safety and hygiene laws.
  • Supplier Evaluation and Commitment: Suppliers are assessed before the commencement of transactions and are re-evaluated regularly every year. Suppliers must obtain certification for food safety, guarantee not to use non-approved additives, ensure that their products are non-genetically modified (NON-GMO), and comply with environmental standards.
  • Quality Control: Raw materials undergo rigorous quality inspections and controls prior to production input. This includes a visual inspection of the supplier’s warehouse and transportation vehicles.

Production Process Control

  • IFS Food – Standard for Auditing Quality and Food Safety of Food Products
  • BRCGS – Global Standard for Food Safety
  • ISO 22000:2018 – International Standard for Food Safety Management Systems
  • HACCP – Hazard Analysis and Critical Control Points System

Finished Product Control

Compliant with Vietnamese laws and export market regulations.

  • Vietnamese Standard TCVN 7879:2008
  • Legal regulations in Vietnam and export countries

LABORATORY

1.Modern and Internationally Certified

At Acecook Vietnam, all raw materials and products undergo numerous strict food safety and hygiene control stages. To ensure fast, accurate, and timely test results, the company has invested in building a modern laboratory that meets the international standard ISO 17025:2017. This facility has been accredited by the Bureau of Accreditation (BoA) under the Ministry of Science and Technology since 2015. With the motto “Test results must be accurate, honest, and objective,” the laboratory serves as the cornerstone guaranteeing the quality of Acecook products.

2.Physicochemical and Microbiological Testing

The laboratory is responsible for testing the physicochemical and microbiological indicators declared in the product quality announcements with the Vietnam Food Administration. The testing categories include moisture content, fat content, protein content, acid value and peroxide value of oils and fats, heavy metals, pesticide residues and many other microbiological indicators.

3.Utilizing the Most Advanced Technology

Affirming its pioneering role in Vietnam’s instant food industry, in 2015 Acecook Vietnam invested in and commissioned a laboratory for GMO (genetically modified organism) testing—an innovative step to ensure safe sources of raw materials. Since 2018, we have continued to lead with the development of a chromatography laboratory specializing in testing pesticide residues and mycotoxins, helping to elevate food safety standards in Vietnam.

4.Highly Skilled Team

Acecook Vietnam’s laboratory is operated by a team of 30 highly specialized staff who regularly receive training and refresher courses at reputable analytical centers both domestically and internationally.

AUTHENTICATION SYSTEM

HACCP Standard

ISO 22000 Standard

BRCGS Food Standard

IFS Food Standard

PRODUCT RESEARCH & DEVELOPMENT

Acecook's Global Expansion Strategy

Acecook is investing in a state-of-the-art Research & Development Center, slated for completion in 2026, to solidify its pioneering role in the food industry. The center will focus on breakthrough technologies for instant noodles and new products, such as reduced sodium and fat, freeze-drying (FD) technology, and advanced packaging. It will also research healthy ingredients and plant-based foods. This strategic move aims to position Acecook not only as a leader in Vietnam but also as a global player with a portfolio of tastier, more convenient, and more nutritious products.

Core Foundations at Acecook Vietnam

Acecook will construct a state-of-the-art research and development center (scheduled for completion in 2026) to solidify its position as a pioneer in the food industry. With a team of seasoned experts and modern research techniques, we continuously refine formulas and develop new flavors. To date, Acecook has built a portfolio of over 140 flavors—from familiar to innovative—keeping pace with modern culinary trends and enhancing consumer experiences. R&D efforts also emphasize developing sustainable products with balanced nutrition and environmental friendliness, contributing to improving the quality of life in the community.

PRODUCTION PROCESS

STEP

Dough Mixing

We uniformly mix wheat flour, turmeric solution, and various seasonings (such as salt, sugar, umami seasoning, soy sauce, fish sauce, etc.) in a mixer within an automated equipment system. This ensures consistency and food safety.

STEP

Sheet Rolling

The kneaded dough is sent to a rolling machine, where rollers gradually thin it, creating the desired texture and thickness for each product.

STEP

Cutting and Shaping

The dough sheet is cut by blades into thick, thin, round, or flat noodles, and simultaneously given its characteristic wavy shape.

STEP

Steaming

The noodles are steamed in a sealed steamer at a temperature of approximately 100°C. This ensures they are cooked evenly while preserving their natural flavor.

STEP

Cutting and Framing

The steamed noodles are cut into fixed portions by an automated cutting system and then placed in frames, depending on the product type (square, round, etc.).

STEP

Drying

The noodles are dried using two methods:

  • Fried noodles: The noodle cakes are fried in vegetable oil (palm oil) at 160–165°C for about 2.5 minutes, reducing the moisture content to below 3%. The frying oil is separated and filtered using natural cooling technology, which minimizes trans fat. Thanks to modern technology, the oil is always fresh, resulting in a very low Acid Value (AV) for the product (AV ≤ 2mg KOH/gram of oil), ensuring a delicious flavor.
  • Non-fried noodles: Hot air is used to dry them at 65-80°C for approximately 30 minutes, reducing the moisture content to less than 10%. This provides consumers with a diverse range of options.

STEP

Cooling

The noodles are cooled to room temperature through an air duct system and then packaged.

STEP

Seasoning Packet Insertion

    • For packet noodles: Seasoning packets are added by automated equipment.
    • For cup noodles: The noodle cake is automatically placed into the cup, followed by the addition of dried ingredients and seasoning packets.

STEP

Packaging

Once the product’s composition is complete, it is packaged automatically, and the expiration date is printed directly on the packaging.

STEP

Quality Control

Each product undergoes a three-stage inspection process involving a metal detector, a checkweigher, and an X-ray foreign object detector. Non-conforming products are removed from the line and processed according to a separate, defined procedure.

STEP

Packaging & Distribution

Finished products that meet the standards are packaged, marked with the manufacturing date, and then stored in the warehouse. Before distribution to the market, a final quality inspection is performed by the QC (Quality Control) department.

Dough Mixing

Dough Mixing

Sheet Rolling

Sheet Rolling

Cutting and Shaping

Cutting and Shaping

Steaming

Steaming

Cutting and Framing

Cutting and Framing

Drying

Drying

Cooling

Cooling

Seasoning Packet Insertion

Seasoning Packet Insertion

Packaging

Packaging

Quality Control

Quality Control

Packaging & Distribution

Packaging & Distribution

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INVENTORY CONTROL &
PRODUCT DISTRIBUTION

Acecook Vietnam has modernized its inventory management system, enabling accurate real-time tracking and management of product quantities. This allows the company to optimize resources and improve operational efficiency.

In parallel, a broad and flexible distribution network ensures products reach consumers. Every stage, from factory to retailer, is rigorously monitored, contributing to the maintenance of quality and brand reliability both domestically and internationally.

Acecook’s inventory management and distribution system not only enhance competitiveness through improved operational efficiency but also strengthen its position as a leader in the instant noodle industry and build a solid foundation for future global expansion strategies.

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