Azelis opens smoke flavors production facility in Denmark
08 Feb 2021 --- Azelis has opened an extraction and distillation plant to produce smoke flavors. This new facility is one of the few units in the world producing highly concentrated smoke flavors for a range of food applications, including blends and sauces, the company notes.
The new plant consists of distillation columns, storage, blending, a laboratory and office facilities covering a surface of 6,500 m². It is located in an industrial area close to Copenhagen, Denmark.
Smokescan bolsters business
Azelis sells its smoke flavors under the Scansmoke brand.
Azelis sells its smoke flavors under the Scansmoke brand.The use of Scansmoke allows producers to optimize their production process and gives them the possibility to create a smoky undertone in various food applications, making it possible to reduce the addition of salt in the final recipe.
“Azelis was one of the pioneers in Scandinavia to manufacture and introduce Scansmoke flavorings to the marketplace,” says Gert Schnoor, managing director at Azelis Nordic.
“The new facility is also aligned with Azelis’ group-wide sustainability commitments as it offers a waste handling system and the possibility to segregate waste streams. With such a large production site, we are excited for the future growth of Scansmoke as we see significantly more business opportunities to serve,” he explains.
Safe and efficient ingredients
The proprietary extraction and distillation facility contributes to Azelis’ sustainability commitments as it not only runs on bio-based feeds but also incorporates a sophisticated downstream system that handles and minimizes waste.
The new plant’s design is based on Azelis’ proprietary technology and the critical operations of distillation and extraction are fully automated.
Customers can achieve higher yields due to reduced production time, produce a healthier smoke flavor, and save money as the atomizing units have low power consumption than smoke generators.
The storage building of the facility allows easy navigation through the raw materials and finished products. It is set up to facilitate accurate and fast quarterly counts from different locations in the storage unit.
The lab area of the facility will be used for quality control of batch samples. All food safety and cleaning procedures are in place and the facility is currently implementing FSSC 22000 food safety certification.
Trending flavors
Smoke flavorings are widely applied in the flavor and food blender industry for an extensive range of flavors and spice blends.
Smoke flavorings continue to be popular and chefs all over the world enthuse about smoke flavors.
For many years, tailor-made smoke flavors have been used to replace traditional ones from traditional smoke facilities.
These traditional facilities have a much larger ecological impact and are based on smokes, which inherently also carry fractions of aromatics, compounds that are associated with negative health implications.
Smoke flavorings are widely applied in the flavor and food blender industry for an extensive range of flavors and spice blends. In some dishes, smoke flavorings, for example, can add a smoky note to the final food product, making it possible to reduce the addition of salt in the final recipe.
The use of Scansmoke allows producers to optimize their production process and reduce bottlenecks in the production site.
Traditional smoking can result in differences in finished products’ appearance, while Scansmoke always gives the same results as Azelis has standardized the taste and color in its products.
Consumers demand honest ingredients
Healthier, safer and tastier food made with honest ingredients shapes consumer demands today.
With its Scansmoke products, Azelis offers customers safe and trendy smoke flavors that can open a tasty world of opportunities. All smoke flavors manufactured in the Danish factory are approved by the EU Commission for safe use.
Moreover, all products are kosher and halal certified and there is no use of genetically modified organisms (GMOs) in the raw materials nor the finished products.
Edited by Elizabeth Green
