19th April 2018, IBD UTM Johor Bahru – For centuries, the soy sauce or “kicap” as the Malaysian calls it, has been the staple substance to add flavour to the local dishes.

Known to be of Chinese origin, the soy sauce is made of fermented soybeans and concocted with other natural ingredients.

The art and process of soy sauce making have progressed over the years with the application of new techniques in its fermentation process and each brand has its own “secret recipe”.

In support of Malaysia-based SME’s, IBD and Enaq Sauce Sdn. Bhd. have agreed to participate in a research collaboration agreement and work on a proprietary fermentation process that is expected to increase productivity and quality of the sauce.

The project will be performed by IBD’s Food, Nutraceutical and Bioprocessing Technology Platform that will be led by Prof Dr Ani Idris and En Raja Muhammad Ariff bin Raja Adnan, Production Manager of Enaq Sauce Sdn Bhd.