9/21/2004

With the Asian sauce market continuing to grow, Japanese soy sauce makers are looking to the Codex Alimentarius Commission to set a standard as to what constitutes soy sauce. Companies that brew their product with wheat and soybeans and allow it to ferment, such as Kikkoman and Yamasa, take issue with the non-brewed version sold by companies such as La Choy. The U.S. position is that "soy sauce" should be applied to all products, with qualifying modifiers added on labels where applicable.

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