Quality and research
Quality, R&D and certification
Certification, formulation standards and an active fermentation research programme.
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Certification
We list only the certifications we hold and can evidence.
- Halal certification
- Department of Islamic Development Malaysia (JAKIM)
- MeSTI
- Ministry of Health Malaysia — food safety scheme
- HACCP
- Hazard analysis and critical control points
- GMP
- Good manufacturing practice
Halal certification: Registered against the Kepala Batas plant, Penang, under the contract manufacturing category.
Formulation standards
Standards we hold across the range.
- Non-GMO soya beans
- Salt reduced by 50%
- No added colouring
- No chemical soy sauce and no hydrolysed vegetable protein
- First-draw virgin extract
Research partnership
We work with Universiti Sains Malaysia on fermentation science.
- Partner
- USAINS Biomics
USAINS Group — Universiti Sains Malaysia (USM) - Agreement signed
- Project lead
- Associate Professor Dr. Tan Joo Shun
School of Industrial Technology, USM - How we make soy sauce
- 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. (6+ months → 3-4 months)
Recognition
Malaysia Book of Records and national biotech recognition.
- First soy sauce manufacturer to achieve Bio-Based Accelerator (BBA) status — Malaysia Book of Records.
- First soy sauce manufacturer to achieve BioNexus status — Malaysia Book of Records.
- BioNexus Status Readiness Award 2022 — Awarded by Bioeconomy Corporation under MOSTI.