The global market for Fermented Soy Sauce was valued at US$ 15270 million in the year 2023 and is projected to reach a revised size of US$ 19300 million by 2030, growing at a CAGR of 2.8% during the forecast period.
Fermented soy sauce is a traditional Asian condiment made by fermenting soybeans, wheat, salt, and water with specific strains of bacteria, yeasts, and molds. The fermentation process, which can take several months to years, breaks down the soy proteins and starches, resulting in a rich, savory umami flavor. This process involves two stages: the initial fermentation of the soybeans and wheat, which creates a moldy mixture called "koji," and the second stage, where this mixture is combined with a brine solution and left to ferment further. The final product is a dark, flavorful sauce used widely in East Asian cuisine, especially in Chinese, Japanese, Korean, and Indonesian dishes. Fermented soy sauce is prized for its complexity of taste, including salty, sweet, and umami notes. It is used as a seasoning, marinade, dipping sauce, and in cooking, providing depth and richness to soups, stir-fries, grilled meats, and more.
The fermented soy sauce market has experienced steady growth globally, driven by the increasing demand for authentic and natural condiments in both domestic and international cuisines. This traditional product, especially in regions like East Asia, Southeast Asia, and increasingly in Western markets, continues to gain popularity due to its complex flavor profile and versatility in various culinary applications. The market is characterized by both large-scale production by major brands and the growing interest in artisanal, small-batch, naturally brewed soy sauces that emphasize traditional fermentation methods.
One of the key drivers of this market is the increasing consumer preference for natural, minimally processed foods. With rising health-consciousness, many consumers are moving away from chemically processed sauces and are looking for alternatives that offer a richer, more authentic taste. Fermented soy sauce, being naturally brewed, contains beneficial microorganisms and has a longer shelf life, making it an appealing choice for health-conscious individuals.
Another significant factor contributing to the market growth is the expansion of Asian cuisine worldwide. As global culinary trends embrace diversity and flavor complexity, fermented soy sauce has found its place in restaurants, home cooking, and packaged food products. The rise of fusion cuisines, which combine different culinary traditions, has also driven innovation in how soy sauce is used, from salads to barbecue marinades. In addition, the increasing use of fermented products in the food industry, spurred by the growing popularity of probiotics, has further boosted the demand for fermented soy sauce.
The growing trend towards premium and organic products has led to an increase in the production of high-quality, organic, and traditionally brewed soy sauces. Consumers are more willing to pay a premium for products that are made with natural ingredients and have a distinctive, authentic flavor.
This report aims to provide a comprehensive presentation of the global market for Fermented Soy Sauce, with both quantitative and qualitative analysis, to help readers develop business/growth strategies, assess the market competitive situation, analyze their position in the current marketplace, and make informed business decisions regarding Fermented Soy Sauce.
The Fermented Soy Sauce market size, estimations, and forecasts are provided in terms of sales volume (Tons) and revenue ($ millions), considering 2023 as the base year, with history and forecast data for the period from 2019 to 2030. This report segments the global Fermented Soy Sauce market comprehensively. Regional market sizes, concerning products by Type, by Application, and by players, are also provided.
For a more in-depth understanding of the market, the report provides profiles of the competitive landscape, key competitors, and their respective market ranks. The report also discusses technological trends and new product developments.
The report will help the Fermented Soy Sauce manufacturers, new entrants, and industry chain related companies in this market with information on the revenues, sales volume, and average price for the overall market and the sub-segments across the different segments, by company, by Type, by Application, and by regions.
麻豆原创 Segmentation
By Company
Haitian
Kikkoman
Lee Kum Kee
Qianhe
Yamasa
Shinho
Meiweixian
Jiajia
PRB BIO-TECH
Master
Shoda Shoyu
ABC Sauces
Maggi
by Type
Cooking Sauce
Table Soy Sauce
by Application
Catering Industry
Household Consumption
Food Processing Industry
Production by Region
China
Japan
Consumption by Region
North America
United States
Canada
Asia-Pacific
China
Japan
South Korea
India
Australia
China Taiwan
Southeast Asia
Europe
Germany
France
U.K.
Italy
Russia
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia
UAE
Chapter Outline
Chapter 1: Introduces the report scope of the report, executive summary of different market segments (by region, by Type, by Application, etc), including the market size of each market segment, future development potential, and so on. It offers a high-level view of the current state of the market and its likely evolution in the short to mid-term, and long term.
Chapter 2: Detailed analysis of Fermented Soy Sauce manufacturers competitive landscape, price, sales and revenue market share, latest development plan, merger, and acquisition information, etc.
