Soy sauce is a popular condiment in Malaysia, but it contains a lot of salt—sometimes as much as a teaspoon per tablespoon. Researchers tested whether they could make soy sauce with less salt without ruining the taste. They checked 102 different soy sauces from stores, talked to manufacturers about making changes, and created new recipes with less salt. When they tested the new versions with 52 people, they found one recipe that tasted great and stayed fresh for a whole year. This discovery suggests that companies could make healthier soy sauce if they had support and incentives to do so.

The Quick Take

  • What they studied: Can soy sauce be made with less salt while still tasting good and staying fresh on store shelves?
  • Who participated: Researchers tested 102 different soy sauces from Malaysian supermarkets, interviewed 19 people who work at soy sauce companies, and had 52 regular people taste-test the new low-salt versions.
  • Key finding: A new soy sauce recipe with 9% salt and added yeast extract tasted just as good as regular soy sauce but had about 36% less sodium (3,600 mg per 100g instead of 5,000-5,700 mg), and it stayed fresh for at least one year.
  • What it means for you: If food companies start using this recipe, people in Malaysia could reduce their daily salt intake without noticing a difference in taste. This matters because eating too much salt increases the risk of high blood pressure and heart disease. However, this change would only happen if companies decide to make it and if governments support the switch.

The Research Details

This study had two main parts. First, researchers collected and tested 102 different soy sauces from Malaysian supermarkets to measure how much salt they contained. They also interviewed 19 employees at soy sauce companies to understand what challenges they face in making healthier products. In the second part, they created new soy sauce recipes with less salt and tested them with 52 people who tasted the products and rated how much they liked them. They also stored the new soy sauces in different temperature conditions to see if they would stay fresh and safe for a year.

This approach is important because it combines real-world information (what’s actually in stores and what companies can realistically do) with practical testing (does it taste good and stay fresh). By understanding both the science and the business side, the researchers created a solution that could actually be used by real companies, not just something that works in a laboratory.

The study’s strengths include testing a large number of actual products from stores (102 soy sauces) and getting feedback from real consumers (52 people). The researchers also talked directly to manufacturers to understand real-world challenges. However, the consumer taste-testing group was relatively small, so results might be different in other countries or with different groups of people. The study was conducted in Malaysia, so findings may be most relevant there.

What the Results Show

The researchers found that salty and light soy sauces contained much more sodium than sweet soy sauces. Salty soy sauce averaged 4,987 mg of sodium per 100 grams, light soy sauce had 5,710 mg per 100 grams, but sweet soy sauce only had 3,368 mg per 100 grams. This means if you use a tablespoon (about 15 grams) of regular salty soy sauce, you’re getting about 750 mg of sodium—roughly one-third of the daily limit recommended by health experts.

When manufacturers were interviewed, they said they understood that reducing salt would be good for people’s health. However, they worried about several problems: customers might not like the taste, government rules might not allow certain changes, the cost of reformulation would be high, and they didn’t have enough research staff to develop new recipes.

The researchers then created new soy sauce recipes with less salt. The most successful version used 9% salt (compared to the typical 12-18%) and added yeast extract to keep the flavor strong. When 52 people tasted this new recipe, they liked it just as much as regular soy sauce. The new recipe contained about 3,600 mg of sodium per 100 grams—roughly 36% less than traditional salty soy sauce.

The shelf life testing showed that the new low-salt soy sauce remained stable and safe for at least one year when stored properly. This is important because it means the reformulated product could be manufactured, shipped, and stored in stores without quality problems. The addition of yeast extract not only helped maintain the salty, savory flavor but also appeared to help preserve the product.

Previous research has shown that reducing salt in foods is possible without major taste changes, but this is one of the first studies to specifically test this with soy sauce in Malaysia. The findings align with global efforts to reduce sodium in processed foods. Similar reformulation projects with other condiments (like sauces and broths) have had mixed success, so this study’s positive results are encouraging.

The taste-testing group included only 52 people, which is relatively small. Results might be different with larger groups or in different countries where people have different taste preferences. The study was done in Malaysia, so the findings may not apply equally to other regions. The researchers didn’t test whether people would actually buy the reformulated soy sauce if it cost more or looked different. Additionally, the study didn’t examine whether reducing salt might affect the traditional fermentation process that gives soy sauce its characteristic flavor in ways not captured by the taste tests.

The Bottom Line

Based on this research, it appears feasible for soy sauce manufacturers to reduce sodium content by about one-third without making the product taste worse. This change would be most beneficial for people who use soy sauce regularly and those at risk for high blood pressure. Governments could support this change by offering tax incentives to companies that reformulate, updating food regulations to allow new ingredients like yeast extract, and funding research and development. Confidence level: Moderate. The taste-testing was positive, but larger studies would strengthen these findings.

This research is most relevant for people in Malaysia and other Asian countries where soy sauce is used frequently. It’s especially important for people with high blood pressure, heart disease, or a family history of these conditions. Food manufacturers and government health officials should also pay attention to these findings. People who rarely use soy sauce won’t see much personal benefit from this change, but it could still help reduce salt intake across entire populations.

If manufacturers began using this reformulation today, people could start reducing their salt intake immediately with each meal that includes soy sauce. However, widespread adoption would likely take 2-5 years, as companies would need time to retool production facilities and gain regulatory approval. Health benefits like lower blood pressure typically appear after several weeks to months of consistent salt reduction.

Want to Apply This Research?

  • Track daily sodium intake by logging soy sauce use (amount and type). For example: ‘Used 1 tablespoon regular soy sauce (750 mg sodium)’ vs. ‘Used 1 tablespoon reformulated soy sauce (540 mg sodium)’. This shows the real impact of switching products.
  • Set a goal to switch to lower-sodium soy sauce alternatives or use smaller amounts. Users could set reminders to check nutrition labels when buying soy sauce, or create a shopping list that includes ’low-sodium soy sauce’ as a specific product to look for.
  • Track weekly sodium totals from all sources, with soy sauce as one tracked category. Users could measure blood pressure monthly if they have hypertension, noting any improvements after switching to lower-sodium products. Create a ‘condiment audit’ every 3 months to reassess sodium sources in the diet.

This research suggests that reformulated soy sauce with reduced sodium is feasible and acceptable, but individual results may vary. This study does not replace medical advice from your doctor. If you have high blood pressure, heart disease, or kidney problems, consult your healthcare provider before making significant changes to your diet or salt intake. While reducing sodium is generally beneficial for most people, those with certain medical conditions may have different dietary needs. This research was conducted in Malaysia and may have different applicability in other regions.