The India soy sauce market was valued at USD 2.80 Billion in 2025. The industry is expected to grow at a CAGR of 3.80% during the forecast period of 2026-2035. The growing fusion of regional palates with global cuisine trends, accelerated by chef-driven food startups to the urban millennial preferences have resulted in the market attaining a valuation of USD 4.07 Billion by 2035.
Two specialty drivers are influencing the India soy sauce market in 2025, reflecting changing consumer trends and industry advancements. The demand for clean-label, organic soy sauces is propelling niche growth. Bengaluru startup PureSavor saw a 45% rise in sales in the first quarter of 2025 following the introduction of cold-fermented, preservative-free soy sauces. Such is the trend among health-conscious urban consumers seeking transparency and natural ingredients. PureSavor's offering is now listed in more than 150 gourmet outlets in leading metros, indicating increasing acceptance of artisanal soy sauces in India's premium segment, thereby boosting the growth of the India soy sauce market.
Production innovation through technology is becoming a major driver too. Mumbai-based FoodTech Innovators Pvt. Ltd. launched AI-controlled fermentation in January 2025 in soy sauce production. This innovation maximizes flavour profiles by controlling fermentation conditions with high accuracy, adding to consistency and saving 20% of production time. Large-scale food processors in Maharashtra are among the initial adopters, meeting domestic and export needs. This integration of AI is making India's soy sauce producers competitive on the world platform by enhancing quality and optimizing production at scale.
Base Year
Historical Period
Forecast Period
Compound Annual Growth Rate
3.8%
Value in USD Billion
2026-2035
*this image is indicative*
| India Soy Sauce Market Report Summary |
Description |
Value |
|
Base Year |
USD Billion |
2025 |
|
Historical Period |
USD Billion |
2019-2025 |
|
Forecast Period |
USD Billion |
2026-2035 |
|
Market Size 2025 |
USD Billion |
2.80 |
|
Market Size 2035 |
USD Billion |
4.07 |
|
CAGR 2019-2025 |
Percentage |
XX% |
|
CAGR 2026-2035 |
Percentage |
3.80% |
|
CAGR 2026-2035- Market by Region |
South India |
4.2% |
|
CAGR 2026-2035 - Market by Region |
East India |
4.0% |
|
CAGR 2026-2035 - Market by Application |
Food Processing and Food Service Industry |
4.4% |
|
CAGR 2026-2035 - Market by Distribution Channel |
Online |
11.2% |
| 2025 Market Share by Region | North India |
26.2% |
A notable trend in the India soy sauce market is the rise of organic and artisanal soy sauces catering to health-conscious consumers. In March 2025, Bengaluru-based brand “PureSavor” launched its cold-fermented, preservative-free soy sauce, gaining popularity for its clean-label credentials. This trend aligns with growing demand for natural ingredients and transparency. Consumers in metros are increasingly opting for small-batch, sustainably produced soy sauces, driving innovation and premiumization in the market, especially within gourmet retail and specialty online stores.
A new generation of Indian culinary entrepreneurs is exploring artisanal soy sauces using local and organic soybeans and distinct fermentation methods, boosting further demand in the India soy sauce market. Startups, like Umami Brews and Desi Sauce Co. are continuously developing slow-brew, small-batch soy sauces that appeal to health-conscious and environmentally aware consumers. These artisanal products appeal to urban millennials and foodies seeking richer, authentic, umami flavours without preservatives or artificial colours. Their product branding often reframes Indian terroir, combining traditional knowledge and Japanese brewing methods in a way that is redefining the market in India.
Influencer recipe content on platforms such as Instagram and YouTube have made soy sauce a must-have in pantries. From hacks to make ramen, to Indian Chinese fusion recipes like soy-paneer tikka, digital chefs are demonstrating creative usage of this condiment, accelerating the India soy sauce market value. Partnerships with sauce brands and popular influencers like Ranveer Brar and Shivesh Bhatia, are also fuelling category penetration. This digital-first approach helps educate and inspire at-home chefs to innovate. Increased frequency and variety of use of soy sauce is benefitting Indian kitchens.
