A beloved Taiwanese souvenir has become the centre of a major food safety crisis. Multiple batches of Nong Geng brand Hsinchu rice noodles (also known as “chuī fěn”) have tested positive for formaldehyde, a Group 1 carcinogen, at levels far exceeding natural background limits. The contamination was first uncovered by Tainan City Health Bureau in late May, but the official announcement was delayed until 18 July, sparking outrage over a potential seven-week cover-up. With these products also imported and sold via proxy in Hong Kong, consumers are urged to check their pantries immediately.
The Scandal Unfolds
On 26 May, health authorities in Tainan carried out routine market inspections and discovered formaldehyde in Nong Geng’s “Zhuo Shui Chuī Fěn,” produced by Ming Hao Enterprise. Subsequent joint raids by the Hsinchu City Health Bureau and Taiwan’s Food and Drug Administration uncovered six additional products containing the industrial chemical. The detected levels reached 16.9 ppm—well above the natural background range of 0.9–6.8 ppm found in similar flour-based foods, indicating likely illegal addition rather than accidental contamination.
Formaldehyde is strictly prohibited in food products under Taiwanese law. Despite the initial findings in May, authorities only went public on 18 July. Critics estimate that nearly 4,000 packets of suspect noodles may have been consumed during that gap. Adding to the controversy, former officials revealed that the brand’s products had been used as official government gifts, raising serious questions about regulatory oversight.
Affected Products: Full List
The following four items (seven specific batches) have been ordered for immediate recall:
- Nong Geng Brand Zhuo Shui Chuī Fěn – Best before 5 Jan 2028 and 1 Feb 2029
- Feng Cheng Mushroom & Shallot Chuī Fěn – Best before 25 May 2027 and 15 Mar 2027
- Nong Geng Brand Hsinchu Chuī Fěn (200g) – Best before 1 Apr 2029 and 5 May 2029
- Hsinchu Chuī Fěn – Best before 1 Apr 2029
What the Experts Say: Is Eating Formaldehyde Dangerous?
While formaldehyde is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), the primary risk comes from long-term inhalation—for example, living in newly renovated homes or occupational exposure in embalming or pathology labs. When ingested in small amounts, formaldehyde is highly water-soluble and rapidly metabolised into formic acid, which is excreted from the body. Short-term accidental consumption does not warrant panic; experts advise drinking water and allowing the body to process it naturally. However, any deliberate addition to food remains a serious violation of safety regulations.
How to Spot Suspect Noodles
Consumers can use simple visual cues to identify potentially contaminated products:
- Safe noodles: Look for a natural yellowish or dull cream colour with slight surface irregularities.
- Suspicious noodles: Avoid any product that appears abnormally white, glossy, or translucent, as these characteristics may indicate the use of chemical bleaches or industrial additives.
Two Cooking Steps to Reduce Risk
If you already have rice noodles at home and are concerned about residues, health authorities recommend these two steps:
- Soak before cooking – Submerge the noodles in clean water for 15–30 minutes. Formaldehyde is highly water-soluble, so discard the soaking water completely—do not reuse it for soup or sauce.
- Boil with the lid off – When cooking, keep the pot uncovered. Formaldehyde is also volatile, so open boiling allows any remaining traces to evaporate with the steam.
Hong Kong Context
Hsinchu rice noodles are widely available in Hong Kong supermarkets, Taiwanese grocery stores, and through online proxy purchasing platforms. As of now, the Centre for Food Safety (CFS) in Hong Kong has not issued any recall or alert regarding these specific batches. Consumers are advised to check their stock against the product list above and stay tuned to official CFS announcements for updates.
Broader Implications
This incident has dealt a heavy blow to the reputation of Hsinchu’s century-old rice noodle industry. The delayed disclosure has fuelled public distrust in food safety monitoring, and calls for stricter enforcement and faster communication are growing. For Hong Kong shoppers, the case serves as a reminder to stay vigilant about imported food products, especially those bought through informal channels.