Soy Sauce - Page 1 | Prepared Foods

How to Develop Asian-style Flavor Formulations

Research chefs are revisiting concentrated ingredients as a pivotal tool in a complex process

July 31, 2024

In the context of Asian cuisines, extracts and essences are typically used sparingly due to their high potency. This allows for significant flavor enhancement using minimal quantities. Primary examples include soy sauce and fish sauce (nuoc mam or nam pla).

Culinary Art Meets Flavor Science as Research Chefs Seek to Take Flavor to the Next Level

The marriage of ingredients and technique is the foundation for boosting any flavor profile in product development and manufacture

John Csukor, Editorial Contributor

May 10, 2021

Nearly every Old World cuisine holds the keys to building flavor, not only through indigenous ingredients but also through its cooking techniques. While batch production often necessitates shortcuts, it is possible to lose sight of the fundamentals that make culinary creation worthwhile. Fortunately, there is something of a revival happening in which even larger prepared food makers are reintroducing those basics of culinary art.

Sethness Roquette: Ethnic Appeal

Sethness Roquette caramel colors are growing with soy sauces and other on-trend applications

March 13, 2020

Soy sauce is one of the oldest condiments and continues to grow in popularity. Its flavoring characteristics make it a versatile base for marinades and cooking sauces.

Asian Culinary Creations Experience Another Boom

Culinologists are applying different forms of fermented pastes and sauces, and relying on umami-rich protein ingredients

Robert Danhi

June 14, 2018

A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

Gluten-Free Tamari Soy Sauce

Delivering savory flavor, umami benefits and processing functionality

October 28, 2014

Kikkoman’s new Gluten-Free Tamari Soy Sauce delivers the savory flavor, umami benefits and processing functionality your formulation needs, without giving consumers the gluten they don’t.

Less Sodium, More Umami

Kikkoman Natural Flavor Enhancer lets manufacturers reduce sodium by 30%to 50% and keep a clean label

April 23, 2014

Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.

Enhance Flavor, Cut Sodium: Kikkoman Sales USA

April 2012 Abstracts

April 1, 2012

Kikkoman Sales USA offers two new products to naturally enhance flavor and reduce sodium. Available in liquid and powdered forms, new Kikkoman NFE (Natural Flavor Enhancer) lets developers reduce sodium by 30-50% and maintain a clean label.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

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