Soy-based Sauce

Soy-based Sauce Market Outlook

The global soy-based sauce market was valued at approximately USD 12 billion in 2023 and is projected to reach around USD 18 billion by 2035, growing at a CAGR of about 5.5% during the forecast period. The increasing consumer inclination towards Asian cuisines, coupled with the growing awareness of the health benefits associated with soy products, is driving this growth. Additionally, the rise in plant-based diets and the demand for gluten-free options are further propelling the expansion of the soy-based sauce market. The versatility of soy sauces in culinary applications, along with innovations in product formulations, such as low-sodium and organic variants, are also significant growth factors contributing to the market's upward trajectory.

Growth Factor of the Market

The growth of the soy-based sauce market is influenced by several interrelated factors. First, the surging popularity of Asian cuisine in Western countries has created a broader customer base for soy sauces and related products. This trend is not only elevating the status of soy sauce as a staple condiment but also fostering the introduction of diverse product variations such as Tamari and Teriyaki. Second, the increasing demand for healthier food alternatives has sparked interest in soy-based sauces, attributed to their lower calories and potential health benefits, such as heart health and reduced cholesterol levels. Furthermore, the growing trend of food experimentation among consumers, especially millennials and Gen Z, is encouraging the use of soy-based sauces in various types of dishes beyond traditional uses. In addition, the rise in e-commerce and online food delivery services has made these products more accessible to consumers, further driving the market's growth. Lastly, innovations in packaging and marketing strategies are playing a crucial role in attracting more customers, which adds to the market’s overall growth potential.

Key Highlights of the Market

• Projected growth from USD 12 billion in 2023 to USD 18 billion by 2035.
• Strong CAGR of 5.5% anticipated during the forecast period.
• Increasing popularity of Asian cuisines across various demographics.
• Growing demand for plant-based and gluten-free food options.
• Surge in online retail channels and food delivery services enhancing accessibility.

By Product Type

Soy Sauce:

Soy sauce remains the cornerstone of the soy-based sauce market, known for its deep umami flavor and versatility in various cuisines. It is widely used in Asian dishes and has gained popularity in Western cooking as well, with uses ranging from marinades to salad dressings. The traditional fermentation process gives soy sauce its distinct taste, but there are also quick production methods that cater to the growing demand for convenience. The advent of low-sodium and organic soy sauce options has contributed to a steady increase in consumer acceptance, making it an essential product in household pantries globally.

Tamari:

Tamari, a type of soy sauce originating from Japan, is traditionally made without wheat, making it an attractive option for gluten-sensitive consumers. Its richer, smoother flavor profile compared to regular soy sauce has garnered attention among gourmet chefs and home cooks alike. The rising trend of gluten-free diets has propelled tamari's popularity, positioning it as a premium alternative within the soy-based sauce market. Health-conscious consumers are increasingly opting for tamari due to its perceived health benefits, which include lower levels of sodium and potential probiotic qualities when produced through fermentation.

Shoyu:

Shoyu, another Japanese variant of soy sauce, is made with a combination of soybeans and wheat, resulting in a unique flavor that is sweeter and less salty than traditional soy sauce. It’s commonly used in Japanese cuisine and is gaining traction in other markets due to its distinctive taste. The increased interest in authentic Asian cooking among consumers is driving demand for shoyu as it is used in various applications, including sushi dipping and marinades. The growing availability of shoyu in retail outlets further supports its recognition as a premium product, leading to increased sales.

Teriyaki Sauce:

Teriyaki sauce, a blend of soy sauce, sake, and sugar, is widely recognized for its sweet and savory flavor, making it a popular marinade and glaze for grilled meats and vegetables. Its versatility in both home cooking and foodservice establishments has significantly contributed to its growth in the soy-based sauce market. As more consumers seek quick and flavorful meal options, teriyaki sauce is increasingly being used in stir-fries and as a dipping sauce, enhancing its appeal. The expanding range of bottled teriyaki sauces available in supermarkets has also made it easier for consumers to incorporate this sauce into their meals.

Ponzu:

Ponzu is a citrus-based sauce that combines soy sauce with vinegar and citrus juice, creating a refreshing and tangy flavor profile. It is commonly used as a dipping sauce for sashimi, sushi, and salads. The growing trend towards lighter and healthier food options is contributing to the increasing popularity of ponzu among health-conscious consumers. The versatility of ponzu as a salad dressing or marinade adds to its market appeal. With the rise of fusion cuisine and experimentation in cooking, ponzu is being adopted by a broader range of culinary applications, further fueling its growth potential in the soy-based sauce market.

