{"id":8385,"date":"2026-06-01T14:13:33","date_gmt":"2026-06-01T17:13:33","guid":{"rendered":"https:\/\/www.drfi.com\/blog\/?p=8385"},"modified":"2026-06-01T14:13:37","modified_gmt":"2026-06-01T17:13:37","slug":"smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion","status":"publish","type":"post","link":"https:\/\/www.drfi.com\/blog\/en\/innovation-trends\/smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion\/","title":{"rendered":"Smoked flavors: the search for intensity and authenticity in food innovation"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Smoked flavors<\/strong> have been gaining ground in food development in different categories. Inspired by traditional culinary techniques, these sensory profiles evoke preparations such as grilled meats, wood-fired foods, and recipes cooked over an open fire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the food industry, smoked flavors make it possible to consistently recreate these gastronomic references, bringing aromatic depth and sensory identity to a wide range of products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This movement accompanies a change in consumer behavior. Mintel data indicates that approximately 35% of Brazilian consumers are interested in innovative ingredients with bold and unique flavors, such as smoked profiles, highlighting the potential of these sensory experiences in the development of new products and taste experiences.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In response to this scenario, the food industry is increasingly seeking solutions capable of translating these sensory experiences in a consistent and scalable way. Keep reading to discover how smoked flavors are driving new possibilities for innovation in the food industry.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Market growth and presence of smoked flavors in Brazil<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"300\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1.jpg\" alt=\"Sliced smoked cheese with chips and sauce\" class=\"wp-image-8386\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1-300x101.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1-768x259.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1-150x51.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta2-h2-Crescimento-do-mercado-1-696x235.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The latest market data indicates that smoked flavors have been gaining ground in food and beverage launches in Brazil. According to Mintel, between January 2023 and December 2025, 129 product launches featuring smoked flavors were recorded in Brazil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Among the most frequent profiles in these launches, paprika (14.7%) stands out, followed by barbecue (3.1%), ribs (2.3%), pepper (2.3%) and calabrese sausage (2.3%). Other profiles also appear with lower participation, including bacon, provolone, garlic and tomato, each with 1.6% of launches.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The presence of these flavors is primarily concentrated in specific food categories. The data shows a higher incidence in processed meat products (37.2%), followed by sauces and condiments (27.9%), dairy products (19.4%), and snacks (5.4%). Other categories include ready-made meals (3.1%) and alcoholic beverages (1.6%).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This movement is taking place within a broader growth scenario across different segments of the food industry in Brazil. Euromonitor data indicates that categories commonly associated with smoked flavor applications have shown continuous growth in the country. These include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sauces: CAGR of 10.0% by value and 5.0% by volume from 2025 to 2029.<\/li>\n\n\n\n<li>Savory snacks: CAGR of 8.4% by value and 1.5% by volume from 2025 to 2029.<\/li>\n\n\n\n<li>Savory biscuits: CAGR of 3.8% in value and 1.1% in volume from 2025 to 2029.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to growth indicators, these categories already operate within large-scale markets and show consistent growth projections. According to <a href=\"https:\/\/www.euromonitor.com\/snacks-in-brazil\/report\" target=\"_blank\" rel=\"noreferrer noopener\">Euromonitor International<\/a>, the snack segment in Brazil \u2014 which includes biscuits, bars and savory snacks \u2014 is expected to grow by about 9% per year, from approximately $9 billion in 2022 to $13.4 billion by 2027.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the case of sauces and condiments, according to <a href=\"https:\/\/www.mordorintelligence.com\/pt\/industry-reports\/sauces-condiments-and-dressing-market\" target=\"_blank\" rel=\"noreferrer noopener\">Mordor Intelligence<\/a>, the global market continues to show steady growth, with annual rates ranging from 5.7% to 6.4% through 2030, a movement that is also reflected in the Brazilian market.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The biscuit sector in Brazil is also continuing to grow, with projections indicating it could reach approximately R$53.4 billion in sales by 2029, driven by evolving consumer habits and the demand for more balanced and indulgent experiences.