Tianjin Flourishing Food Inc

Two decades spent on one good bowl of noodles

THRIVISZH

Founded in 2005, Tianjin Flourishing Food Inc runs research, production, and sales from a single site — and makes nothing but noodles.

Products ship to more than ten export markets across the European Union, North America, and East Asia. We also manufacture private label for partners in those markets.

The plant holds IFS, HACCP, HALAL, BSCI and RSPO-SG certification, and is registered with Chinese customs as an export food production enterprise.

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The plant entrance in Tianjin, with the 盛之和食品 sign on the gate
2005

Making noodles since

One site in Tianjin, China

6

Certifications held

Open to buyer inspection

10+

Export markets

EU · North America · East Asia

6

Product families

Pasta · mixed noodles · konjac · sauces

Six product families, one factory

Everything below is developed, produced, and packed on the same site.

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Tomato beef quick-cook Italian pasta, bag format Quick-cook Italian pasta Black pepper beef fresh-mix pasta, bag format Fresh-mix pasta Original konjac cold noodles Konjac cold noodles Tomato meat pasta sauce sachet Pasta sauces Sichuan pepper mixed noodles for export Export mixed noodles Braised beef noodles produced under private label OEM & private label

Certified for export

Held by the plant and open to inspection.

  • IFSInternational Featured Standards — the food safety audit European and North American retail buyers check first.
  • HACCPHazard analysis and critical control points, applied across every production line.
  • HALALHalal certification for markets that require it.
  • BSCISocial compliance audit covering labor conditions at the plant.
  • RSPO-SGSegregated sustainable palm oil supply chain certification.
  • Export filingRegistered with Chinese customs as an export food production enterprise.

Click any certificate to view it full size. Test reports and specification sheets are sent on request.

Export food production enterprise registration certificate Export registration International trade certificate International trade Trademark registration certificate Trademark registration HACCP certificate HACCP
Request specs & test reports

THRIVISZH

Value in every bowl

See the range
Two decades of branded noodle making.
Every step of the process controlled.
A plate of Italy Instant Pasta in tomato and basil sauce

Storing and cooking

Questions we are asked most often.

How should instant noodles be stored?

Buying in bulk is common, but packs often turn soft, damp, or off-smelling within weeks. Storage looks simple and is in fact fussy about conditions.

Are noodles still edible just past the date?

A question we are asked constantly by households that stock up: what actually happens to a dried noodle cake shortly after its printed date.

Why do steeped and boiled noodles taste so different?

The same pack tastes noticeably different steeped in a cup versus boiled in a pot. The difference comes from starch gelatinization and broth temperature.

Is eating instant noodles often bad for you?

Convenient and filling, instant noodles are a staple for many — and whether frequent eating affects health is the question consumers ask us most.