By Application

Food Seasoning:

Food seasoning represents a significant application segment for soy-based sauces, as these products enhance the flavor profile of various dishes. Consumers are increasingly looking for ways to elevate their home-cooked meals, leading to a rise in the use of soy sauces and their variants as seasoning agents. The versatility of soy-based sauces allows for their application across a wide range of cuisines, making them a staple in both professional kitchens and home cooking. As culinary creativity continues to be embraced by consumers, the demand for soy-based sauces for food seasoning is expected to grow substantially.

Cooking Ingredient:

As a versatile cooking ingredient, soy-based sauces are integral to diverse recipes, including stir-fries, marinades, and soups. The ability of soy sauces to enhance the umami flavor in various dishes makes them a preferred choice among chefs and home cooks alike. The trend of using soy sauces as a base ingredient for sauces and dressings has further expanded their usage in cooking. With the growing focus on flavor enhancement and culinary experimentation, the demand for soy-based sauces as cooking ingredients is projected to rise, contributing to the overall growth of the market.

Dipping Sauce:

Dipping sauces are a key application area for soy-based sauces, particularly in Asian cuisines. Soy sauce, teriyaki sauce, and ponzu are commonly used as dipping sauces for various appetizers such as spring rolls and dumplings. The rise in popularity of Asian street food and fusion cuisine has led to increased consumption of dipping sauces, driving the demand for soy-based varieties. As consumers seek more authentic dining experiences at home, the market for dipping sauces is expected to see significant growth, benefiting from the popularity of soy-based options.

Marinade:

The use of soy-based sauces as marinades for meats, seafood, and vegetables is becoming increasingly popular, as they impart rich flavors and tenderize proteins. The trend of grilling and barbecuing is driving the demand for soy-based marinades, especially during the summer months. Consumers are inclined to experiment with different flavors, leading to an increase in the use of soy sauces in marinades for various cuisines. As health-conscious consumers seek flavorful yet healthier options, soy-based marinades are expected to gain traction in the market, further boosting overall sales.

Dressing:

Soy-based sauces are increasingly being used as salad dressings, offering a unique flavor that enhances the overall taste of salads. The demand for healthier salads and dressings has led to the exploration of soy-based sauces as a base ingredient. The versatility of soy sauces allows for easy mixing with other ingredients, such as oils, vinegar, and spices, creating a range of dressings suitable for different palates. As more consumers focus on health and wellness, the popularity of soy-based dressings is expected to rise, contributing to the expansion of the soy-based sauce market.

By Distribution Channel

Supermarkets/Hypermarkets:

Supermarkets and hypermarkets play a pivotal role in the distribution of soy-based sauces, providing consumers with a wide range of options in a single location. The convenience of one-stop shopping encourages consumers to purchase soy sauces alongside other grocery items. Additionally, these retailers often feature promotions and discounts, enhancing the visibility and attractiveness of soy-based sauces. The trend of organized retail chains expanding their Asian food sections has further supported the growth of soy-based sauces in this distribution channel, making them easily accessible to a broader audience.

Convenience Stores:

Convenience stores serve as an important distribution channel for soy-based sauces, particularly for consumers seeking quick and easy meal solutions. The increasing demand for on-the-go meal options has led many convenience stores to stock soy-based sauces as essential items for busy consumers. These stores often offer smaller packaging sizes, making it easier for consumers to purchase only what they need. As the trend towards convenience continues to grow, the presence of soy-based sauces in convenience stores is expected to expand, catering to urban populations and those with busy lifestyles.

Online Retailers:

Online retailers have transformed the way consumers shop for soy-based sauces, providing access to a vast array of products beyond what traditional stores can offer. The convenience of online shopping, along with the growing trend of e-commerce, is driving increased sales of soy-based sauces through digital platforms. Consumers can easily compare prices, read reviews, and access specialty products that may not be available in local stores. As more consumers embrace the convenience of online shopping, the role of online retailers in the soy-based sauce market is expected to continue expanding significantly.

