The Asia Pacific Soy Sauce Market would witness market growth of 6.47% CAGR during the forecast period (2019-2025). The increasing popularity of Chinese cuisine worldwide has prompted the country to be the largest revenue generator in the Asia Pacific market. It is also anticipated that North America will experience a substantial CAGR between 2019 and 2025. This growth is due to the high demand for brewed soy sauce organic and additive-free. It will also help boost demand by increasing the popularity of Asian cuisine in the region.
Increasing packaging innovations will be one of the key market trends for soy sauces. Soy sauce sales are highly packaging-dependent because it serves as a brand extension of the product and plays a key role in influencing customer buying decisions. In addition to soy sauce ingredients and production methods, packaging also plays an important role in determining soy sauce shelf life. Soy sauce companies partner with packaging manufacturers to develop advanced packaging technology that will help improve packaging materials’ consistency, wet strength, and durability. These packaging innovations are anticipated to expand the vendor consumer base and thus fuel the growth of the soy sauces market over the forecast period.
There are many different types of antioxidants in soy sauce. It is a good source of manganese mineral antioxidants. It also contains valuable quantities of phenolic antioxidant acids such as syringic, vanillic, coumaric, and ferulic acid. Glycitein, daidzein, genistein, and genistin are among the isoflavonoid antioxidants in soy sauce. However, the soy sauce production process may sometimes require steps that significantly lower the concentration of these isoflavonoids and leave much lower concentrations of soy sauce than other soyfoods.
In the application segment, the household category is anticipated to be the fastest-growing segment throughout the forecast period. The key factors driving the market in this segment are straightforward product availability in grocery stores and increased demand for low-salt and-sugar and gluten-free products.
Based on Type, the market is segmented into Brewed and Blended. Based on Application, the market is segmented into Food Industry and Household. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include Foshan Haitian Flavoring & Food Co., Ltd. (Guangdong Haitian Group Co., Ltd.), Kikkoman Corporation, Masan Group Corporation, Bourbon Barrel Foods LLC, Lee Kum Kee Company Limited, Otafuku Sauce Co., Ltd., Nestle S.A. (Maggi), Yamasa Corporation, Aloha Shoyu Company, and Guangdong Meiweixian Flavoring Foods Co., Ltd.
Scope of the Study
Market Segmentation:
By Type

  • Brewed
  • Blended

By Application

  • Food Industry
  • Household

By Country

  • China
  • Japan
  • India
  • South Korea
  • Singapore
  • Malaysia
  • Rest of Asia Pacific

Companies Profiled

  • Foshan Haitian Flavoring & Food Co., Ltd. (Guangdong Haitian Group Co., Ltd.)
  • Kikkoman Corporation
  • Masan Group Corporation
  • Bourbon Barrel Foods LLC
  • Lee Kum Kee Company Limited
  • Otafuku Sauce Co., Ltd.
  • Nestle S.A. (Maggi)
  • Yamasa Corporation
  • Aloha Shoyu Company
  • Guangdong Meiweixian Flavoring Foods Co., Ltd.

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