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These indicators reinforce that categories relevant to smoked flavor applications continue to expand, creating opportunities for flavor innovation and the development of new products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Also read:<\/strong> <a href=\"https:\/\/www.drfi.com\/blog\/en\/innovation-trends\/smoke-flavors-trends-and-application-possibilities\/?utm_source=blog&amp;utm_medium=cta&amp;utm_campaign=smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion\" target=\"_blank\" rel=\"noreferrer noopener\">Smoke flavors: trends and application possibilities<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why do smoked flavors contribute to more impactful culinary experiences?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"300\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1.jpg\" alt=\"Smoked paprika with salami and spices\" class=\"wp-image-8387\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1-300x101.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1-768x259.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1-150x51.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta3-h2-Por-que-os-sabores-1-696x235.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Interest in smoked flavors is connected to a broader trend toward valuing the culinary experience, a movement that also appears in recent market analyses.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the <a href=\"https:\/\/www.innovamarketinsights.com\/trends\/top-food-and-beverage-trends-2026\/\" target=\"_blank\" rel=\"noreferrer noopener\">Top Food and Beverage Trends 2026<\/a> report by Innova Market Insights, the \u201cLayers of Delight\u201d trend highlights how indulgence is evolving into more complete experiences, with brands exploring new sensory elements and flavor combinations to attract consumers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this context, profiles such as smoked flavors can contribute to the development of products with greater sensory intensity and complexity. They carry a strong cultural association with traditional preparation methods, such as grilling, roasting, or smoking ingredients.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beyond the cultural dimension, these profiles contribute to a more complex taste experience. In sensory terms, smoked flavors can present combinations of notes such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Woody nuances<\/li>\n\n\n\n<li>Toasted or grilled notes<\/li>\n\n\n\n<li>Ashy or charcoal-like perceptions<\/li>\n\n\n\n<li>Characteristic phenolic notes<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">In sensory studies conducted by DR Flavors &amp; Ingredients, this differentiation becomes clearly evident across different applications. The woods used in the process are one of the main factors defining the flavor\u2019s sensory profile, as their acids, phenolic compounds, ketones, alcohols, and aldehydes give rise to specific nuances and unique combinations.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">In which categories can smoked flavors create differentiation?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"300\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1.jpg\" alt=\"Spread with charcuterie, chips and bread\" class=\"wp-image-8388\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1-300x101.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1-768x259.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1-150x51.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta4-h2-Em-quais-categorias-1-696x235.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Historically associated with meats and cured products, smoked flavors have increasingly been explored across a wide range of food categories. Today, they can be found in segments such as snacks, sauces, seasonings, baked goods, and processed meat products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This expansion reflects both the versatility of these profiles and consumers\u2019 growing interest in unique sensory experiences.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Snacks and appetizers<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The snack market is one of the most fertile environments for experimenting with bold flavors. Smoked notes appear in potato chips, extruded snacks, popcorn, and nuts, often combined with profiles such as bacon, barbecue, churrasco, provolone cheese, smoked pork loin, ham, and smoked meat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The exploration of new flavors is also connected to a broader trend toward sensory innovation in the food industry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the <a href=\"https:\/\/www.mintel.com\/insights\/food-and-drink\/global-food-and-drink-trends\/\" target=\"_blank\" rel=\"noreferrer noopener\">Global Food &amp; Drink Predictions 2026<\/a> report, Mintel highlights that food and beverage formulations are evolving toward multisensory experiences, in which elements such as flavor, texture, appearance, and taste are being used more intentionally to create memorable eating experiences for consumers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this context, smoke flavors can help create snacks with more distinctive and unique profiles, combining smoked, woody, and grilled notes to enhance the products\u2019 sensory intensity.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sauces and condiments<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"300\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1.jpg\" alt=\"Assorted sauces and condiments variety display\" class=\"wp-image-8390\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1-300x101.