To cater to consumers who are looking to avoid soy, Ocean's Halo launched a range of No Soy Soy-Free Sauces.
Sauces in the range like the Teriyaki Soy-Free Sauce and the Spicy Korean BBQ Soy-Free Sauce are made with kelp as an ingredient, alongside other simple, natural additions. On top from being entirely free from soy, the sauces also do away with gluten, appealing to the consumer who might go out of their way to purchase a gluten-free alternative to soy sauce such as tamari.
The no-soy sauce range from Ocean's Halo also includes an easy-to-use organic Stir Fry Soy-Free Sauce, which is said to have a Shanghai-inspired flavor that builds upon the savory, umami kelp base.
What's Driving This Trend
- No Soy Sauces
- Opportunity for developing more soy-free sauce options for consumers looking to avoid soy and gluten.
- Gluten-free Alternatives
- Opportunity for creating more gluten-free alternatives to traditional condiments such as soy sauce.
- Seaweed-based Flavorings
- Opportunity to explore the use of seaweed and kelp as natural flavor enhancers in various food products.
Who This Affects Most
- Food Manufacturing
- Potential for food manufacturers to develop and market soy-free sauces, gluten-free condiments, and seaweed-based flavorings.
- Health Food Stores
- Opportunity for health food stores to stock and promote a range of no-soy sauces and gluten-free alternatives to cater to specific dietary needs.
- Asian Cuisine Restaurants
- Potential for Asian cuisine restaurants to incorporate soy-free and gluten-free sauces into their menu offerings, appealing to a wider range of customers with dietary restrictions.
