From a 1950s noodle eatery to Taiwan’s non-fried noodle specialist

Our Story

Heritage that earned the right to innovate

The 1950s — a family eatery

Our story begins in the 1950s with a small family noodle eatery, where the trade was learned the slow way — by hand, one batch at a time. That hands-on understanding of dough, rolling and drying became the foundation everything since has been built on.

1985 — Shanfeng Foods is founded

In 1985, that craft was formalized into a company: Shan Feng Foods Industrial Co., Ltd. The move from kitchen to factory turned family know-how into repeatable process — the same recipes, now made to a consistent standard, batch after batch.

Today — an IoT-connected plant

With our Taichung headquarters running at capacity, we are bringing online a new IoT-connected plant in the Changbin Industrial Park, Changhua. It adds two dedicated lines — one for hanging-dry noodles, one for non-fried instant noodles — extending the same craft to export volumes, with sensors keeping every batch within spec. The arc is simple: hand-craft to engineered consistency, without losing the noodle along the way.

Research & Development

Over 100 noodle techniques, backed by university R&D

We have developed more than 100 distinct noodle techniques across shapes, textures and recipes — the working library a co-development partner draws on when designing a new line. Behind it sits an in-house sampling center that runs trials from as little as 5 kg, so a new idea can be tasted and refined long before it ever reaches a production run.

To keep that library growing, we run industry-academia partnerships with two Taiwanese universities, pairing factory-floor experience with formal food-science research:

• Providence University — collaborative food-science research and product development.
• Chung Yuan Christian University — applied R&D supporting new techniques and formulations.