Liquid smoke is a deep yellowish-brown coloured, highly concentrated, natural flavouring agent used to give food products a charred and smoky flavour profile, without needing to burn charcoal or wood. It is frequently used as an alternative to conventional smoking techniques and is widely used in meat processing, sauces, dressings and now plant-based meat industry as well. This smoke flavour reduces the high expense as well as the environmental cost of burning coal or wood & the accompanying product contamination.

Liquid Smoke Flavour Application

Liquid Smoke Flavour is recommended for a wide range of food industry applications, as discussed below:

• Meat Processing Industry, like food products prepared from Chicken, Beef, Pork, Red Meat, Seafood, Eggs: Liquid Smoke Flavour Dosage 0.2%
• Vegan/Plant-Based Meats: Liquid Smoke Flavour Dosage 0.2%
• Sauces and Condiments, like Tandoori Mayonnaise, BBQ Sauce etc.: Liquid Smoke Flavour Dosage 0.1%
• Ready Meals (Ready-to-Eat, Ready-to-Heat, Ready-to-Cook) and HoReCa Industry for Tandoori/BBQ/Grilled dishes: Liquid Smoke Flavour Dosage 0.1% – 0.2%
• Bakery Industry: Liquid Smoke Flavour Dosage Upto 0.3%
• Chocolates & Sweets: Liquid Smoke Flavour Dosage 0.1%
• Dairy Industry, like cheese, paneer, tofu: Liquid Smoke Flavour Dosage 0.1%
• Extruded Snacks and Nuts: Liquid Smoke Flavour Dosage 0.2%
• Noodles-based products: Liquid Smoke Flavour Dosage 0.5% in seasoning

Application methods include immersion, atomization, internal addition, spray, injection, marination, depending on the needs of the product and the producer.

Food Ingredient used in:

• Beverages
• Confectionary
• Sauces & Chutneys
• Other food/pharma applications