Nuc Maum (Fish Sauce)

Bell’s Soy Sauce and Fish Sauce Flavors give depth and character to applications by adding earthy brown, savory, and fermented notes. Both flavors are colorless and allergen-free to make a friendly and clean product label.

Fish sauce is an essential ingredient in many curries and sauces. It is a staple ingredient in Filipino, Vietnamese, Thai, Laotian, and Cambodian cuisine and is used in other Southeast Asian countries. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment.1

Bell’s Soy Sauce Flavor contains brown, fermented and savory notes of standard brewed soy sauce. This is especially important in Asian applications where a clean allergen statement is needed. Bell’s Soy Sauce Flavor can also be used to boost flavor in low sodium applications where soy is removed.

ReduxSo—Sodium Reduction Systems
Bell has developed and commercialized unique sodium-reducing flavor systems. Testing has determined that 50% reduction of sodium is achievable with no significant taste change.

ReduxSo Version 1.0 applications include ground meat products, gravies and other high fat sauces with the exception of dairy sauces.

ReduxSo Version 2.0 applications include water based products like light salad dressing, thin soups, lean meat products and dairy sauces.

A combination of Bell’s Natural Flavor Enhancer and Flavor Enhancer for Salt Replacement makes it possible to deliver all of the flavor and less sodium.

1. “From Poot-Poot to Fish Sauce to Umami to MSG.” Seashore Foraging & Fishing Study.