Lee Kum Kee rolls out less-sodium soy sauce as demand grows, expands line-up to meet diverse dietary needs

Food and cooking

According to the Hong Kong-headquartered company, there is a growing trend among consumers around the world, including in Asia, to seek out healthier food options, such as products with less sugar and sodium.

Recognising this demand, Lee Kum Kee launched the Supreme Authentic First Draw Salt Reduced Soy Sauce in Hong Kong last year. It contains 35% less sodium compared to the brand’s hero product Lee Kum Kee Soy Sauce.

“The raw materials [including water, soybeans, sugar, salt and wheat] are naturally brewed by multiple fermentation processes to extract first-draw essence. It offers a right balance of umami and sweetness with rich aroma. It is not only flavourful, but also has reduced salt content and no additives.

“While we are dedicated to providing safe and quality products, we also promote a wide variety of healthier options to consumers with diverse dietary preferences. For example, we have products that contain non-GMO ingredients and are gluten-free, halal, organic, salt-reduced, and vegetarian- and vegan-friendly,” Lee Kum Kee told FoodNavigator-Asia.

At the same time, the company hopes to inspire consumers to live a healthy lifestyle through recipe creation and daily menu recommendations shared on its website and via marketing activities.

“Consumers care more about nutrition and health, and are willing to spend more on products that are healthier for them and their families. In today’s fast-paced world, consumers are also increasingly seeking convenience due to their busy lifestyles and limited time for food preparation.”

To capitalise on this phenomenon, Lee Kum Kee has launched a range of convenience sauces and soup bases in various markets, and a series of frozen ready-to-eat products in Hong Kong.

This year, the firm plans to expand its offerings to meet the growing demand for “quick and easy meal solutions” so that consumers can enjoy delicious, high-quality food without the hassle of extensive cooking.

Reformulating dim sum

The World Health Organization (WHO) recommends a salt intake of less than 5g (approximately 2g sodium) per day for adults.

In the Report of Population Health Survey 2020-22 published by Hong Kong’s Department of Health, it was revealed that the local population aged 15 to 84 had an average daily salt intake of 8.4g.

“According to a study on sodium content in dim sum conducted by the Centre for Food Safety (CFS) in 2022, certain types of dim sum were found to contain high levels of sodium.

“Companies were advised to reduce the sodium content in dim sum by modifying preparation methods and changing ingredients. However, some industry players expressed concerns that consumers might not accept less-salty reformulated products,” the Department said.

In view of this, the CFS conducted a study on consumer acceptance of dim sum with reduced sodium between March and April last year, with the results announced on January 13.

Seventy-two citizens aged 15 and above were recruited to taste the standard and reduced-sodium (about 10 to 20% reduction) samples of two types of dim sum, namely shrimp siu mai and steamed pork ribs with black bean sauce.

Only 15 and 13 participants correctly identified the odd samples of shrimp siu mai and steamed pork ribs with black bean sauce respectively.

The findings suggested that there is no perceptible sensory difference between regular and reformulated dim sum, and that cutting sodium content in these popular local dishes is “feasible for the industry”.

In addition, the authority recommended food manufacturers and the foodservice sector to carry out product reformulation by referring to the CFS’s Trade Guidelines for Reducing Sodium in Foods.

The guidelines include choosing ingredients with lower sodium content, using natural ingredients for flavouring and marinating, as well as serving sauces in separate containers to allow consumers to add or dip in sauces based on their preference.

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