Is there a non-GMO soy sauce?

December 10, 2025 •

4 min read

According to the Center for Food Safety, genetically engineered soybeans are one of the most widely used crops, but finding a quality, non-GMO soy sauce is entirely possible. Understanding how to identify these products is key for consumers seeking to make informed choices for their health and the environment.

Quick Summary

This guide confirms the availability of non-GMO soy sauce, explaining how to find it by checking for specific labels like Non-GMO Project Verified or USDA Organic. It covers why some prefer non-GMO, highlights popular brands, details the manufacturing process, and discusses the difference between non-GMO soy sauce and tamari.

Key Points

Non-GMO soy sauce is widely available: Many brands, both large and small, offer soy sauce made from non-genetically modified soybeans to meet consumer demand.
Look for third-party certifications: The most reliable way to identify a non-GMO product is by checking for the Non-GMO Project Verified seal or USDA Organic certification.
Organic is always non-GMO: A product with the USDA Organic seal is guaranteed to be non-GMO, in addition to being grown without synthetic pesticides or fertilizers.
Check ingredients and sourcing: Opt for products with simple ingredient lists and consider brands that are transparent about their sourcing and traditional brewing methods for higher quality.
Tamari is a common non-GMO alternative: Tamari is often made with 100% soybeans, is typically gluten-free, and offers a rich, non-GMO flavor profile.
Traditional fermentation ensures quality: The natural, longer fermentation process used for many non-GMO soy sauces results in a more complex and authentic umami flavor.

Yes, non-GMO soy sauce is widely available

Many major and artisanal brands produce soy sauce using soybeans that have not been genetically engineered. The increasing consumer demand for transparency and natural ingredients has driven manufacturers to offer clear labeling and sourcing information. Shoppers can confidently look for specific seals and certifications that indicate a product is made with non-genetically modified organisms.

How to identify non-GMO soy sauce

Navigating the grocery store aisles requires a discerning eye, but several clear indicators can help you choose a non-GMO product.

Look for certification seals: The most reliable way to ensure a product is non-GMO is to look for official third-party certifications. The Non-GMO Project Verified seal is a trusted indicator in North America, meaning the product has gone through a rigorous verification process. In Europe, products must be labeled "genetically modified" if they contain any GMO ingredients, so the absence of this label is a good sign.
Choose organic: By law, any product certified USDA Organic is also non-GMO. This is because the USDA's National Organic Program standards prohibit the use of genetically modified organisms. If you see the USDA organic seal, you can be sure it's also non-GMO.
Read the ingredient list: Look for a simple, clean ingredient list. Traditionally brewed soy sauce is made from soybeans, wheat, water, and salt. While not a guarantee on its own, a simple ingredient list is often a sign of a high-quality, naturally produced product.
Research the brand: Many companies that specialize in natural or Asian food products will explicitly state their non-GMO status on their website and product packaging. Some even detail their sourcing practices, such as Manley's Goods & Grains which uses locally grown non-GMO ingredients.

The brewing process: traditional vs. modern methods

The manufacturing process for soy sauce is crucial to its final flavor and quality. Traditional methods are nearly always non-GMO, relying on natural fermentation to develop complex flavors. In contrast, some cheaper, mass-produced soy sauces use accelerated hydrolysis, which can involve more processed ingredients.

Traditional brewing (e.g., Shoyu):

Involves mixing soaked and steamed soybeans with roasted wheat.
This mixture is inoculated with a special mold culture called koji.
The mixture is then combined with saltwater brine to create a mash called moromi.
The moromi is left to naturally ferment for several months.
This long fermentation process develops a rich, complex umami flavor.
This method is naturally non-GMO, provided the soybeans and wheat are non-GMO.

Modern, faster production:

Often uses a chemical process called acid hydrolysis to break down soybeans.
The entire process is completed in a matter of days.
Often includes additional ingredients, flavorings, and preservatives.
Yields a product that lacks the depth and richness of traditionally brewed sauce.

Organic vs. non-GMO soy sauce

While closely related, the terms "organic" and "non-GMO" are not identical. A product that is certified organic is automatically non-GMO, but a non-GMO product is not necessarily organic. Organic farming adheres to strict standards that govern everything from pest control to soil quality. Choosing an organic soy sauce offers assurance that the soybeans and wheat were grown without synthetic pesticides or fertilizers, in addition to being non-GMO.