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1-768x259.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1-150x51.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta5-h2-Molhos-e-condimentos-1-1-696x235.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sauces and condiments with smoked notes are on the rise, driven by consumers\u2019 desire for more authentic and artisanal culinary experiences that elevate the perceived value of everyday consumption.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this scenario, smoked profiles help build flavor experiences that balance intensity and innovation, making it possible to explore different nuances within the category. Smoked mayonnaise, barbecue, chipotle, and smoked pepper flavors are examples of how these variations can be strategically explored.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Meat products, fish and protein alternatives<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In meat products, smoked flavors remain a classic element in building the sensory identity of foods such as ham, bacon, sausages, and seafood.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In industrial processes, smoke flavors applied directly to the formulation can help build classic smoked profiles, delivering smoked, woody, and grilled notes with stability throughout processing. These solutions are widely used in products such as sausages, mortadella, burgers, and hot dogs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the same time, these profiles have also been used in the development of alternative proteins, especially plant-based products, in which smoked flavors help recreate sensory characteristics associated with grilled or smoked meats. This contributes to the development of more complex profiles that are closer to the traditional culinary experience.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Also read: <\/strong><a href=\"https:\/\/www.drfi.com\/blog\/en\/uncategorized\/flavors-and-colors-how-they-shape-the-sensory-experience-of-food\/?utm_source=blog&amp;utm_medium=cta&amp;utm_campaign=smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion\" target=\"_blank\" rel=\"noreferrer noopener\">Flavors and colors: how they shape the sensory experience of food<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How can R&amp;D teams explore smoked flavors in the development of new products?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"400\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1.jpg\" alt=\"Snacks and charcuterie with DR Flavors &amp; Ingredients logo\" class=\"wp-image-8391\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1-300x135.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1-768x345.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1-150x67.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/blog-MARCO-Sabores-defumados-em-alta6-h2-Explorando-novas-possibilidades-para-sabores-defumados-1-1-696x313.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">For R&amp;D teams, working with smoked flavors goes beyond simply recreating a single smoke note.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In practice, it involves building flavor profiles that interact in a balanced way with different food matrices, creating consistent sensory experiences throughout consumption.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Depending on the application, smoked flavors can play different roles within a product\u2019s sensory profile:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Deliver immediate aromatic impact<\/li>\n\n\n\n<li>Enhance toasted or grilled notes<\/li>\n\n\n\n<li>Create depth of flavor<\/li>\n\n\n\n<li>Increase taste persistence<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">This versatility explains why smoked flavors continue to be explored as a strategic resource for food innovation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Also read: <\/strong><a href=\"https:\/\/www.drfi.com\/blog\/en\/innovation-trends\/2026-food-trends-what-will-drive-innovation-in-the-food-and-beverage-market\/?utm_source=blog&amp;utm_medium=cta&amp;utm_campaign=smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion\" target=\"_blank\" rel=\"noreferrer noopener\">2026 food trends: what will drive innovation in the Food and Beverage Market<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How DR explores new possibilities for smoked flavors<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The growing interest in authentic culinary experiences and bold flavors indicates that smoked flavors are likely to remain part of the food industry\u2019s innovation strategies.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At DR Flavors &amp; Ingredients, the portfolios of natural smoke flavors and smoked flavors are designed to meet exactly this challenge.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The portfolio combines the traditional foundation of smoke flavors with new profiles and blends developed from different woods and sensory constructions. The combination of these smoked profiles with other flavors further expands development possibilities, enabling the creation of unique compositions and distinctive profiles aligned with different product proposals and brand positioning.