Mane unveils new range of bespoke smoky taste profiles for meat applications

15 Aug 2019 --- French flavor house Mane is expanding its bespoke smoky flavorings portfolio for meat products. The flavorings are marketed as being an alternative to traditional smoking methods. Though primarily developed for meat applications, the flavors are also suitable for a large range of savory products including snacks, soups or sauces.

The flavor line was created following an evaluation of the different smoky profiles available in the market. The analysis was conducted by the company’s Sensory Analysis department and include adjectives such as “phenolic,” “woody” or “acetic.” All of this information was then used by an in-house flavorist to design a range of smoky tastes based on the EU’s “positive list” of purified primary smoke condensates. They were then “accurately tested and validated through mastered meat application techniques.”

The range comprises seven “references,” each conveying a specific smoky taste profile. Five references are based on smoke flavoring primary products and the two remaining ones can be declared as “natural flavoring.” 

According to Innova Market Insights, the category of meat products is the most prominent in incorporating “smoky” tastes within the savory category, with there being a high number of sausages, bacon and BBQ-style marinated meats that have a smoky profile. 

Bespoke smoke in snacks, desserts and more
Speaking to FoodIngredientsFirst on flavor trends to watch out for in 2019, Megan Byrnes, Marketing Representative at Gold Coast Ingredients, highlights that the company expects to see smokeless smoke-type flavor trends this year. “What do we mean by smokeless smoke-type flavors? Smoke-type flavors that replicate the taste of wood-fired products, but without the fire,” Byrnes states. 

A growing number of smoke-type flavors are being developed without the use of any by-products of combustion. As a result, these flavors are environmentally-friendly and accepted in the EU. Popular flavors to watch out for in 2019 are hickory smoke type, BBQ smoke type, applewood smoke type, mesquite smoke type, cherry wood smoke type and so on, according to Byrnes. “Smoke-type flavors are already found in a variety of products including snack foods, meats and meat substitutes, seasonings, sauces, cheeses, honey, and salt. In addition, we foresee smoke-type flavors being used in trending dessert and beverage products,” she adds. 

In May, US smoking solutions provider Red Arrow spoke to FoodIngredientsFirst on the floor of IFFA 2019 in Frankfurt (May 4-9). Mark Crass, General Manager/ Vice President of the brand highlighted new opportunities within the flavor space, outlining that, “Consumers want more authentic flavors and more authentic tastes that relate to what they are doing in their backyard, the barbecuing concepts. A lot of our flavors and our innovation are focused around that authenticity, that label-friendly, that clean-label focus.”

In the same month, Coca-Cola launched a new line of flavored cola mixers, Coca-Cola Signature Mixers, which are the classic Coca-Cola soft drink infused with smoky flavors, in addition to spicy, herbal and woody. The mixers were developed with the help of leading mixologists and designed to be mixed with dark spirits.

Edited by Benjamin Ferrer

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