Tech brands have come up with IoT-enabled soy sauce dispensers, fuelling the India soy sauce market development. These dispensers can be linked into a smartphone application to help consumers track their sodium intake and even suggest serving sizes. Chaitanya Agro Biotech, for example, has developed a Bluetooth-enabled prototype specially designed for restaurants and health-conscious homes. This trend caters to the increasing demand for low sodium levels, bringing health in line with convenience in food preparation. It also creates new avenues for individualized nutrition, a rapidly growing segment in Indian food-tech.
As per the India soy sauce market analysis, brands are innovating with fusion soy sauces enhanced by Indian spices such as black pepper, curry leaf, and Kashmiri chili, targeting specific dishes like biryani or dosa wraps. Ahilya Foods has rolled out a regional line of soy sauces under the brand name "Masala Mix" to cater to different tastes. The flavour-forward variants are especially appealing to consumers looking for Indian authenticity yet willing to enjoy global flavours.
The EMR’s report titled “India Soy Sauce Market Report and Forecast 2026-2035” offers a detailed analysis of the market based on the following segments:
Market Breakup by Type
Key Insight: Brewed soy sauce is picking up pace in urban cities such as Mumbai and Bengaluru because of its natural fermentation process, resulting in a richer, more complex umami taste preferred by high-end consumers and gourmet restaurants. On the other hand, blended soy sauce is used extensively in semiurban and emerging cities, particularly in North and West India, for its affordability and uniform flavor, thereby boosting the demand in the India soy sauce market. Therefore, blended types are best suited to large-scale food processing units and households looking for cost-effective alternatives without sacrificing taste.
Market Breakup by Application
Key Insight: Soy sauce consumption for household applications is rapidly expanding in urban cities like Delhi and Chennai, led by the growing popularity of Indo-Chinese and fusion foods. At the same time, food processing and food service industries, especially in Maharashtra and food parks in Gujarat, are increasing soy sauce applications in processed ready-to-eat foods and restaurant menus. This has driven up demand for both specialty and bulk soy sauces, with producers customizing products for industrial kitchens and expanding urban homes.
Market Breakup by Distribution Channek
Key Insight: Hypermarkets and supermarkets lead soy sauce retailing in urban areas such as Bengaluru and Pune through massive product ranges and promotion offers enticing premium consumers. Online trade has increased significantly since 2023 with urban millennials seeking imported and craft soy sauces conveniently delivered, thus bolstering the India soy sauce demand. Tier-2 city convenience stores serve routine soy sauce purchases, whereas South Indian specialty gourmet and organic stores concentrate on small-batch, clean-label soy sauces sought by health-aware consumers.
Market Breakup by Region
Key Insight: Soy sauce market in North India is sustained by the mass popularity of Indo-Chinese street food in Delhi, Chandigarh, and Lucknow with growing middle-class demand. East India, particularly Kolkata, is witnessing steady growth on account of growing food processing industries and rising urban consumption. South India, spearheaded by Bengaluru and Chennai, leads the premium soy sauce demand, aided by food festivals and culinary trends. West India is supported by Maharashtra's export centres and food parks, driving local manufacturing and increasing foreign trade prospects.
|
CAGR 2026-2035 - Market by |
Region |
| South India |
4.2% |
| East India |
4.0% |
| West India |
XX% |
| North India |
XX% |
By Type, the Brewed Segment Registers the Majority of the Market Share
The India soy sauce market is dominantly occupied by brewed soy sauce, given its fermentation process, allowing deeper flavour and greater umami complexity. Health-conscious consumers and premium consumers choose brewed variety for its clean label profile and authenticity. Leveraging a long history of brewing traditions, famous brands like Kikkoman lead with greater impact on gourmet sections of premium retailers and fine-dining restaurants all across metro cities such as Mumbai and Bengaluru.
