Pushing the boundaries of natural smoked foods is what we do best, which is why we linked with leading food scientist and flavour chemist Dr David Baines to develop PureSmoke™.
A safer way to smoke ingredients for a more flavoursome offering, PureSmoke™ Filtration Technology heralds a new generation of natural smoke flavour systems. Conforming to latest EU legislation, it reduces the amount of Polycyclic Aromatic Hydrocarbons (PAH) meaning greater consumer safety as well as taste satisfaction. By decreasing levels of carcinogenic toxins, the process leaves only the most desirable smoke volatiles – the compounds that deliver that unmistakable smoky taste – without any loss of flavour. PureSmoke has also given rise to the next-generation smoke processors, which improve smoke time efficiency by up to 300%. These wet and dry ingredient smoke processors are in the final stages of development and will be available in 2016 to food manufacturers and processors worldwide.
For further information, samples or for us to contact you to discuss further please do not hesitate to contact us.