Meat+Poultry - November 2017 - 30

Advertorial

BRINGING CLARITY TO SOY SAUCE AND SEAFOOD
KIKKOMAN'S CLEAR SOY SAUCE EXPANDS
FLAVOR POSSIBILITIES
Transparency in food labels, menu descriptions and
ingredients themselves: Consumers demand it and
now Kikkoman has a clear new way to deliver product
development success for R&D teams in the food
manufacturing channel. Kikkoman, the most trusted
name in soy sauce, offers Clear Soy Sauce (PK-56)-a
preservative-free version of the traditional flavor enhancer
with all the salty-sweet notes of the classic, but with a light
amber color. Brewed in US-based GFSI compliant facilities,
the clear look and clearly flavorful sauce is perfect for more
delicate foods like white fish or reddish-pink seafood, sushi,
shellfish, seafood broth, white wine sauces, chowders or
cream-based sauces.

Kikkoman Soy Sauce

Kikkoman PK-56 Clear Soy Sauce

from simple, sustainable ingredients, produced using
traditional methods and from trusted sources. Kikkoman's
lighter, umami-packed Clear Soy Sauce (PK-56) can bring
great savory flavor to more applications-from Asian to
mainstream American.

CLEAR SOY SOLUTIONS
Expanding the possibilities of soy sauce means food
manufacturers can ride the wave of Asian flavors that are
revolutionizing the way Americans eat. Interest in the flavors
and ingredients of Japan, China and Southeast Asia is hot
and getting hotter, with no cool down in sight.
With Kikkoman Clear Soy Sauce (PK-56), culinary teams
now have a way to develop Asian-inspired, savory dishes
with balanced flavors and clear, even color. Commercial
formulation specialists and large-scale food manufacturers
appreciate the subtle flavor enhancement and the limited
color impact of clear soy sauce when developing brines,
marinades or base seasonings for seafood, smoked fish,
canned fish, breaded fish and even imitation seafood.
For transparent, health-minded eating, seafood-based
meals and lighter, umami-boosting powers, there's a clear
choice: Kikkoman's Clear Soy Sauce (PK-56).

Available in 55 gallon drums, Kikkoman Clear Soy
Sauce (PK-56) can replace MSG, HVP, I+G and yeast
extracts, enhancing flavor and a finished product's
consumer-friendly appeal-from seafood to pork and
poultry applications.

SEEING SEAFOOD POTENTIAL

KIKKOMAN SAUCE PACKETS

According to recent research by Datassential, a Chicagobased market intelligence firm, consumers are seeking
variety in their diets, and increasing their seafood intake is a
leading way to get it.
Datassential finds seafood consumption is widespread
and frequent, with 80 percent of consumers reporting
they have eaten fish/shellfish recently, mainly for dinner.
Among consumers surveyed, Datassential identified salmon
(30 percent) and tuna (27 percent) as the fish Americans
consider to be their favorites.
In response, food manufacturers are diving into better
seafood sources to meet consumer demand for variety,
flavor adventures and better health. And just like their
seafood choices, consumers want dishes that are made

To meet the growing demand for meal kits and freshly
prepared takeout items, Kikkoman offers a full line of
packets in a variety of sizes and flavors. Kikkoman Teriyaki
Marinade & Sauce and Ponzu Citrus Seasoned Dressing
& Sauce are two of the greatest flavor profiles of Japan.
Ponzu is most noted for how it brightens fresh aromas
and flavors in seafood, while elevating savory tastes.

For more information, visit
KikkomanUSA.com/foodmanufacturers
or email Industrial@Kikkoman.com

http://www.KikkomanUSA.com/foodmanufacturers

Meat+Poultry - November 2017

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