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Research Informatic has published a new report titled “Global Soy Sauce Market, 2017 – 2028“. The global soy sauce market is expected to grow at a moderate CAGR of more than 7% in terms of market value over the forecast period from 2022 to 2028, owing to the rising use of soy sauce in the fast-food industry.

Soy sauce is a salty liquid condiment used to prepare various dishes in Thai, Japanese, Indonesian, Chinese, Malaysian, and Vietnamese cuisines. Shoyu and soya sauce are two different names for soy sauce. Soybeans, wheat, salt, and a fermenting agent are used to make it. Soy sauces vary depending on where they are produced. Soybeans and wheat are used in equal amounts in Japanese soy sauces. Chinese soy sauces, however, have a higher soybean to wheat ratio.

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Soy sauce can be applied directly to meals or used as a dip. Its usually served with rice, noodles, and sushi or sashimi, although it can also be dipped in ground wasabi. Many countries have soy sauce bottles on their restaurant tables for the salty flavoring of various cuisines. Soy sauce can be kept at room temperature for a long time.

Soy Sauce Market: Competitive Landscape

The key players have a strong foothold in the market and offer a wide range of services. The players have adopted various organic as well as inorganic growth strategies. The soy sauce market has a moderately consolidated competitive landscape, with the top companies accounting for the majority of revenue.

Some of the key players in the global soy sauce market include :

Nestle S.A., Kikkoman Corporation, Yamasa Corporation, Masan Group Corporation, Foshan Haitian Flavoring & Food Co., Ltd., Bourbon Barrel Foods LLC, Lee Kum Kee Company Limited, Otafuku Sauce Co., Ltd., Aloha Shoyu Company, ABC USA, Jonjee Hi-tech Industrial & Commercial Holding Co. Ltd., Kum Thim Food Industries Sdn Bhd, Yamagen Jouzou Co. Ltd. and Capital Foods (Chings).

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Global Soy Sauce Market: Segmentation

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