The Malaysian sauce industry has seen a remarkable transformation from labor-intensive, traditional production methods to highly automated processes. Historically, sauce-making required skilled workers to measure ingredients, cook in large pots, and monitor temperatures over extended periods. However, this manual approach often led to inconsistencies in taste and texture and was susceptible to human error and inefficiencies. Automation has become integral to the industry, offering unprecedented consistency in taste and texture, as well as precision in measurement, temperature, and humidity control.
In addition, the Malaysian government actively supports the industry’s move toward full automation, enhancing competitiveness in both local and international markets. As tastes and regulations have progressed, so has Thean Heong, advancing from a primarily manual process to a refined blend of traditional methods with automated technology.
Thean Heong Sauce Company, with over 50 years of heritage, has adapted to the shifting demands of the Malaysian market and the evolving global standards of sauce production. While automation in sauce production has been transformative, the company keeps a careful hold on its origins, offering naturally fermented, premium sauces that meet customer expectations and stringent international standards. The enhancements have helped reduce production costs and bolster scalability, meeting the high demand while reducing the workforce requirements associated with the labor-intensive process.
Commitment to Authenticity
The company follows a semi-automation brewing process and is committed to authentic natural fermentation. “Natural fermentation extends up to a year to ensure a rich depth of flavor and complexity in each batch”, says Nicky Woo, Director, Thean Heong.
The ratio of soybeans to saltwater, sun-drying, and stirring intervals are closely monitored. This year-long process, though slower and more limited in monthly production output, allows for the creation of premium, first-draw soy sauces renowned for their aroma and taste. To elevate this natural fermentation further, the company has developed and patented a specific strain of yeast used in the koji fermentation process. This innovation ensures that it can produce high-quality soy sauce in a faster time frame, satisfying the needs of a growing market while preserving the quality associated with traditional methods.
The company’s dedication to quality is also evident in its choice of raw materials. Thean Heong sources non-GMO soybeans from Canada, favoring their quality and consistency over other options. Canada’s non-GMO soybean crops are known for their nutritional integrity and sustainability, meeting the standards of a company focused on offering customers a premium product free of genetic modifications. “The selected premium soy bean from Canada is brewed over a woodfire, arousing a flavorful aroma pairing with a deep reddish-brown color and enriching the umami taste”, says Ong Poh Liang, General Manager, Technical & Certification Consultant, and ISO Auditor, Thean Heong.
As tastes and regulations have progressed, so has Thean Heong, advancing from a primarily manual process to a refined blend of traditional methods with automated technology
Sustainability - A Key Priority
The company recognizes the importance of reducing its carbon footprint and embracing environmentally conscious initiatives. It has implemented energy-efficient measures across production facilities, such as LED lighting and electric forklifts, and plans to introduce solar technology to reduce reliance on conventional energy sources. These green initiatives align with Malaysia’s sustainability goals and Thean Heong’s commitment to environmental stewardship. The company’s ‘Green Project’ emphasizes developing climate-resistant agricultural plants through plant tissue culture, which, though still in the early stages, has the potential to contribute to sustainable agriculture practices and bolster the company’s eco-friendly credentials.
Thean Heong has ambitious plans for global expansion, already securing a foothold in markets across the Middle East, Europe, and North America. Emphasizing Halal certification and the premium quality of Malaysian soy sauce, the company promotes a product that resonates with a global consumer base while showcasing the richness of local Malaysian flavors. As a family business, it faces the unique challenge of safeguarding its brand against imitations. Known for its ‘Hand Flower’ brand, the company takes pride in its trademarks, which are widely recognized within Malaysia.
Brand protection is a priority, as maintaining authenticity is essential in a market where imitation products are increasingly prevalent. Thean Heong’s success in sustaining and scaling its business across generations is testament to its ability to blend tradition with technological innovation. Through Dr Ong’s strategic oversight and Nicky Woo’s modernization initiatives, the company’s legacy is secure and poised for further growth. This balance between preserving heritage and embracing the future allows it to stand out in a global marketplace while remaining true to its artisanal roots.
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