Smoke Ingredients for Food Market Set to Expand and Become Organized During 2016-24

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REPORT DESCRIPTION

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...