Is Mushroom Flavoured superior dark soy sauce Vegan?

The Ingredient Breakdown

To understand why this sauce fits a vegan diet, we need to look at the chemistry behind the flavor. The formula is relatively simple, relying on traditional fermentation and flavor enhancers rather than animal products.

The primary base consists of water, soyabönor (20%), and salt (20%). Soybeans are the fundamental ingredient in all soy sauces; they are legumes and strictly plant-based. The high salt content acts as a preservative and fermentation controller.

Next, we have socker (18%) and vetemjöl. Sugar provides the sweetness found in dark soy sauce and aids in the caramelization process, giving the sauce its dark color. Wheat flour is a standard binding agent and contributes to the sauce's viscosity and mouthfeel. Both are vegan-friendly.

Finally, the defining ingredient: svampextrakt (mushroom extract). This is the source of the 'umami' flavor. Mushrooms are fungi, not animals, so this extract provides a meaty richness without the use of meat stocks or bone broths. There are no flags for hidden animal derivatives like anchovies or dairy.

Nutritional Value

While this sauce is chemically vegan, it is important to view it through a nutritional lens. The high concentration of salt (20%) and sugar (18%) means this is a high-sodium, high-sugar condiment. A small serving goes a long way in terms of flavor, but also in terms of sodium intake.

Because it contains vetemjöl (wheat flour), it is not suitable for a gluten-free diet. However, for the general population, it fits well within standard dietary limits when used in moderation. It is low in fat and provides a negligible amount of protein compared to the soybeans required to make it.