Kepala Batas, Penang
Manufacturing plant and head office
Sauce manufacturing
YC Bersatu Biotech
We manufacture halal soy sauce and sauces by natural fermentation, and we run contract production for other brands.
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Group structure
- Registration no.
- 202001029900 (1386220-P)
- Established
- 2020
- Certification
- We list only the certifications we hold and can evidence.
Our plant, Malaysia
Kepala Batas, Penang
Manufacturing plant and head office
Production runs from our halal-registered plant in Kepala Batas, Penang.
The process
How we make soy sauce
Natural fermentation, not chemical hydrolysis. The cycle takes 180 days and we do not shorten it with additives.
Soya preparation
Non-GMO soya beans are prepared for fermentation.
Natural fermentation
The mash ferments naturally for 180 days to develop flavour and aroma.
First-draw extraction
We take the first draw — the virgin extract — rather than blending it back.
Filling and packing
Product is filled and packed in halal-certified premises and released to distribution.
Our businesses
YC Bersatu Biotech
Manufacturing & Capacity
Our plant in Kepala Batas, Penang, the fermentation process, and the halal-certified production environment behind every bottle.
Quality, R&D and Certification
JAKIM halal, MeSTI, HACCP and GMP certified, with an ongoing fermentation research partnership with Universiti Sains Malaysia.
OEM, ODM & OBM Sauce Manufacturing
Contract manufacturing of halal sauces — custom formulation, packaging design, regulatory certification and logistics from our Malaysian plants.
Recognition
First in Malaysian soy sauce manufacturing
Malaysia Book of Records and national biotech recognition.
- First soy sauce manufacturer to achieve Bio-Based Accelerator (BBA) status
- First soy sauce manufacturer to achieve BioNexus status
- BioNexus Status Readiness Award 2022
Research partnership
We work with Universiti Sains Malaysia on fermentation science.
- Partner
- USAINS Biomics — USAINS Group — Universiti Sains Malaysia (USM)
- Agreement signed
- 2024-09-23
- Project lead
- Associate Professor Dr. Tan Joo Shun, School of Industrial Technology, USM
- Fermentation
- Improving moromi fermentation to raise quality and consistency, with a target of shortening the fermentation cycle from over six months to three to four months.