In
order to lend a smoky flavor to various foods, smoke ingredients are
used. These ingredients are typically added to foods that cannot
actually be roasted or grilled but still need to carry a smoky
flavor. Liquid smoke, which is, obtained through the combustion of
different types of hard woods, including beech, maple, hickory
plants, or oak, is thus an ingredient that is finding newer
applications.
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During
the combustion process, the process condensate is separately
collected. This ingredient thus obtained is known as liquid smoke. In
the food industry, processes such as barbequing and grilling also put
the food at risk of burning. However, this issue can be allayed with
the use of standard smoke ingredients. They thus help food
manufacturers to lend different flavors to their products while
optimizing production.
Moreover,
the use of smoke ingredients also ensures that taste remains
consistent from batch to batch. These ingredients help expedite the
maillard reaction, add roasted aromas, and help develop the right
color.
Smoke
ingredients can include smoke, grill, natural hardwood sources, and
hickory. These ingredients are widely employed in drenching or
showering flavors, atomization, dry forms, and direct addition. Their
use is seen at different processing stages. Some of the common
products where smoke ingredients are used include: poultry, meat,
sauces, seafood, seasonings, snacks, bread, dressings, and crackers.
The
market for smoke
ingredients can be classified based on the criteria of form
(liquid, powder, oil and others such as concentrates and emulsions).
Of the various forms of smoke ingredients, the use of liquid smoke
ingredients is the widest. This can be ascribed to its easy handling
and its high solubility in water. It thus generates the highest
revenue share in the market.
The
use of smoke ingredients in the form of powders is made by combining
them with spice mixes, salts, and colorants. Kosher salts are widely
used in the form of powders. The use of concentrate smoke ingredients
is typically made in extremely small quantities; when they need to be
applied to meat products, they are usually sprayed on.
The
most commonly used medium for applying smoke ingredients is oil. The
use of smoking oil is made for capturing fumes so as to trap the
flavor in it. Moreover, the F&B industry also uses smoked oils in
numerous barbeque flavored products, which are becoming popular
worldwide. Products such as bacon, marinades, cheeses, and sausages
are available in such flavors.
The
top players with an international presence in the global smoke
ingredients for food market are: Associated British Foods plc.,
Azelis, Dempsey Corporation, Besmoke, Kerry Ingredients , FRUTAROM
Savory Solutions GmbH, Redbrook Ingredient Services, Red Arrow, and
WIBERG GmbH.
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