Specialty Stores:

Specialty stores, particularly those focused on Asian foods, play a crucial role in the distribution of soy-based sauces, offering a curated selection that appeals to enthusiasts of Asian cuisine. These stores often carry unique and authentic products that may not be found in mainstream supermarkets, showcasing a variety of soy sauces from different regions. The personalized customer service and in-depth product knowledge provided by specialty stores enhance the shopping experience for consumers in search of high-quality soy-based sauces. As culinary interest in Asian cuisine grows, the prominence of specialty stores in the soy-based sauce market is likely to increase.

Food Service:

The food service industry represents a significant application of soy-based sauces, as they are widely used in restaurants, catering services, and food trucks. The diverse applications of soy sauces in dishes such as stir-fries, sushi, and marinades make them essential ingredients in commercial kitchens. As the demand for Asian cuisine continues to rise, food service establishments are increasingly incorporating soy-based sauces into their menus to attract customers. The growing trend of culinary innovation in the food service sector further supports the use of soy-based sauces, fostering their growth in this distribution channel.

By Ingredient Type

Non-GMO Soybeans:

The use of non-GMO soybeans in the production of soy-based sauces is gaining traction among health-conscious consumers who prefer organic and natural food products. Non-GMO soy sauce is often marketed as a premium option, and its demand is increasing due to the growing awareness around genetically modified organisms and their potential health implications. As consumers gravitate towards cleaner labels and sustainably sourced ingredients, the use of non-GMO soybeans in soy-based sauces is becoming an essential selling point for brands, aiding in market growth.

Wheat:

Wheat is a crucial ingredient in certain types of soy sauces, particularly Shoyu, where it contributes to the product's flavor and texture. The demand for wheat-based soy sauces is closely linked to the popularity of traditional Asian cuisines, as these sauces often rely on wheat to create a balanced taste profile. However, the rise in gluten-free diets has encouraged manufacturers to innovate and create wheat-free alternatives, such as Tamari. The dual nature of wheat's role in the market means that while it is essential for certain products, the increasing demand for gluten-free options is also influencing the overall ingredient landscape.

Salt:

Salt is a fundamental component of soy-based sauces, as it not only enhances flavor but also acts as a preservative. The demand for soy sauces with lower sodium content is increasing, driven by health-conscious consumers seeking to reduce their salt intake. This trend has led manufacturers to develop low-sodium versions of traditional soy sauces without compromising on taste. As consumers become more aware of the health implications of excessive salt consumption, the market for soy-based sauces made with reduced salt or alternative seasoning methods is expected to grow, shaping future product offerings.

Water:

Water is an essential ingredient in the production of soy-based sauces, serving as a solvent for other components while also impacting the overall consistency of the final product. The quality of water used in manufacturing can influence the taste and texture of the sauce, making it a critical factor for producers. As the industry continues to innovate, the focus on water quality and its sourcing is becoming increasingly important, especially in the context of sustainable production practices. Consumers are also becoming more discerning about the ingredients in their food, which may lead to increased scrutiny on the use of water in soy-based sauces.

Sugar:

Sugar is often added to soy-based sauces, particularly in products like teriyaki and certain dipping sauces, to enhance sweetness and balance flavors. The growing demand for naturally sourced sugars, such as cane sugar or alternative sweeteners, is influencing product formulations in the soy-based sauce market. As consumers become more health-conscious, there is a notable shift towards products that utilize less sugar or healthier alternatives like honey or agave syrup. This trend towards reducing added sugars while maintaining flavor is shaping the future product offerings within the soy-based sauce segment.

By Region

The Asia Pacific region dominates the soy-based sauce market, accounting for over 45% of the total market share in 2023. The strong cultural significance of soy sauces in Asian cuisines, coupled with high consumption rates in countries like China, Japan, and Korea, drives this dominance. The market is expected to grow at a CAGR of 6% over the forecast period, bolstered by increasing culinary experimentation among consumers. Additionally, the rising popularity of Asian food in other regions, particularly North America and Europe, is further supporting growth in Asia as manufacturers look to expand their product offerings.

North America is the second-largest market for soy-based sauces, representing around 25% of global consumption in 2023. The growing interest in Asian culinary traditions and healthy eating habits is contributing to increased sales in this region. Furthermore, the rise of plant-based diets is positively impacting demand, as consumers seek flavorful plant-based alternatives in their meals. As the market continues to expand, manufacturers are focusing on introducing innovative flavors and formulations tailored to local preferences, ensuring steady growth in the North American soy-based sauce market.

