Smoke flavour with aromas and extracts: quick, easy, and cost-efficient

Smoking is a traditional method of preservation that dehydrates and modifies the flavour of food. When wood is burnt, it can produce genotoxic substances, especially if it is done in uncontrolled conditions or using treated wood. These are reasons why smoking is becoming increasingly regulated, which can lead to some major investments. 

Our smoke flavours and smoky extracts are also produced by burning wood and are therefore subject to the same strict rules. 

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In some foods such as marinades, sauces, soups, or snacks, preservation only plays a secondary role, or no role at all. Products like these typically have smoke flavours added to them to enhance the overall flavour. Smoke flavours lend a complex, full-bodied flavour profile without the food having to be actually smoked. Even some traditionally smoked meat, fish, and dairy products, as well as their alternatives, don’t necessarily need to be smoked, and can be produced without problems using flavours and herb extracts. 

The advantages and disadvantages of smoke flavours and smoky herb extractsCost-effective

+ ​Cost-effective 
+ ​No regulatory challenges regarding harmful substances 
+ ​No special investments required 
+ ​Faster, due to no in-process waiting times or elaborate cleaning cycles 
+ ​Consistent quality 
+ Small quantities 

​± More finely adjustable flavour profile, though sometimes narrower than with traditional smoking 

- ​No preserving effect 
- No change in texture 

Smoke flavours came into the media spotlight towards the end of 2023 and in 2024, when the EFSA refused to extend the approval of eight smoke flavours. These eight smoke flavours had been on the market for around ten years, and the risk of genotoxicity could not be ruled out for any of the eight flavours given our present knowledge. This has had huge repercussions on the food industry, and these eight smoke flavours are currently in a grace period and need to be replaced quickly. It has to be noted that flavour and extract manufacturers also have to adhere to strict regulations. On a large scale, however, it is easier and cheaper than operating a small, conventional food smoker. 

Sources:

• https://www.efsa.europa.eu/de/news/smoke-flavourings-qa-wim-mennes-efsas-working-group-chair-flavourings#ftnt1 
• https://www.efsa.europa.eu/de/topics/topic/smoke-flavourings