Tamari vs. soy sauce

Tamari is a Japanese soy sauce that is often a natural non-GMO and gluten-free alternative. While traditional soy sauce uses both wheat and soybeans, tamari is often made with 100% soybeans. This provides a richer, bolder umami flavor compared to regular soy sauce. Always check the label, as some tamari products still contain a small amount of wheat. Brands like San-J offer a range of organic, non-GMO, and gluten-free tamari options.

Comparison Table: GMO vs. Non-GMO Soy Sauce


Feature	Conventional Soy Sauce (may contain GMOs)	Non-GMO Soy Sauce	Organic Soy Sauce	Tamari (often non-GMO)
Soybean Source	Often genetically modified soybeans.	Certified non-GMO soybeans.	Certified organic, non-GMO soybeans.	Often 100% non-GMO soybeans.
Wheat Source	Varies; may be GMO.	Certified non-GMO wheat.	Certified organic, non-GMO wheat.	Often little to no wheat.
Fermentation	Can be chemical or accelerated fermentation.	Typically traditionally fermented.	Traditionally, naturally fermented.	Naturally brewed and fermented.
Additives	May contain artificial colors, flavors, or preservatives.	Minimal or no artificial additives.	Free from artificial additives and chemicals.	Pure and simple ingredients.
Environmental Impact	Potentially higher pesticide/herbicide use.	Generally more sustainable farming.	Supports sustainable, ecological farming.	Supports sustainable practices.
Labeling	Unspecified or no GMO-related claims.	Non-GMO Project Verified seal.	USDA Organic seal.	Non-GMO Project Verified, Gluten-Free.

Choosing the best non-GMO option for you

Your choice depends on your priorities: flavor, budget, or environmental impact. For the purest flavor and highest quality, a traditionally brewed organic soy sauce is the best option. If budget is a concern, a non-GMO certified product offers the assurance of non-modified ingredients at a potentially lower price than a full organic option. For those with gluten sensitivities or those seeking a richer, more concentrated flavor, non-GMO tamari is an excellent choice. By paying attention to the labels and sourcing information, you can easily find a high-quality, flavorful non-GMO soy sauce that meets your needs. For more on sourcing and sustainability, consider visiting The Non-GMO Project.

Conclusion

In summary, non-GMO soy sauce is not only available but is offered by numerous reputable brands. Consumers have a range of choices, from specifically certified non-GMO products to those that are also certified organic. The presence of clear labeling, the use of traditional brewing methods, and the availability of alternatives like tamari make it easier than ever to select a soy sauce that aligns with personal health preferences and environmental concerns. By checking for the Non-GMO Project Verified or USDA Organic seals, shoppers can ensure they are buying a product made with natural, non-modified ingredients for a purer, more authentic flavor.

Frequently Asked Questions

Kikkoman has publicly stated that its naturally brewed soy sauce is made with GMO-free soybeans. Many other brands, both large and specialty, also offer certified non-GMO products.

No. Many mass-produced soy sauces use soybeans from genetically modified crops to reduce costs. You must check the label for specific certifications, such as Non-GMO Project Verified or USDA Organic, to be sure.

All organic products are non-GMO by legal definition, but a non-GMO product is not necessarily organic. Organic certification requires stricter standards concerning pesticides, soil quality, and sustainability, while non-GMO only pertains to genetic modification.

Tamari is a variety of Japanese soy sauce traditionally made with little to no wheat. Most tamari is naturally brewed and a safe non-GMO option, but you should still check for the Non-GMO Project Verified or USDA Organic seals.

Non-GMO soy sauce that is also traditionally brewed is often preferred for its richer, more complex umami flavor. The traditional fermentation process develops over a longer period, resulting in a more nuanced taste.

The term 'natural' is not a reliable indicator for non-GMO, especially in the US, as the label is not regulated and can be misleading. Always look for specific certifications, not general descriptors.

Reasons for choosing non-GMO include avoiding potentially harmful pesticides, supporting sustainable farming practices, and seeking out products with simpler ingredient lists and more traditional brewing methods for better flavor.