Total Commitment to Product Excellence
Quality soy sauce begins with the sourcing and selection of top-grade soybeans and wheat – the key ingredients that define Kimlan Soy Sauce’s sweet and refreshing flavor; solidifying its status as a uniquely-Taiwan brew. Kimlan Foods’ commitment to premium ingredients, the traditional brewing method and excellent quality control has kept its product line consistently in the highest of standards. Over the years, Kimlan’s sauces and pickles products have evolved with the people of Taiwan and grown finer with each passing year.
An Iconic Condiment Brand Dedicated to the Spirit of Taiwan
Kimlan Foods founder – Mr. Han Chung – was inspired to launch a business that was owned locally to create jobs for the Taiwanese community. Mr. Han Chung pooled funds from the community gentry and established “Datung Company” on May 8, 1936 with a focus on top quality soy sauce and pickled foods where he served as the first chairman. Insisting on using only premium ingredients and integrating traditional Japanese brewing methods, Mr. Chung successfully mass produced bottles of soy sauce. Such dedication characterizes the company’s quality soy sauce products, noted for their flavor and freshness.
Constant Technological and Management Updates Makes Kimlan a Paragon in the Food Industry
The company passed down to the second generation when Mr. Chiou-Guei Chung became president in 1960. He achieved widespread name recognition for Kimlan Soy Sauce through this dedication to high standards in every aspect of the business. It was only natural to rename the company Kimlan Soy Sauce & Food Co., Ltd. after our star product in 1970. In light of a demand and need to expand our factory, the company relocated to Daxi Township from Taoyuan City to expand its mass production capacity, quality control and product diversity. In 1977, Kimlan pioneered the country in bottling its soy sauce with clear glass, so that the quality can be easily monitored and verified. Kimlan has worked hard to ensure that its quality soy sauce products can be made widely available to consumers around the world. The efforts was realized in 1982 when Kimlan was named a Grade-A Quality Control Export Factory and its commitment to seasoning distinction was even more widely acknowledged.
Made by Kimlan, Enjoyed by Everyone
Kimlan began revamping its business service by automating and computerizing the production
and management efficiency in 1985 and imported a continuous soybean steamer from abroad, which was the largest such steamer at that time in Taiwan. The steamer was capable of processing 4,000 kilograms of soybeans an hour, and it significantly maximized the use of the ingredients and preparation efficiency. Fully automated climate-controlled yeast production equipment was installed to boost yeast production and quality consistency. The company also procured outdoor temperature controlled FRP fermentation tanks to accommodate the increase in soybean and yeast production, becoming Taiwan’s largest producer of naturally aged soy sauce.