Opportunities

The soy-based sauce market presents numerous opportunities for growth, particularly in the context of rising health consciousness among consumers. As more individuals are seeking plant-based, gluten-free, and non-GMO options, manufacturers have a prime opportunity to innovate and develop products that cater to these specific dietary preferences. Launching new variants that highlight organic ingredients or functional benefits, such as added probiotics or reduced sodium, can attract health-focused consumers and expand product lines significantly. Moreover, the increasing trend of home cooking and culinary experimentation provides a platform for brands to market their products through recipes and cooking demonstrations, further enhancing brand visibility and consumer engagement.

Additionally, the expansion of e-commerce platforms offers an invaluable opportunity for soy-based sauce brands to reach broader audiences. With the growth of online retail, brands can capitalize on the convenience factor, allowing consumers to discover a wider array of soy-based products that they might not find in traditional stores. Strategic partnerships with food bloggers, chefs, and influencers can also enhance brand recognition and encourage trial among consumers who are increasingly influenced by social media. By focusing on these opportunities, companies can position themselves strategically in the soy-based sauce market, ensuring sustained growth in a competitive landscape.

Threats

Despite the promising growth trajectory of the soy-based sauce market, several potential threats could impact its progress. One of the primary challenges is the increasing competition from alternative sauces and condiments that may appeal to the same consumer base. With the rise in popularity of international cuisines, other sauces, including sriracha, hoisin, and various barbecue sauces, are gaining traction, potentially diverting consumers away from traditional soy-based options. Additionally, changing dietary preferences among consumers, such as the shift towards completely plant-based diets, could pose a threat if soy-based sauces do not adapt and innovate accordingly. The evolving landscape of food trends necessitates that manufacturers remain vigilant and responsive to consumer demands to maintain their market position.

Another significant threat to the soy-based sauce market is the fluctuation in raw material prices, particularly soybeans and wheat. Adverse climate conditions can impact crop yields, leading to higher prices for these essential ingredients. Increased production costs can ultimately affect pricing strategies and profit margins for manufacturers. Furthermore, regulatory changes concerning food labeling and safety can pose challenges for existing brands, necessitating compliance and adaptation to new standards. Brands that fail to navigate these challenges effectively may risk losing market share or facing reputational damage.

Competitor Outlook

• Kikkoman Corporation
• Yamasa Corporation
• Lee Kum Kee
• Haidilao International Holding Ltd.
• San-J International, Inc.
• Ohsawa Organic Tamari
• Blue Dragon
• Marukan Vinegar Co., Ltd.
• Thai Kitchen
• Fujicco Co., Ltd.
• Chung Jung One
• Dynasty Foods
• Choya Umeshu
• Wang Zhi He
• Jiangsu Shun Xing Food Co., Ltd.

The competitive landscape of the soy-based sauce market is marked by a diverse range of players, including both well-established brands and emerging companies. Major players like Kikkoman Corporation and Lee Kum Kee have maintained their positions through innovative product offerings, extensive distribution networks, and strong brand loyalty. These companies continually invest in research and development to enhance their product lines, catering to the evolving preferences of health-conscious consumers. The competition is intensifying as brands increasingly focus on sustainability and clean-label products, enabling them to capture new consumer segments seeking transparency in food sourcing.

Emerging brands are also making their mark on the soy-based sauce market, focusing on niche segments such as organic and non-GMO products. Companies like Ohsawa Organic Tamari and Blue Dragon are capitalizing on the demand for healthier alternatives, appealing to consumers who prioritize clean ingredients. These brands often leverage social media marketing and collaboration with influencers to build brand awareness and engage with audiences directly. The diversity of product offerings among competitors is continuously expanding, making the market dynamic and competitive.

In conclusion, the soy-based sauce market is characterized by a blend of traditional and innovative players, each striving to carve out their niche. Key companies such as Kikkoman and Lee Kum Kee continue to lead the market, but the emergence of smaller brands focusing on health and sustainability is reshaping the competitive landscape. As consumer preferences evolve, established players must adapt and innovate to retain market share while embracing the potential of new entrants who bring fresh perspectives and products to the table. This competitive environment fosters ongoing growth and innovation, ensuring that the soy-based sauce market remains vibrant and responsive to consumer needs.

