Conventional soy sauce, whose basic ingredients are water, soy beans and salt, originated in Asia many hundreds of years ago. Over its’ history different versions have developed that include rice and wheat. The distinctive flavour profile of soy sauce, no matter the ingredients, is used in a wide range of food applications including meat, vegetable and seafood dishes.
Since ethnic flavour and food are a worldwide trend, formulators and developers have the task to create compatible taste profiles to soy sauce. However, because of allergen concerns with soy and gluten, and a desire for powdered alternatives, development can be a challenge.
Leiber’s new, innovative allergen free (no soy, no gluten) SoYE Sauce - solely based on natural yeast extract – gives developers the tools to achieve typical soy sauce taste without using soy. Available in powder form and without soy or wheat allergens SoYE Sauce also contains a high content of naturally occurring B Vitamins.
Using Leiber’s SoYE Sauce to create the typical soy sauce taste profiles allows the development of novel applications.
The colour as well as the salt content are adjustable according to customer’s requirements.
|Product code||Product name||Consistency||Salt on d.m.|
|101496||Leiber-SoYE Sauce||Powder||32 %|
|101497||Leiber-SoYE Sauce, LS||Powder||< 8 %|