Our smoke flavourings are based on the traditional food flavourings salt and sugar which are processed to absorb the flavour and aroma of smoke.
They can be added to other food products by easy and time-saving methods: mixing, rubbing in, injecting or dipping.
They are especially useful in the processing of food products which, for technical reasons, cannot be smoked in the conventional way.
Addition of smoke flavouring during the production phase infuses a smoky flavour and aroma throughout the product and reduces the processing time.
Our range of smoke flavourings from sweet to salty can be used as additives to enhance the flavour of soups, sauces, meat, sausages, fish and meat substitute products.
They can also be used as an ingredient in other flavour additives, spice blends, condiments, seasonings and marinades.