• 1 Appendix

  • 1.1 List of Tables
  • 1.2 List of Figures

• 2 Introduction

  • 2.1 Market Definition
  • 2.2 Scope of the Report
  • 2.3 Study Assumptions
  • 2.4 Base Currency & Forecast Periods

• 3 Market Dynamics

  • 3.1 Market Growth Factors
  • 3.2 Economic & Global Events
  • 3.3 Innovation Trends
  • 3.4 Supply Chain Analysis

• 4 Consumer Behavior

  • 4.1 Market Trends
  • 4.2 Pricing Analysis
  • 4.3 Buyer Insights

• 5 Key Player Profiles

  • 5.1 Blue Dragon
    • 5.1.1 Business Overview
    • 5.1.2 Products & Services
    • 5.1.3 Financials
    • 5.1.4 Recent Developments
    • 5.1.5 SWOT Analysis
  • 5.2 Lee Kum Kee
    • 5.2.1 Business Overview
    • 5.2.2 Products & Services
    • 5.2.3 Financials
    • 5.2.4 Recent Developments
    • 5.2.5 SWOT Analysis
  • 5.3 Wang Zhi He
    • 5.3.1 Business Overview
    • 5.3.2 Products & Services
    • 5.3.3 Financials
    • 5.3.4 Recent Developments
    • 5.3.5 SWOT Analysis
  • 5.4 Choya Umeshu
    • 5.4.1 Business Overview
    • 5.4.2 Products & Services
    • 5.4.3 Financials
    • 5.4.4 Recent Developments
    • 5.4.5 SWOT Analysis
  • 5.5 Thai Kitchen
    • 5.5.1 Business Overview
    • 5.5.2 Products & Services
    • 5.5.3 Financials
    • 5.5.4 Recent Developments
    • 5.5.5 SWOT Analysis
  • 5.6 Dynasty Foods
    • 5.6.1 Business Overview
    • 5.6.2 Products & Services
    • 5.6.3 Financials
    • 5.6.4 Recent Developments
    • 5.6.5 SWOT Analysis
  • 5.7 Chung Jung One
    • 5.7.1 Business Overview
    • 5.7.2 Products & Services
    • 5.7.3 Financials
    • 5.7.4 Recent Developments
    • 5.7.5 SWOT Analysis
  • 5.8 Fujicco Co., Ltd.
    • 5.8.1 Business Overview
    • 5.8.2 Products & Services
    • 5.8.3 Financials
    • 5.8.4 Recent Developments
    • 5.8.5 SWOT Analysis
  • 5.9 Yamasa Corporation
    • 5.9.1 Business Overview
    • 5.9.2 Products & Services
    • 5.9.3 Financials
    • 5.9.4 Recent Developments
    • 5.9.5 SWOT Analysis
  • 5.10 Kikkoman Corporation
    • 5.10.1 Business Overview
    • 5.10.2 Products & Services
    • 5.10.3 Financials
    • 5.10.4 Recent Developments
    • 5.10.5 SWOT Analysis
  • 5.11 Ohsawa Organic Tamari
    • 5.11.1 Business Overview
    • 5.11.2 Products & Services
    • 5.11.3 Financials
    • 5.11.4 Recent Developments
    • 5.11.5 SWOT Analysis
  • 5.12 Marukan Vinegar Co., Ltd.
    • 5.12.1 Business Overview
    • 5.12.2 Products & Services
    • 5.12.3 Financials
    • 5.12.4 Recent Developments
    • 5.12.5 SWOT Analysis
  • 5.13 San-J International, Inc.
    • 5.13.1 Business Overview
    • 5.13.2 Products & Services
    • 5.13.3 Financials
    • 5.13.4 Recent Developments
    • 5.13.5 SWOT Analysis
  • 5.14 Jiangsu Shun Xing Food Co., Ltd.
    • 5.14.1 Business Overview
    • 5.14.2 Products & Services
    • 5.14.3 Financials
    • 5.14.4 Recent Developments
    • 5.14.5 SWOT Analysis
  • 5.15 Haidilao International Holding Ltd.
    • 5.15.1 Business Overview
    • 5.15.2 Products & Services
    • 5.15.3 Financials
    • 5.15.4 Recent Developments
    • 5.15.5 SWOT Analysis