Blended soy sauces are booming in terms of the India soy sauce market revenue share due to the reasonable prices it offers. Its flavouring is also customized to suit Indian-Chinese cuisines. These condiments usually have additives and are often thicker and sweeter, which makes them ideal for home-style Manchurian or fried rice. Their quick adoption is especially evident in tier-2 cities where price sensitivity is high. Local players rule this segment by matching their products with known taste preferences and competitive prices.
By Application, Household Consumption Drive the Market Revenue
Household consumption accounts for the dominant share in the India soy sauce market as consumers are constantly venturing into Asian recipes in their kitchens. The COVID-19 lockdown has given rise to an increased number of home chefs. The repeated use for noodles, stir-fry, and fusion type of preparations such as ‘soy-chaat’ has ensured repeat purchases. Soy sauce has gained popularity in many young Gen Z's or millennial households. It is also considered with equal importance as ketchup in a number of modern urban kitchens.
Moreover, the market experiences an accelerated soy sauce consumption in the food processing and food service industries, chiefly propelled by restaurants, cloud kitchens, and packaged meal brands. The food-service players contribute to the market value with bulk orders of soy sauce of consistent quality which can cater to the mass palate appeal. Innovations in heat-stable, flavour-enhanced soy sauces offered by players such as Harima Foods find traction among processed food producers and QSR chains. The expansion of food ordering platforms such as Swiggy and Zomato has further fuelled this segment.
By Distribution Channel, Supermarkets and Hypermarkets Hold the Dominant Share
Supermarkets and hypermarkets continue to dominate the India soy sauce market owing to their strong urban footprint along with huge product assortment. Chains such as Reliance Smart and Big Bazaar bring together a collection of soya sauce brands, both local and imported. On-shelf visibility, tasting booths along with bundling with noodles or sushi kits enhance consumer engagement and often result in bulk purchases. These outlets further provide a platform for premiumization and impulse purchases.
The ecommerce sector has directly impacted on the India soy sauce market growth, especially in non-metro areas. Imported, niche, and organic soy sauces have been made more easily available with Amazon, BigBasket, and JioMart. Flash sales, influencer endorsements, and recipe blogs have increased the visibility of soy sauce. Subscription schemes for staples in the pantry are also gaining popularity among urban consumers who value health and lead busy lives.
By Region, South India Leads the Market Growth Increased Urbanization and Exposure to Asian Cuisine
The South India soy sauce market growth is supported by ever-increasing urbanization and exposure to Asian cuisine by a corporate employed globalized population. Bengaluru and Chennai have become hubs for specialty restaurant cuisines in addition to gourmet food retail businesses. The higher demand for authentic clean-label soy sauces among working professionals and expat communities is further complemented by food festivals and chefs' collaborations. Bengaluru’s “The Fatty Bao” and Chennai’s “Southern Spice” have gained acclaim for their authentic Asian menus using clean-label soy sauces. Events like Bengaluru’s Asia Food Festival and Chennai’s Flavours of Asia showcase chef collaborations, boosting demand among professionals and expats seeking genuine, high-quality soy sauce options.
North India is witnessing heavy demand for soy sauce with markets in Delhi, Chandigarh, and Lucknow. The increasing popularity of Indo-Chinese street food has established a strong market for household and commercial-grade soy sauces. Domestic condiment brands are growing rapidly, and food tech companies are providing DIY kits with soy sauce as a key ingredient. Popularity of Indo-Chinese street food in North India, especially in Delhi and Lucknow, is a key market driver. For instance, Delhi’s “Bittoo Tikki Wala” uses soy sauce extensively in fusion snacks, increasing demand for both household and commercial-grade soy sauces across the region.
The India soy sauce market players are largely focusing on innovations in fermentation using Indian-origin soybeans and indigenous yeasts which could yield unique, regional-gastronomy-based flavours. This enhances authenticity and stands true to farm-to-bottle trends. Opportunities for the India soy sauce companies lie in low-sodium and gluten-free formulations that can address the incrementing demand for health-conscious alternatives. Collaborations with health-tech apps and dietitians are helping the brands build trust among nutrition-oriented consumers.