Chapter 3: Sales, revenue of Fermented Soy Sauce in regional level and country level. It provides a quantitative analysis of the market size and development potential of each region and its main countries and introduces the market development, future development prospects, market space, and market size of each country in the world.
Chapter 4: Provides the analysis of various market segments by Type, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different market segments.
Chapter 5: Provides the analysis of various market segments by Application, covering the market size and development potential of each market segment, to help readers find the blue ocean market in different downstream markets.
Chapter 6: Provides profiles of key players, introducing the basic situation of the main companies in the market in detail, including product sales, revenue, price, gross margin, product introduction, recent development, etc.
Chapter 7: Analysis of industrial chain, including the upstream and downstream of the industry.
Chapter 8: Introduces the market dynamics, latest developments of the market, the driving factors and restrictive factors of the market, the challenges and risks faced by manufacturers in the industry, and the analysis of relevant policies in the industry.
Chapter 9: The main points and conclusions of the report.
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1 Fermented Soy Sauce 麻豆原创 Overview
1.1 Product Definition
1.2 Fermented Soy Sauce by Type
1.2.1 Global Fermented Soy Sauce 麻豆原创 Value Comparison by Type (2024-2030)
1.2.2 Cooking Sauce
1.2.3 Table Soy Sauce
1.3 Fermented Soy Sauce by Application
1.3.1 Global Fermented Soy Sauce 麻豆原创 Value by Application (2024-2030)
1.3.2 Catering Industry
1.3.3 Household Consumption
1.3.4 Food Processing Industry
1.4 Global Fermented Soy Sauce 麻豆原创 Size Estimates and Forecasts
1.4.1 Global Fermented Soy Sauce Revenue 2019-2030
1.4.2 Global Fermented Soy Sauce Sales 2019-2030
1.4.3 Global Fermented Soy Sauce 麻豆原创 Average Price (2019-2030)
1.5 Assumptions and Limitations
2 Fermented Soy Sauce 麻豆原创 Competition by Manufacturers
2.1 Global Fermented Soy Sauce Sales 麻豆原创 Share by Manufacturers (2019-2024)
2.2 Global Fermented Soy Sauce Revenue 麻豆原创 Share by Manufacturers (2019-2024)
2.3 Global Fermented Soy Sauce Average Price by Manufacturers (2019-2024)
2.4 Global Key Players of Fermented Soy Sauce, Industry Ranking, 2022 VS 2023 VS 2024
2.5 Global Key Manufacturers of Fermented Soy Sauce, Manufacturing Sites & Headquarters
2.6 Global Key Manufacturers of Fermented Soy Sauce, Product Type & Application
2.7 Global Key Manufacturers of Fermented Soy Sauce, Date of Enter into This Industry
2.8 Global Fermented Soy Sauce 麻豆原创 Competitive Situation and Trends
2.8.1 Global Fermented Soy Sauce 麻豆原创 Concentration Rate
2.8.2 The Global 5 and 10 Largest Fermented Soy Sauce Players 麻豆原创 Share by Revenue
2.8.3 Global Fermented Soy Sauce 麻豆原创 Share by Company Type (Tier 1, Tier 2, and Tier 3)
2.9 Manufacturers Mergers & Acquisitions, Expansion Plans
3 Global Fermented Soy Sauce 麻豆原创 Scenario by Region
3.1 Global Fermented Soy Sauce 麻豆原创 Size by Region: 2019 Versus 2023 Versus 2030
3.2 Global Fermented Soy Sauce Sales by Region: 2019-2030
3.2.1 Global Fermented Soy Sauce Sales by Region: 2019-2024
3.2.2 Global Fermented Soy Sauce Sales by Region: 2025-2030
3.3 Global Fermented Soy Sauce Revenue by Region: 2019-2030
3.3.1 Global Fermented Soy Sauce Revenue by Region: 2019-2024
3.3.2 Global Fermented Soy Sauce Revenue by Region: 2025-2030
3.4 North America Fermented Soy Sauce 麻豆原创 Facts & Figures by Country