• 6 Market Segmentation

  • 6.1 Soy-based Sauce Market, By Application
    • 6.1.1 Food Seasoning
    • 6.1.2 Cooking Ingredient
    • 6.1.3 Dipping Sauce
    • 6.1.4 Marinade
    • 6.1.5 Dressing
  • 6.2 Soy-based Sauce Market, By Product Type
    • 6.2.1 Soy Sauce
    • 6.2.2 Tamari
    • 6.2.3 Shoyu
    • 6.2.4 Teriyaki Sauce
    • 6.2.5 Ponzu
  • 6.3 Soy-based Sauce Market, By Ingredient Type
    • 6.3.1 Non-GMO Soybeans
    • 6.3.2 Wheat
    • 6.3.3 Salt
    • 6.3.4 Water
    • 6.3.5 Sugar
  • 6.4 Soy-based Sauce Market, By Distribution Channel
    • 6.4.1 Supermarkets/Hypermarkets
    • 6.4.2 Convenience Stores
    • 6.4.3 Online Retailers
    • 6.4.4 Specialty Stores
    • 6.4.5 Food Service

• 7 Competitive Analysis

  • 7.1 Key Player Comparison
  • 7.2 Market Share Analysis
  • 7.3 Investment Trends
  • 7.4 SWOT Analysis

• 8 Research Methodology

  • 8.1 Analysis Design
  • 8.2 Research Phases
  • 8.3 Study Timeline

• 9 Future Market Outlook

  • 9.1 Growth Forecast
  • 9.2 Market Evolution

• 10 Geographical Overview

  • 10.1 Europe - Market Analysis
    • 10.1.1 By Country
      • 10.1.1.1 UK
      • 10.1.1.2 France
      • 10.1.1.3 Germany
      • 10.1.1.4 Spain
      • 10.1.1.5 Italy
  • 10.2 Asia Pacific - Market Analysis
    • 10.2.1 By Country
      • 10.2.1.1 India
      • 10.2.1.2 China
      • 10.2.1.3 Japan
      • 10.2.1.4 South Korea
  • 10.3 Latin America - Market Analysis
    • 10.3.1 By Country
      • 10.3.1.1 Brazil
      • 10.3.1.2 Argentina
      • 10.3.1.3 Mexico
  • 10.4 North America - Market Analysis
    • 10.4.1 By Country
      • 10.4.1.1 USA
      • 10.4.1.2 Canada
  • 10.5 Soy-based Sauce Market by Region
  • 10.6 Middle East & Africa - Market Analysis
    • 10.6.1 By Country
      • 10.6.1.1 Middle East
      • 10.6.1.2 Africa

• 11 Global Economic Factors

  • 11.1 Inflation Impact
  • 11.2 Trade Policies

• 12 Technology & Innovation

  • 12.1 Emerging Technologies
  • 12.2 AI & Digital Trends
  • 12.3 Patent Research

• 13 Investment & Market Growth

  • 13.1 Funding Trends
  • 13.2 Future Market Projections

• 14 Market Overview & Key Insights

  • 14.1 Executive Summary
  • 14.2 Key Trends
  • 14.3 Market Challenges
  • 14.4 Regulatory Landscape

Segments Analyzed in the Report

The global Soy-based Sauce market is categorized based on

By Product Type

• Soy Sauce
• Tamari
• Shoyu
• Teriyaki Sauce
• Ponzu

By Application

• Food Seasoning
• Cooking Ingredient
• Dipping Sauce
• Marinade
• Dressing

By Distribution Channel

• Supermarkets/Hypermarkets
• Convenience Stores
• Online Retailers
• Specialty Stores
• Food Service

By Ingredient Type

• Non-GMO Soybeans
• Wheat
• Salt
• Water
• Sugar

By Region

• Asia Pacific
• North America
• Europe
• Latin America
• Middle East & Africa

Key Players

• Kikkoman Corporation
• Yamasa Corporation
• Lee Kum Kee
• Haidilao International Holding Ltd.
• San-J International, Inc.
• Ohsawa Organic Tamari
• Blue Dragon
• Marukan Vinegar Co., Ltd.
• Thai Kitchen
• Fujicco Co., Ltd.
• Chung Jung One
• Dynasty Foods
• Choya Umeshu
• Wang Zhi He
• Jiangsu Shun Xing Food Co., Ltd.