Soy Sauce

Soy for salt: Study reveals long term acceptance of soy sauce substitution

21-Aug-2012 By Nathan Gray

Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.

Natural soy sauce could slash salt levels in half for certain products, suggests study

17-Nov-2011 By Nathan Gray

Naturally brewed soy sauce may be useful in reducing salt levels in certain foods by up to 50%, according to new research.

Marinades may prolong fresh meat shelf life

11-Oct-2010 By Nathan Gray

Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study.

Snack Size Science: Monkey Methuselahs and soy sauce

21-Jul-2009 By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.

Soy sauce may help with salt reduction in foods: Study

13-Jul-2009 By Stephen Daniells

Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.

Kikkoman, far reaching investment in US

02-Jun-2003

Japanese soy sauce giant Kikkoman is to forge ahead with plans to
expand in the US with the announcement this week that it has
earmarked $100-million (approx. €86m) for the expansion of its
plant in Walworth County in Wisconsin.