3.4.1 North America Fermented Soy Sauce 麻豆原创 Size by Country: 2019 VS 2023 VS 2030
3.4.2 North America Fermented Soy Sauce Sales by Country (2019-2030)
3.4.3 North America Fermented Soy Sauce Revenue by Country (2019-2030)
3.4.4 United States
3.4.5 Canada
3.5 Europe Fermented Soy Sauce 麻豆原创 Facts & Figures by Country
3.5.1 Europe Fermented Soy Sauce 麻豆原创 Size by Country: 2019 VS 2023 VS 2030
3.5.2 Europe Fermented Soy Sauce Sales by Country (2019-2030)
3.5.3 Europe Fermented Soy Sauce Revenue by Country (2019-2030)
3.5.4 Germany
3.5.5 France
3.5.6 U.K.
3.5.7 Italy
3.5.8 Russia
3.6 Asia Pacific Fermented Soy Sauce 麻豆原创 Facts & Figures by Region
3.6.1 Asia Pacific Fermented Soy Sauce 麻豆原创 Size by Region: 2019 VS 2023 VS 2030
3.6.2 Asia Pacific Fermented Soy Sauce Sales by Region (2019-2030)
3.6.3 Asia Pacific Fermented Soy Sauce Revenue by Region (2019-2030)
3.6.4 China
3.6.5 Japan
3.6.6 South Korea
3.6.7 India
3.6.8 Australia
3.6.9 China Taiwan
3.6.10 Southeast Asia
3.7 Latin America Fermented Soy Sauce 麻豆原创 Facts & Figures by Country
3.7.1 Latin America Fermented Soy Sauce 麻豆原创 Size by Country: 2019 VS 2023 VS 2030
3.7.2 Latin America Fermented Soy Sauce Sales by Country (2019-2030)
3.7.3 Latin America Fermented Soy Sauce Revenue by Country
3.7.4 Mexico
3.7.5 Brazil
3.7.6 Argentina
3.8 Middle East and Africa Fermented Soy Sauce 麻豆原创 Facts & Figures by Country
3.8.1 Middle East and Africa Fermented Soy Sauce 麻豆原创 Size by Country: 2019 VS 2023 VS 2030
3.8.2 Middle East and Africa Fermented Soy Sauce Sales by Country (2019-2030)
3.8.3 Middle East and Africa Fermented Soy Sauce Revenue by Country
3.8.4 Turkey
3.8.5 Saudi Arabia
3.8.6 UAE
4 Segment by Type
4.1 Global Fermented Soy Sauce Sales by Type (2019-2030)
4.1.1 Global Fermented Soy Sauce Sales by Type (2019-2024)
4.1.2 Global Fermented Soy Sauce Sales by Type (2025-2030)
4.1.3 Global Fermented Soy Sauce Sales 麻豆原创 Share by Type (2019-2030)
4.2 Global Fermented Soy Sauce Revenue by Type (2019-2030)
4.2.1 Global Fermented Soy Sauce Revenue by Type (2019-2024)
4.2.2 Global Fermented Soy Sauce Revenue by Type (2025-2030)
4.2.3 Global Fermented Soy Sauce Revenue 麻豆原创 Share by Type (2019-2030)
4.3 Global Fermented Soy Sauce Price by Type (2019-2030)
5 Segment by Application
5.1 Global Fermented Soy Sauce Sales by Application (2019-2030)
5.1.1 Global Fermented Soy Sauce Sales by Application (2019-2024)
5.1.2 Global Fermented Soy Sauce Sales by Application (2025-2030)
5.1.3 Global Fermented Soy Sauce Sales 麻豆原创 Share by Application (2019-2030)
5.2 Global Fermented Soy Sauce Revenue by Application (2019-2030)
5.2.1 Global Fermented Soy Sauce Revenue by Application (2019-2024)
5.2.2 Global Fermented Soy Sauce Revenue by Application (2025-2030)
5.2.3 Global Fermented Soy Sauce Revenue 麻豆原创 Share by Application (2019-2030)
5.3 Global Fermented Soy Sauce Price by Application (2019-2030)
6 Key Companies Profiled
6.1 Haitian
6.1.1 Haitian Company Information
6.1.2 Haitian Description and Business Overview
6.1.3 Haitian Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.1.4 Haitian Fermented Soy Sauce Product Portfolio
6.1.5 Haitian Recent Developments/Updates
6.2 Kikkoman
6.2.1 Kikkoman Company Information
6.2.2 Kikkoman Description and Business Overview
6.2.3 Kikkoman Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.2.4 Kikkoman Fermented Soy Sauce Product Portfolio
6.2.5 Kikkoman Recent Developments/Updates
6.3 Lee Kum Kee
6.3.1 Lee Kum Kee Company Information
6.3.2 Lee Kum Kee Description and Business Overview
6.3.3 Lee Kum Kee Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.3.4 Lee Kum Kee Fermented Soy Sauce Product Portfolio
6.3.5 Lee Kum Kee Recent Developments/Updates
