About Shenzhen Ator Food Co., Ltd. - Noodles & Pasta Supplier in China

Shenzhen Ator Food Co., Ltd. operates from China and currently lists six active products in its catalogue. All six items belong to the Noodles & Pasta category and are variations of konjac‑based shirataki noodles, a low‑calorie alternative to wheat pasta. The product titles indicate specific market positions such as low‑fat, low‑carb, sugar‑free, high‑fiber, weight‑loss oriented, and halal‑certified options. The supplier’s catalogue does not provide HS codes, but the items fall under the prepared noodle families commonly classified under HS chapter 19 for pasta and related food preparations. Each product is described by its functional claim rather than by a detailed technical specification, reflecting a focus on health‑focused consumer segments.

The six listings include: Konjac Noodles Shirataki Noodles; Low Fat Low Carb Instant Konjac Noodles; Sugar Free, Gluten Free Shirataki Konjac Noodles; Low Sodium High Fiber Konjac Shirataki Noodles; Weight Loss Instant Noodles Konjac Shirataki; and Halal Konjac Noodles Shirataki Noodles. The naming convention signals that the noodles are made from glucomannan extracted from the konjac plant, are pre‑cooked, and are typically sold dry for instant rehydration. Although the supplier does not disclose certifications, the product set aligns with common demands for gluten‑free, low‑calorie, and halal‑compliant staple foods in health‑oriented markets.

Product Range and Specialties of Shenzhen Ator Food Co., Ltd.

The catalogue is limited to six konjac‑based shirataki noodle products, each targeting a distinct health claim. In the broader industry, konjac noodles are manufactured with a glucomannan content of 90‑95 % by weight, moisture levels below 10 %, and a caloric value of 10‑20 kcal per 100 g, making them suitable for low‑calorie diets. Typical specifications also include a sodium content under 5 g kg‑1 for low‑sodium variants and a dietary fiber content above 30 g kg‑1 for high‑fiber versions. Buyers often request compliance with food safety standards such as ISO 22000 or HACCP, and for halal‑labeled products, certification from a recognized halal authority is standard. Packaging for konjac noodles is usually in vacuum‑sealed polyethylene bags ranging from 200 g to 1 kg per bag, with bulk shipments packed in 20 ft containers that can hold roughly 3 000 - 4 000 kg of product.

Trade and Export Information - Shenzhen Ator Food Co., Ltd.

China is a major exporter of ready‑to‑eat and instant noodle products, and konjac‑based shirataki noodles are increasingly shipped to North America, Western Europe, the Middle East, and Southeast Asian health‑food markets. The HS chapter 19 family, particularly HS 1902.30 (other pasta, whether or not cooked or dried), is the typical tariff line applied to these items, and customs authorities often require a sanitary certificate and a certificate of origin for bulk shipments. Importers usually request documentation that demonstrates compliance with food safety systems (e.g., ISO 22000, HACCP) and, where applicable, halal or kosher certification. Standard Incoterms for bulk food exports from China include FOB Shanghai or CIF destination port, with products packed in moisture‑resistant, food‑grade containers to preserve texture during transit.

Sourcing from Shenzhen Ator Food Co., Ltd. - Buyer Guidance

When evaluating Shenzhen Ator Food Co., Ltd., buyers should request a detailed product specification sheet that lists glucomannan percentage, moisture content, sodium level, and fiber content for each noodle variant. Sample orders of 5 - 10 kg are common practice to verify texture after rehydration, as well as to run microbial, heavy‑metal, and pesticide residue tests in accordance with Codex Alimentarius guidelines. Buyers should also ask for the supplier’s food safety audit reports (ISO 22000/HACCP) and, for the halal‑labeled line, a current halal certification issued by a recognized authority. Verifying the packaging material (food‑grade polyethylene) and confirming the container loading plan (e.g., 20 ft container capacity) helps prevent damage and ensures compliance with import regulations.

What types of konjac noodles does Shenzhen Ator Food Co., Ltd. offer?

The supplier lists six variants, including standard shirataki noodles, low‑fat/low‑carb instant noodles, sugar‑free gluten‑free noodles, low‑sodium high‑fiber noodles, weight‑loss focused instant noodles, and a halal‑certified shirataki line.

Are the konjac noodles gluten‑free?

All six products are described as gluten‑free, which aligns with the typical composition of konjac glucomannan that contains no wheat protein.

Which certifications should a buyer request from this supplier?

Buyers should request the supplier’s ISO 22000 or HACCP food‑safety audit reports, a recent sanitary certificate for export, and, for the halal variant, a current halal certification from an accredited body.

What is the typical packaging format for these noodles?

Industry practice for konjac shirataki noodles is vacuum‑sealed polyethylene bags ranging from 200 g to 1 kg, with bulk shipments palletized for placement in 20 ft or 40 ft containers.

What are the usual minimum order quantities (MOQ) and lead times?

For new buyers, an MOQ of 5 kg per variant is common for sample evaluation, while full production orders often start at 1 ton per SKU with lead times of 25‑35 days from order confirmation.

Which markets commonly import Chinese konjac noodles?

Key import markets include the United States, Canada, the European Union (especially Germany, France, and the UK), the Gulf Cooperation Council countries, and health‑food distributors in Japan and South Korea.

What HS code is typically applied to konjac shirataki noodles?

These products are generally classified under HS 1902.30, which covers other pasta and noodle preparations, whether or not cooked or dried.

How should a buyer verify product quality before a large order?

Buyers should obtain a laboratory test report covering moisture, fiber, sodium, and microbial limits, and compare the results to the supplier’s specification sheet. Conducting a sensory test after rehydration also confirms texture and taste meet market expectations.