Humans have used smoking techniques for centuries to preserve and add flavour to their food. As the global population has grown and the demand for food has increased, manufacturers have evolved food smoking techniques to make them faster, safer and more sustainable. Smoke flavourings do just that while enhancing flavours and food conservation for products such as meat, fish, dairy, as well as snacks, seasonings and sauces.

This site explains everything you need to know about smoke flavourings, including how they are produced, the environmental and consumer benefits of regenerated smoke by atomisation, plus an overview of the regulatory framework governing their manufacture and use, ensuring consumer safety.