Are coconut aminos a processed food? Here's what you need to know

December 12, 2025 •

4 min read

Made from fermented coconut sap and sea salt, coconut aminos are widely popular in the health and wellness community. Yet, despite its simple origins, many people wonder: are coconut aminos a processed food? The answer is more nuanced than a simple 'yes' or 'no' and depends on how you define 'processed.'

Quick Summary

The production process for coconut aminos involves harvesting, natural fermentation, and mixing with sea salt. It is considered a minimally processed food, similar to other fermented products, and is a less processed alternative to certain conventional soy sauces.

Key Points

Minimally Processed: Coconut aminos are made via a natural fermentation process, classifying them as minimally processed, not ultra-processed.
Two-Ingredient Base: The core of coconut aminos is simply fermented coconut blossom sap and sea salt, a contrast to the multiple additives in many other sauces.
A Natural Process: Fermentation is a traditional and natural method that uses microbes to transform the sap into a savory condiment, preserving many of its nutritional properties.
Less Sodium: Compared to traditional soy sauce, coconut aminos contain significantly less sodium, making it a better option for those monitoring their salt intake.
Soy-Free and Gluten-Free: It provides a safe, flavorful, and allergen-friendly alternative for individuals with soy or gluten sensitivities.

What defines a processed food?

To understand the processing level of coconut aminos, it helps to first define what a 'processed food' is. The term covers a wide range of products, from simply pre-cut vegetables to ready-to-eat meals with numerous additives. The NOVA food classification system, a widely referenced framework, categorizes foods based on the nature, extent, and purposes of the industrial processes they undergo. Minimally processed foods are those that have been slightly altered to increase shelf life or make them more accessible, such as fermented foods. Highly or ultra-processed foods are typically made with many additives, flavorings, and preservatives, bearing little resemblance to their original ingredients. Fermentation, a key step in making coconut aminos, is a natural process, but when performed on an industrial scale, it falls under the umbrella of food processing. The debate isn't whether it's processed, but rather to what extent.

The minimal processing of coconut aminos

Unlike many condiments that use a long list of artificial ingredients, coconut aminos are typically made from just two: coconut sap and sea salt. This simple ingredient list, combined with a natural fermentation process, is why it's considered a minimally processed food by many health and dietary standards, including Paleo and Whole30. The fermentation itself relies on naturally occurring microbes to break down sugars in the sap, resulting in its distinct savory, umami flavor. Some brands may add natural flavorings like garlic or ginger for variety, but this generally doesn't push the product into the 'highly processed' category. By comparison, less expensive and less naturally-fermented soy sauces use more intense, chemical-assisted processing to speed up production.

How the production process of coconut aminos works

The journey from coconut blossom to a bottle of aminos is a testament to traditional, simple food-making techniques. Here are the typical steps:

Step 1: Harvesting the sap

The process begins with local farmers tapping the unopened blossoms of coconut palm trees. They make a small incision, and the sap, or nectar, flows out into collection vessels, a practice that does not harm the tree.

Step 2: Fermentation

The harvested sap is then left to ferment naturally over time, typically in large vats. The natural sugars in the sap ferment, transforming the liquid and developing the savory flavor profile. The warm, tropical climate is ideal for this process, which can take weeks.

Step 3: Mixing and heating

After fermentation, the liquid is filtered, and sea salt is added. The mixture is then heated, not only to concentrate the flavors but also to ensure food safety and preserve the product. The final product is bottled and sealed, often in small batches to preserve quality.

Comparing coconut aminos to other condiments

To fully appreciate the processing level of coconut aminos, it's helpful to compare it with other popular liquid seasonings. This table highlights the key differences.


Feature	Coconut Aminos	Soy Sauce	Bragg Liquid Aminos
Primary Ingredients	Coconut sap, sea salt	Fermented soybeans, wheat, water, salt	Soy protein, purified water
Processing Method	Natural fermentation, gentle heating	Traditional fermentation or chemical hydrolysis	Patented process using acid hydrolysis
Soy-Free	Yes	No	No
Gluten-Free	Yes	No (typically, check label)	Yes
Sodium Content	Significantly lower than soy sauce	High in sodium	High in sodium
Flavor Profile	Milder, slightly sweet, savory	Salty, intense, umami	Intense, salty, less sweet

The final verdict: minimally processed

Ultimately, coconut aminos are a minimally processed food. The manufacturing relies on a natural, traditional fermentation process, followed by simple steps like filtering and mixing with salt. The final product contains very few ingredients and is free from the chemical additives, excessive heat processing, and genetically modified organisms sometimes found in other condiments. For those who follow clean eating principles, have soy or gluten allergies, or simply want to reduce their sodium intake, coconut aminos are an excellent choice. It provides a delicious, umami-rich flavor that is a close alternative to soy sauce but with a much lower degree of industrial intervention. As always, for specific dietary needs, checking the ingredient label is the best practice.

Conclusion

While any food that undergoes a change from its raw state is technically 'processed,' coconut aminos fall firmly into the 'minimally processed' category. Its creation involves a natural fermentation of coconut sap with sea salt, a method that is less invasive and more traditional than the high-tech processing used for many other condiments. For health-conscious consumers, this positions coconut aminos as a preferable alternative to highly processed soy sauce or liquid aminos. By understanding the production method, one can appreciate that this versatile, flavorful condiment is a natural and wholesome addition to a variety of dishes. To find more information on dietary choices, visit the website of a reputable dietitian, such as The Real Food Dietitians.

Frequently Asked Questions

The main difference is the base ingredient; coconut aminos are made from fermented coconut sap and sea salt, while traditional soy sauce is made from fermented soybeans and roasted wheat.

Despite the name, coconut aminos do not taste like coconut. The fermentation process transforms the flavor, resulting in a savory, umami taste that is slightly sweeter and less salty than soy sauce.

Yes, coconut aminos are a good alternative if you're watching your sodium intake. They typically contain significantly less sodium than traditional soy sauce.

Yes, coconut aminos are naturally soy-free, making them a safe and delicious alternative for people with soy allergies or sensitivities.

Absolutely. Coconut aminos are a versatile 1:1 substitute for soy sauce in most recipes, including marinades, stir-fries, and dressings. Just note that the flavor is slightly milder and sweeter.

Yes, the fermentation of coconut aminos is a natural process that relies on the natural sugars and microbes present in the coconut sap. No chemical processing aids are required.

Beyond being soy-free, gluten-free, and lower in sodium, some claims exist about health benefits from the trace nutrients in coconut sap. However, since it is consumed in small quantities, its primary health benefit lies in being a better alternative to higher-sodium or allergen-containing condiments.