{"id":5709,"date":"2024-10-21T00:00:00","date_gmt":"2024-10-21T00:00:00","guid":{"rendered":"https:\/\/blog.drfi.com\/nao-categorizado\/smoke-flavors-trends-and-application-possibilities\/"},"modified":"2024-10-21T00:00:00","modified_gmt":"2024-10-21T00:00:00","slug":"smoke-flavors-trends-and-application-possibilities","status":"publish","type":"post","link":"https:\/\/www.drfi.com\/blog\/en\/innovation-trends\/smoke-flavors-trends-and-application-possibilities\/","title":{"rendered":"Smoke flavors: trends and application possibilities"},"content":{"rendered":"\n

Smoke flavors are traditionally applied to meat items, but can also provide a unique experience to other food and beverage categories<\/em><\/span><\/p>\n\n\n\n

Developed to preserve meat foods, smoking is an old technique, which consists of exposing meat to the smoke of burning wood.<\/span><\/p>\n\n\n\n

This traditional process has transformed gastronomy, adding new experiences of aromas and flavors, as each type of wood can provide specific flavors, from the lightest to the sweetest and most striking. Today, these sensory attributes can also be perceived with the use of natural smoke flavors, produced by the industry through a safe and high-quality process.<\/p>\n\n\n\n

Sausages, bologna, pepperoni and sausages, burgers and bacon cuts remain the main category for applying these flavors, and represent a significant market. In 2023 alone, the Meat Products category generated R$ 20.8 billion, an increase of 14% over the previous year, according to a Euromonitor report. In volume, 532 thousand tons were sold and, for the next four years, a growth of 10% in value and 2% in retail volume is expected.<\/p>\n\n\n\n

However, the applications are not limited to meat. Smoke flavors can be used in other savory products, desserts, sauces, snacks or even in drinks, as pointed out by the trends observed in industry fairs and in launches of the food and beverage industry, renowned restaurants or barista creations.<\/p>\n\n\n\n

How is the smoke flavor produced?<\/h2>\n\n\n\n

The production of smoke flavor consists of the controlled burning of wood in a closed combustion chamber. This process occurs at a predetermined time and temperature, which results in condensation of the gases and produces the pyroligneous extract.<\/p>\n\n\n\n

The first result of this method is the liquid flavor, which can be used in its natural form, be mixed with liquid components such as vehicles and additives (provided for in legislation) for the development of new sensory smoke profiles, or it can serve as a raw material for the production of other flavors, in order to present a smoked and grilled note.<\/p>\n\n\n\n

Powder flavors, on the other hand, are composed of two types of powders, obtained by atomization or dispersion manufacturing technology. The selected process will depend on certain factors, among them, where this flavor will be applied.\n<\/p>\n\n\n\n

From the natural flavor produced, it is possible to develop different profiles, with predominantly woody, grilled or smoked notes, and nuances that refer, for example, to meats made on the barbecue, prepared with sauces, or green notes, coming from the freshness of the wood.<\/p>\n\n\n\n

Here at Duas Rodas, all smoke flavors, after being produced, undergo sensory, chromatographic, physicochemical and microbiological analyses to ensure that they meet our quality standards and also those defined by legislation. After rigorous analysis, these materials are packaged and released to the customer.<\/p>\n\n\n\n

This entire verification and quality assurance process is carried out with the extracted liquid smoke (natural) and with the other products derived or produced with the smoke flavor, in order to ensure standardization both in the liquid versions – fat-soluble and water-soluble – and in the powder version.<\/p>\n\n\n\n

Where to use the Smoke Flavor<\/h2>\n\n\n\n

The smoke flavor is commonly used in the production of industrialized meats, such as:<\/p>\n\n\n\n