Samyang Foods' Tangl, Samyang1963 win top honors at international food and beverage competition

Samyang Foods announced Monday that three products under its Tangl brand — Tangl Garlic Shrimp Protein Pasta, Tangl Basil Tomato Protein Pasta and Tangl Garlic Oil Pasta — along with Samyang1963 received the Superior Taste Award at the 2026 International Taste Institute competition.

The recognition means all five currently available Tangl products have now won the award. Tangl Mushroom Cream Pasta and Tangl Bulgogi Alfredo Pasta earned the same honor last year.

The Tangl brand uses a patented dry-noodle manufacturing process — boiling and then drying the noodles — to achieve the soft, chewy texture of fresh pasta. Chickpeas are incorporated to boost protein and dietary fiber content. Samyang1963 applies a beef tallow frying technology to maximize the noodles' rich, savory flavor.

The International Taste Institute competition, organized by the International Taste Institute (ITI), is a prestigious event that evaluates entries from food companies around the world. Winners are selected through blind tastings that assess appearance, taste and aroma.