Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life

Soy sauce is a major source of dietary sodium in Malaysia. Reformulating soy sauce to reduce its sodium content may help lower population salt intake. This study aimed to (1) assess sodium content of Malaysian soy sauces; (2) evaluate manufacturer readiness for reformulation; (3) develop reduced sod...

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Main Authors:	Harun, Zaliha, Shahar, Suzana, Haron, Hasnah, You, Yee Xing, Mohamad Taib, Aida Farzana, Abdul Manan, Musaalbakri, Wan Ibadullah, Wan Zunairah, Mohamad, Hamdan, Michael, Viola, Ong, Ying Qian, Mastor, Syazwani, Burt, Hattie, Brown, Mhairi K., He, Feng J., MacGregor, Graham A.
Format:	Article
Language:	en
Published:	Nature Research 2025
Subjects:	Multidisciplinary
Online Access:	http://psasir.upm.edu.my/id/eprint/122861/1/122861.pdf http://psasir.upm.edu.my/id/eprint/122861/ https://www.nature.com/articles/s41598-025-26750-2
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