Soy sauce maker to get patent for soy sauce recipe

The Soy Sauce Company of America (SSA) has filed for a patent on its soy sauce technology, according to a report in The Washington Post.

SSA is based in New York City, and it filed a patent for the soy sauce formula last year.

In the patent, SSA claims that its soy sauces are “specially formulated to enhance flavor, texture, and consistency of foods by using soybeans, soybean oil, or other components, including soy protein isolate, soy protein concentrate, and soy protein powder.”

The patents cover products from soybean oils, soy milk, soy flour, soy cheese, soy butter, soy sauce and soy sauce queens, and the ingredients are also listed as “sources of food ingredients.”

The patent, however, is pending.

Soy sauce is an integral part of many Chinese cuisine dishes, and Chinese companies have made soy sauce a staple of Chinese food for decades.

In 2015, for instance, the Chinese government launched a campaign to encourage people to eat more soy sauce.

In 2016, Chinese food companies sold millions of bottles of soy sauce that they claim were made with a recipe for the recipe.

The recipe, which was first published in the Chinese journal Food Science & Technology, said to boil the soybeans and use soy milk as a base.

The ingredient list included soy sauce from various countries, including Australia, the United Kingdom, Brazil, and Germany.

The campaign was backed by the Food and Drug Administration, which said in its statement: “The FDA appreciates the efforts of the Food Safety and Technology Administration (FAST), the U.S. Department of Agriculture (USDA), and other interested parties, including Soy Sauce Companies of America, to advance the scientific community’s understanding of soybean pasteurization and the benefits of soy sauces as food additive.”

Soy sauce also comes from a strain of soy plant that grows on soybeans in the Philippines.

Soybeans are not just made of soybeans but also from soy protein, the main component of soy milk.

Soy pasteurisation was first introduced in China in the 1960s and has since been a major source of soy protein in Chinese cuisine.

SAA, which has a long history of innovation, has also made a name for itself in the field of medical treatments, including the creation of a topical skin treatment called “Xiao Yang,” which was tested in the U, U.K., and Germany in 2015.