Developing and innovating smoke flavorings and ingredients – Azelis
10 Jan 2018 | Azelis
At FiE, Azelis demonstrated its Scansmoke flavors, based on pure, natural raw materials. In addition, the Scangold range provides many possibilities for a more appealing product and improved texture in meat and poultry, with a shorter production time.
Gunn at FAE 2017 and I'm here at the Azalis stand joined by Doctor Peter Henri Henriksson.
Peter, would you tell us a little bit about what Azalis has brought to FAE this year?
Yes, I will certainly will, and welcome to our stand here today at the FIE.
It's always very busy for us.
Assalis is one of the biggest specialty ingredients distributors worldwide for the chemical and the life science industry.
We are here today to show what is coming out of all our food labs that we have around in not only Europe or the whole world.
Today we have 16 food labs, and what we are needing to do today is.
That we need to develop, to develop, to develop, and innovate for our customers in the food industry.
So we are here today to show some of our ingredients.
One thing we would especially put light on today is our range of smoke flavorings, branded canned smoke.
The question is, what is a smoke flavor?
A lot of our consumers, they are kind of misleading, thinking that a smoke flavor is something that we are standing in a.
Chemical factory and synthesize, which is not the truth.
The thing is, what we do is that all smoke framer manufacturers, they burn woods.
They burn woods.
They take the smoke, and then they condense the smoke in cold water and then they store it, and then you take out all the tar and undecided components that you normally would find in the smoke flavor and then you have a liquid phase pack which.
The primary smoke flavor that can be used to add a smoky flavor into the food recipes.
So very shortly we put smoke into the bottle and then we sell it to the food manufacturers.
The trend today in the market is that smoke flarings are a very huge component.
If you take market research for the last 3 or 4 years, smoke is one of the most popular.
Ingredients for savory food launches components like cheese, like nuts, like potatoes are still the most used, but in the fourth place, in fact, smoke flagrance is coming.
Before you used or you are still using smoked flavorings a lot to smoke meats like bacon and ham and sausages, but it's also more and more used in further applications where it gives.
Additional benefits if you smoke a product today compared to traditional smoking, one of the benefits is that you get a more controlled product, you get a more uniform product instead of leaving fresh smoke into the smoke chamber.
Spraying liquid smoke into the smoke chamber gives you the same type of product, the same flavor, the same browning, but a more healthy product because we have removed some of the undesired smoke flavored components in the product.
We are researching more and more to use smoke flavors in other applications.
If you take in the United States today, approximately 22-25% of all food recipes have some kind of smoked or grilled or charcoal note inside the product, and this is something we want to go further.
If you go to the United States, you can even use smoked in chocolate flavors, in desserts, in ice creams, and so on.
We are not that far in Europe yet.
We know that some of our customers in the flavor industry are using smoke flavors and chocolate flavors and so on.
We would rather try to convince that smoke flavorings are also a kind of Flavor enhancer without giving really smoky notes to a food product like a tomato soup, you can dose a smoked flavor like this in a very small dosage and then it works like a flavor enhancer.
It really enriches the overall flavor in soups, in stews, in sauces, and so on and so on.
So this is something we are working.
A lot in our foods.
One trend which is booming right now is meat substitute sustainability.
Today in the world, approximately 2 billion people are living on diets based on meat.
Approximately 4 million are living on diets all based on plants.
Americans are very big meat eaters.
If you go to India.
It's more plant.
There's a very complex and large discussion about meat and how does it have an impact on the ecology systems and so on and so on.
I would not go into that discussion.
I would just say that we see in the market today that there are so many resources used trying to replace meat.
And we see that traditional meat processors, they claim that some of them in the next 3 to 5 years would like 30% of their turnover on meat substitutes, on sales of vegetable products as meat replacers, which is huge.
We see some of the big food ingredients vendors today use half of their R&D resources on, on finding recipes to replace meat.
One of the key ingredients you need to replace meat is a smoke flavor, because when you, when you smell a smoke flavor, if you taste a smoke flavor, it gives you associations to meat.
So if you have a smoke flavoring in the recipe for a meat replacement recipe, you need some smoke flavors inside.
We are today also, , showing here some examples where we have made, veggie bacon.
It's a bacon based on, different, raw materials.
Here, we can see that we have made bacon on rice paper, where we have added smoke flaring, maple syrup, and other ingredients.
We have made bacon bits used, with the use of the texturized soy protein.
We have, made, vegetable bacon on coconut, because in coconut, you have MCT oils, which gives this fattiness that you would find in a bacon.
And together with a smoked flavor and together with a crispy note of a coconut that has been roasted in the oven, you get a fairly good bacon replacement for your salads.
And then finally on carrot, this is a little bit light, but carrot can be used in slices also as a bacon replacement where you kind of endless possibilities with this it is.
You can see for meat replacements.
Take like tofu or tempe, which are soy protein-based products, and they give this chewiness as, as, as meat and as fish, and they are really, really good at absorbing flavors.
So if you make a marinade where you have some smoke flavor inside that it can absorb, you get something with a chewiness and you get something with a smell and something with the taste of a meat product.
So it's endless.
The only thing you need is a bottle of smoke.
Thank you very much.
