Kikkoman to boost supplies of soy sauce

Soy sauce is not only used in Japanese or Asian dishes but also in over 200 cuisines around the world. Perhaps less well-known is the fact that it is a key ingredient in processed food. According to a recent Innova Database report which covered information about new products and ingredients from 90 countries, soy sauce as an ingredient is used in nearly 90% of all processed food categories in around 70 countries.

These food product categories include sauces and seasonings, meat, fish and eggs, ready to eat and, perhaps more surprisingly, the snacks, bakery, confectionary, dessert and ice cream categories as well.

According to a recent Euromonitor report, one of the key trends in the food industry globally is convenience. Consumers have moved towards more ready to eat products. In 2021, the ready meal market in India showed an increase of 16%, reaching a market size of Rs 1310 crore. In 2026, this figure is expected to surpass Rs 2420 crore.

As the producer of naturally brewed soy sauce, Kikkoman is currently meeting the needs of the food processing industry globally. As the awareness and demand for soy sauce grows in the Indian food manufacturing industry, Kikkoman India will make efforts so that the Indian food processing industry becomes more aware of the value and necessity of using Kikkoman Soy Sauce as an all-purpose seasoning.

Kikkoman Soy Sauce’s can be used as a key ingredient in many food categories – it can be used as a cooking ingredient, marinade sauce, base seasoning for vegan products, natural flavor enhancer for soups, salads, frozen pizza, spreads, ready meals for children and even to make vanilla ice cream more delicious.

To this end, Kikkoman India has created a dedicated sales team so that food manufacturers embracing this new trend can use Kikkoman Soy Sauce in their products, secure in the knowledge that their ready meals and other processed foods will be more natural and delicious.

Kikkoman’s journey in India has already been marked by initial success. It has made deep inroads into the hospitality industry. In the 18 months since its launch, Kikkoman Soy Sauce is said to have seen steady sales growth in over 30 cities through its authorized distribution network.

Many chefs are said to have switched to using Kikkoman for their dishes owing to its natural brewing method and just four basic ingredients –  soybeans, wheat, salt, and water. 

“Leading food manufacturers around the world are using naturally brewed soy sauce to enhance the flavor profile of their product and as an alternative to salt. Kikkoman is the leading producer of naturally brewed soy sauce in the world, and we use the traditional brewing method honjozo, giving rise to amino acids and other umami components which add more complexity and depth to the flavor, adding sweetness and savoriness in addition to saltiness. Just like spices, adding Kikkoman Soy Sauce elevates the dish, and makes it more delicious,” said Kikkoman India director and India representative Harry Hakuei Kosato.