In 2024, companies like Kikkoman India and Chiba Shoyu Co. began using advanced technologies to enhance soy sauce production in India. Kikkoman launched its KIP (Kikkoman Ingredients x Seasoning Pairing) system to scientifically match soy sauce with Indian ingredients, boosting local product development. Simultaneously, Chiba Shoyu, with support from JICA, initiated traditional koji fermentation production in Gurugram, using local raw materials. These innovations aim to improve efficiency, authenticity, and flavour while aligning with the 'Make in India' initiative and growing domestic demand.
Headquartered in Japan in the year 1917, Kikkoman entered India with premium naturally brewed soy sauces. The company strategizes culinary workshops, restaurant partnerships, and chef advocacy programs to promote authentic Asian cooking into Indian kitchens.
Founded in 2008, Chaitanya Agro Biotech is engaged in the development of fortified and functional soy sauces. The company is pioneering sodium-controlled soy sauces with IoT integration for the institutional segment, hospitals, and schools.
Established in 2011 with headquarters located in Chennai, Tamil Nadu, Harima Foods serves its B2B clients from food processing and QSR sectors. The company is mainly focused on developing high-heat, colour-retaining soy sauces tailored for packaged snacks and frozen ready-to-eat meals.
Established in 2022 in Pune, Maharashtra, Ahilya Foods develops Indian-flavoured soy sauces to suit local palates. Its "Masala Mix" blends regional spices with soy sauce. Furthermore, the brand maintains a strong D2C presence via its website and sales through Instagram.
*Please note that this is only a partial list; the complete list of key players is available in the full report. Additionally, the list of key players can be customized to better suit your needs.*
Other players in the India soy sauce market include Sing Cheung Co., G.D. Foods Manufacturing (India) Pvt. Ltd., and Lee Kum Kee (Europe) Ltd., among others.
Download your free sample of the India Soy Sauce Market Report 2026-2035 to uncover emerging trends, investment opportunities, and strategic insights. Discover how innovations like EV logistics and AI-driven flavour mapping are redefining the market. Stay informed with segmented data, forecasts, and competitive intelligence—only at Expert Market Research.
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*While we strive to always give you current and accurate information, the numbers depicted on the website are indicative and may differ from the actual numbers in the main report. At Expert Market Research, we aim to bring you the latest insights and trends in the market. Using our analyses and forecasts, stakeholders can understand the market dynamics, navigate challenges, and capitalize on opportunities to make data-driven strategic decisions.*
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In 2025, the India soy sauce market reached an approximate value of USD 2.80 Billion.
The market is projected to grow at a CAGR of 3.80% between 2026 and 2035.
The key players in the market include Kikkoman Group, Chaitanya Agro Biotech Pvt. Ltd., Harima Foods, Ahilya Foods, Sing Cheung Co., G.D. Foods Manufacturing (India) Pvt. Ltd., and Lee Kum Kee (Europe) Ltd., among others.
Key strategies driving the market include smart product packaging, fusion recipe promotions, and the expansion of artisanal offerings.
The major types considered in the market report are brewed and blended.
Explore our key highlights of the report and gain a concise overview of key findings, trends, and actionable insights that will empower your strategic decisions.
| REPORT FEATURES | DETAILS |
| Base Year | 2025 |
| Historical Period | 2019-2025 |
| Forecast Period | 2026-2035 |
| Scope of the Report |
Historical and Forecast Trends, Industry Drivers and Constraints, Historical and Forecast Market Analysis by Segment:
|
| Breakup by Type |
|
| Breakup by Application |
|
| Breakup by Distribution Channel |
|
| Breakup by Region |
|
| Market Dynamics |
|
| Competitive Landscape |
|
| Companies Covered |
|
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