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The goal is to enable R&amp;D teams to work with smoked profiles more precisely, ranging from softer, woodier profiles to more intense and structured compositions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How can the smoking experience be translated into industrial applications?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The advancement of smoked flavors in the market is creating opportunities for solutions capable of consistently reproducing the culinary smoking experience across different food matrices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The portfolio brings together different profiles inspired by natural smoking, developed from different woods and sensory combinations that result in smoked, woody, grilled, and phenolic notes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In addition to individual profiles, the portfolio includes blends that deepen aromatic complexity. Among the profiles that make up this portfolio are:<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Smoked flavor profiles<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>D\u2019BLACK \u2014 Sensory profile is marked by the significant presence of phenolic smoky tones, which give each flavor its own unique identity. D\u2019Black\u2019s smoky flavor takes center stage and offers body and a persistent final flavor. Metallic and ash notes act as secondary notes that complement the overall sensory profile.<\/li>\n\n\n\n<li>D\u2019WOOD \u2014 Smoky phenolic tones played a decisive role in developing D\u2019Wood\u2019s flavor profile. A smoked flavor is more prominently features, which offers a persistent flavor profile. Woody, ash and metallic nuances offer secondary tones that give it a complex and nuanced profile.<\/li>\n\n\n\n<li>D\u2019SMOOTH \u2014 More complex profile, in which phenolic, woody and smoky notes contribute significantly to the flavor\u2019s taste experience. Green and ash notes, which are often associated with wood and combustion, appear as subtle nuances and complement the flavor\u2019s profile.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Smoke blends<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>D\u2019MEATWOOD \u2014 A sensory profile characterized by pronounced smoke notes, with metallic, alkaline, and woody nuances, as well as slight astringency, resulting in a more robust smoky character.<\/li>\n\n\n\n<li>D\u2019SALTYWOOD \u2014 Balanced smoke flavor with a harmonious profile, well-integrated roasted and woody notes, and a subtle hint of ash, ideal for applications requiring control and elegance.<\/li>\n\n\n\n<li>D\u2019SHARP \u2014 A more complex sensory profile accompanied by caramelized and sweet notes. Combining sweet notes with woody and ash notes, along with subtle phenolic and metallic nuances.<\/li>\n\n\n\n<li>D\u2019BLACKWOOD \u2014 A flavor marked by wood, smoke, and ash. Highlighted grilled and woody notes, with ash presence, metallic notes, and slight astringency, reinforcing a more structured smoky profile.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">This diversity of profiles allows R&amp;D teams to explore everything from milder smoked compositions to more intense and robust profiles, tailored to categories such as meat products, seafood, snacks, sauces, and seasonings.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We also develop customized solutions, combining different smoke profiles and other flavors to create exclusive compositions aligned with the objectives of each project.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If your R&amp;D team is looking to develop products with a distinctive sensory identity, our team can support the creation of the ideal smoked profile for your application. <a href=\"https:\/\/www.drfi.com\/en\/contact?utm_source=blog&amp;utm_medium=cta&amp;utm_campaign=smoked-flavors-the-search-for-intensity-and-authenticity-in-food-innovacion\" target=\"_blank\" rel=\"noreferrer noopener\">Contact us<\/a> today to learn more.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/storage.drfi.com\/documents\/aromas-defumados-pt-1777029480.pdf\" target=\"_blank\" rel=\" noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"300\" src=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN.jpg\" alt=\"Natural smoke flavors portfolio banner\" class=\"wp-image-8392\" srcset=\"https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN.jpg 890w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN-300x101.jpg 300w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN-768x259.jpg 768w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN-150x51.jpg 150w, https:\/\/www.drfi.com\/blog\/wp-content\/uploads\/2026\/06\/5-h2-Molhos-e-condimentos_IN-696x235.jpg 696w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Smoked flavors gain space in the food industry. Learn about trends, market data and applications of this sensory profile in product innovation.<\/p>\n","protected":false},"author":7,"featured_media":8375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4039],"tags":[],"class_list":["post-8385","post","type-post","status-publish","format-standard","has-post-thumbnail","category-innovation-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Smoked flavors: the search for intensity and authenticity in food innovation - Blog Duas Rodas<\/title>\n<meta name=\"description\" content=\"Smoked flavors gain space in the food industry. 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