Fish Sauce Manufacturers use Natural Ingredients for Fish Fermentation to Attract Customers

Fish sauce is a traditional product made from fishes which is very popular in Southeast Asian countries. Texture-wise it is translucent, amber yellow colored liquid with salty taste. Fish sauce is devoured in many ways. It is can be used as condiment or seasoning and as ingredient in many exclusive Asian dishes. Salt as Sodium Chloride is its major component along with free amino acids, eicosapentaenoic acid, essential fatty acids and docosahexanpoic acid, all of which have positive influence on health.

Fish sauce color determines quality

Fish sauce is made by using fermented fish and salt. Fish undergoes fermentation for days and months in a salt containing container. Fermentation gives light brown liquid with great aroma and taste. Fish sauce demand has been increasing and many flavors are introduced in it to satisfy the taste buds of customers from every region. Salted fish is supplemented with several carbohydrate sources like palm sugar and rice to obtain fish sauce with different taste and aroma. Color of fish sauce is eyed as the quality assessing factor.

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The global fish industry is experiencing steady growth. It is projected to amount US$1316.5 million in total revenue by end of the year 2022 and is anticipated to grow at 5% CAGR for forecast period 2017 – 2022. Plain fish sauce is also preferred by a huge customer base and its revenue is expected to exceed US$ 800 million by end of 2022 whereas a moderate growth is predicted for spice fish market. The demand of fish sauce is not only due to its flavor but also its multiple health benefits. Health conscious consumer segment has compelled the global fish industry to divert its attention towards natural ingredients like salt and water that can be used in preparation to make it a healthy consumption. Even the basic fish sauce holds the potential to generate great revenue which can amount to more than US$ 100 million by 2022.

Small particle size aids protein malabsorption patients

Demand of traditional fermented fish is high in developing nations as compared to concentrated and purified food products as they are cheap, easily prepared, safe to consume and are easily digestible. Lactic fermentation used in traditional process is also preferred for its prophylactic and therapeutic effects that provide protection against various types of gastrointestinal infections. Public health authorities have been concerned about protein calorie malnutrition prevalent in the population. Traditionally fermented food helps such patients with malabsorption as its particle size is way smaller than the fresh food and nutrients can be absorbed easily.

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Many distribution channels are involved in sale of plain and spiced fish sauce. These channels can be modern trade, convenience stores, drug stores, traditional groceries and online retailers. Modern trade is projected to exhibit highest growth in the forecast period 2017-2022. The estimated revenue by modern trade alone is more than US $400 million by end of forecast period.

Many companies contribute to the expansion of global fish oil industry. Many prominent of them are TANG SANG HAH CO., Thai Preeda Group, Rayong Fish Sauce Industry Co., Halcyon Proteins Pty., Masan Consumer Corporation and Shantou Fish Sauce Factory Co.

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