6.4 Qianhe
6.4.1 Qianhe Company Information
6.4.2 Qianhe Description and Business Overview
6.4.3 Qianhe Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.4.4 Qianhe Fermented Soy Sauce Product Portfolio
6.4.5 Qianhe Recent Developments/Updates
6.5 Yamasa
6.5.1 Yamasa Company Information
6.5.2 Yamasa Description and Business Overview
6.5.3 Yamasa Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.5.4 Yamasa Fermented Soy Sauce Product Portfolio
6.5.5 Yamasa Recent Developments/Updates
6.6 Shinho
6.6.1 Shinho Company Information
6.6.2 Shinho Description and Business Overview
6.6.3 Shinho Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.6.4 Shinho Fermented Soy Sauce Product Portfolio
6.6.5 Shinho Recent Developments/Updates
6.7 Meiweixian
6.7.1 Meiweixian Company Information
6.7.2 Meiweixian Description and Business Overview
6.7.3 Meiweixian Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.7.4 Meiweixian Fermented Soy Sauce Product Portfolio
6.7.5 Meiweixian Recent Developments/Updates
6.8 Jiajia
6.8.1 Jiajia Company Information
6.8.2 Jiajia Description and Business Overview
6.8.3 Jiajia Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.8.4 Jiajia Fermented Soy Sauce Product Portfolio
6.8.5 Jiajia Recent Developments/Updates
6.9 PRB BIO-TECH
6.9.1 PRB BIO-TECH Company Information
6.9.2 PRB BIO-TECH Description and Business Overview
6.9.3 PRB BIO-TECH Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.9.4 PRB BIO-TECH Fermented Soy Sauce Product Portfolio
6.9.5 PRB BIO-TECH Recent Developments/Updates
6.10 Master
6.10.1 Master Company Information
6.10.2 Master Description and Business Overview
6.10.3 Master Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.10.4 Master Fermented Soy Sauce Product Portfolio
6.10.5 Master Recent Developments/Updates
6.11 Shoda Shoyu
6.11.1 Shoda Shoyu Company Information
6.11.2 Shoda Shoyu Description and Business Overview
6.11.3 Shoda Shoyu Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.11.4 Shoda Shoyu Fermented Soy Sauce Product Portfolio
6.11.5 Shoda Shoyu Recent Developments/Updates
6.12 ABC Sauces
6.12.1 ABC Sauces Company Information
6.12.2 ABC Sauces Description and Business Overview
6.12.3 ABC Sauces Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.12.4 ABC Sauces Fermented Soy Sauce Product Portfolio
6.12.5 ABC Sauces Recent Developments/Updates
6.13 Maggi
6.13.1 Maggi Company Information
6.13.2 Maggi Description and Business Overview
6.13.3 Maggi Fermented Soy Sauce Sales, Revenue and Gross Margin (2019-2024)
6.13.4 Maggi Fermented Soy Sauce Product Portfolio
6.13.5 Maggi Recent Developments/Updates
7 Industry Chain and Sales Channels Analysis
7.1 Fermented Soy Sauce Industry Chain Analysis
7.2 Fermented Soy Sauce Key Raw Materials
7.2.1 Key Raw Materials
7.2.2 Raw Materials Key Suppliers
7.3 Fermented Soy Sauce Production Mode & Process
7.4 Fermented Soy Sauce Sales and 麻豆原创ing
7.4.1 Fermented Soy Sauce Sales Channels
7.4.2 Fermented Soy Sauce Distributors
7.5 Fermented Soy Sauce Customers
8 Fermented Soy Sauce 麻豆原创 Dynamics
8.1 Fermented Soy Sauce Industry Trends
8.2 Fermented Soy Sauce 麻豆原创 Drivers
8.3 Fermented Soy Sauce 麻豆原创 Challenges
8.4 Fermented Soy Sauce 麻豆原创 Restraints
9 Research Findings and Conclusion
10 Methodology and Data Source
10.1 Methodology/Research Approach
10.1.1 Research Programs/Design
10.1.2 麻豆原创 Size Estimation
10.1.3 麻豆原创 Breakdown and Data Triangulation
10.2 Data Source
10.2.1 Secondary Sources
10.2.2 Primary Sources
10.3 Author List
10.4 Disclaimer
Haitian
Kikkoman
Lee Kum Kee
Qianhe
Yamasa
Shinho
Meiweixian
Jiajia
PRB BIO-TECH
Master
Shoda Shoyu
ABC Sauces
Maggi
听
听
*If Applicable.