Wheat Marketing Center and U.S. Wheat Associates Host Korean Noodle Development Workshop Focused on Expanding U.S. Wheat Utilization
PORTLAND, OR — The Wheat Marketing Center (WMC) recently hosted the 2026 Korean Noodle Flour Development Short Course in partnership with and sponsored by U.S. Wheat Associates (USW). WMC welcomed a team of Korean food industry and academic professionals to Portland, Oregon, for an intensive week of research, education, and product development focused on Korean-style noodles and U.S. wheat applications.
Held August 3-7, the workshop combined classroom instruction, laboratory research, product evaluation, industry tours, and market education. Participants represented leading Korean food manufacturers, research institutions, and U.S. Wheat Associates’ Seoul office.
Throughout the program, attendees worked alongside WMC technical staff to evaluate how different classes of U.S. wheat perform in Korean noodle applications to identify opportunities to improve end quality by increasing the use of U.S.-grown wheat in finished products. Participants conducted formulation trials using various combinations of Hard Red Spring (HRS), Hard Red Winter (HRW), Soft White (SW), and Soft Durum wheats along with the SW partial waxy variety Butch CL+. The team evaluated dough handling characteristics, noodle texture, firmness, stability, and overall eating quality through sensory testing and technical analysis. The findings demonstrated that careful blending of U.S. wheat classes can create distinct noodle texture profiles attractive for a variety of market segments.
Beyond the laboratory work, the program included educational sessions on U.S. wheat classes, flour quality characteristics, analytical testing methods, and product development. Participants also visited the Oregon State University Food Innovation Center to learn about noodle broth and seasoning packet development. To strengthen their understanding of the connection between wheat production and food manufacturing, the group visited Thomas Dierickx’s farm in Forest Grove, followed by Columbia Export Terminal and the Federal Grain Inspection lab, where they saw firsthand how the U.S. grain export system operates and the care taken to ensure that buyers of U.S. wheat receive the quality they expect.
The workshop reflects the ongoing commitment of WMC and USW to support international customers through technical education, collaborative research, and practical product development. By bringing together wheat growers, researchers, millers, food manufacturers, and end users, the program helps strengthen relationships throughout the wheat value chain while creating new opportunities for U.S. wheat in global markets.
“Programs like the Korean Noodle Development Workshop demonstrate the value of combining scientific research with direct customer engagement,” said Mike Moran, Executive Director of the Wheat Marketing Center. “By working side-by-side with food manufacturers and researchers, we can identify practical solutions that improve product performance while highlighting the versatility and value of U.S. wheat.”
The 2026 workshop concluded with team presentations summarizing research outcomes and recommendations for future testing. Results from the program will help guide additional research and product development efforts aimed at increasing the competitiveness and utilization of U.S. wheat in Korean noodle products and other food applications.
About Wheat Marketing Center
The Wheat Marketing Center is an independent, nonprofit research and education organization based in Portland, Oregon. Founded in 1989 and supported by eight state wheat commissions, WMC connects U.S. wheat growers and customers through scientific research, technical education, product development, and market-focused collaboration designed to enhance the value of U.S. wheat around the world.
