Is Soy Sauce Ultra Processed?
Not Typically Ultra-Processed
Soy sauce ranges from Level 2 (naturally brewed) to Level 4 (chemically hydrolyzed). Naturally brewed soy sauce ferments soybeans and wheat for months with just water and salt. Chemically hydrolyzed soy sauce uses hydrochloric acid to achieve in days what fermentation takes months to produce, then adds caramel color and corn syrup to mask the inferior flavor.
Key Findings
- •Naturally brewed soy sauce ferments for 6-8 months, producing over 300 distinct flavor compounds — no additives needed
- •Chemical hydrolysis uses hydrochloric acid to break down soy protein in 2-3 days, producing an inferior product that requires caramel color and corn syrup to compensate
- •Kikkoman's naturally brewed process has been refined for over 300 years and uses just 4 ingredients: water, soybeans, wheat, salt
Why Is Soy Sauce Level 2?
The divide between naturally brewed and chemically hydrolyzed soy sauce is one of the starkest processing contrasts in any single product category. Traditional brewing (used by Kikkoman for over 300 years) combines soybeans, roasted wheat, water, and salt, then inoculates with Aspergillus molds. The mash (moromi) ferments for 6-8 months, during which enzymatic reactions produce over 300 flavor compounds, amino acids, and the characteristic deep umami. Chemical hydrolysis, by contrast, treats defatted soy meal with hydrochloric acid at high temperature, breaking proteins into amino acids in 2-3 days. The result has a harsh, one-dimensional flavor, so manufacturers add caramel color (for visual similarity), corn syrup (for sweetness), and sodium benzoate (preservative). The naturally brewed product needs none of these additions — time and biology do the work.
Soy Sauce Processing Level Distribution
How 730 soy sauce products break down by processing level:
Average ingredient count: 12.9 · Average nutrition score: 5.0/10
Soy Sauce Brand Comparison
Comparing the least to most processed soy sauce products in our database:
| Product | Brand | Level | Score | Ingredients |
|---|---|---|---|---|
| Tamari Almonds | Woodstock | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Tamari Almonds, Tamari | Big Y | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Tamari Almonds, Tamari | Big Y | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Roley's, Dry Roasted Tamari Almonds | Roley's | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Tamari Almonds | Aurora Natural | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Tamari Almonds, Tamari | Big Y | Processing Level: 2 out of 4 - Processed | 3.0 | 5 |
| Dry Roasted Tamari Almonds, Dry Roasted | Eden | Processing Level: 2 out of 4 - Processed | 3.0 | 4 |
| Tamari Almonds | Giant Eagle | Processing Level: 2 out of 4 - Processed | 4.0 | 6 |
| Tamari Almonds | Ahold | Processing Level: 2 out of 4 - Processed | 4.0 | 6 |
| Whole Foods Market, Tamari Almonds | Whole Foods Market | Processing Level: 2 out of 4 - Processed | 4.0 | 6 |
How to Read Soy Sauce Labels
- 1
"Naturally brewed" on the label indicates traditional fermentation — look for this specific phrase
- 2
The ingredient list for naturally brewed soy sauce should be: water, soybeans, wheat, salt — 4 ingredients
- 3
Caramel color, corn syrup, and sodium benzoate signal chemically hydrolyzed soy sauce
- 4
Hydrolyzed soy/vegetable protein in the ingredient list means acid hydrolysis, not fermentation
Frequently Asked Questions
How can I tell if soy sauce is naturally brewed?
Check the label for "naturally brewed" and the ingredient list: it should contain only water, soybeans, wheat, and salt. If you see "hydrolyzed soy protein," caramel color, or corn syrup, it is chemically produced. La Choy is chemically hydrolyzed; Kikkoman is naturally brewed.
Is tamari less processed than soy sauce?
Tamari is traditionally made with little or no wheat (making it often gluten-free) but uses the same natural fermentation process. It is Level 2, equal to naturally brewed soy sauce. Some commercial tamari brands do add preservatives, so check labels.
Is low-sodium soy sauce more processed?
Kikkoman Less Sodium is naturally brewed identically, then has some sodium removed after fermentation. It is the same processing level (Level 2) with an additional extraction step. Chemically produced low-sodium soy sauce, however, is Level 4.