Liquid smoke from proFagus Food Solutions – what else?

Why are new products needed in the world of smoking?

According to a new risk assessment by the EFSA, smoke flavourings are set to be banned in the EU soon, as substances harmful to health have been identified in the condensates. Consequently, it is currently expected that the EU will ban the use of smoke flavourings based on existing primary smoke condensates in meat, dairy and fish products from 1 July 2029. This timeframe is intended to allow the industry sufficient time to switch to safe and long-term alternatives, thereby ensuring consumer protection.

What are smoke flavourings derived from primary smoke condensates?

These are smoke flavourings obtained by heating wood or other plant-based materials. Primary smoke condensates are formed when smoke produced during carbonisation, pyrolysis or smouldering cools and condenses. The liquid is used for further processing and is subsequently cleaned in a series of steps. This therefore refers to products derived from processes in which aromatic smoke is processed to obtain a clean and reproducible smoke flavouring.

Compared with traditional smoking, this method is generally regarded as healthier and more hygienic, as unwanted components such as tar and other harmful substances are removed during the purification process. The finished smoke flavourings are then used to impart a smoky flavour to a wide variety of foods, such as sausages, cheese and snacks.

When the smoky flavours fade – what then?

If the smoke flavourings currently in use were to lose their authorisation, what alternatives are available to ensure we do not have to forego the flavour and other benefits of smoking? Will this lead to a return to traditional smoking methods, which are impractical and which, in turn, are likely to have properties that are harmful or hazardous to health? Innovative and reliable solutions are needed.

As experienced supply chain specialists, we will in future be offering a top-quality product in our range specifically for this purpose. BeechSoul® BTK enables the production of safe, varied and tasty foodstuffs where a smoky flavour is desired – and all in full compliance with EU regulations!

Not only is it a new addition to our range – we are also the exclusive distributor for the meat products industry in Germany. Introducing: BeechSoul® BTK liquid smoke from proFagus Food Solutions.

proFagus Food Solutions GmbH – Experts in smoking

Although the company, based near Göttingen, is a young one, as a wholly-owned subsidiary of Arbonium Technologies GmbH it has a long tradition and extensive expertise in the manufacture of smoke flavouring products. Production certifications to the FSSC 22000 standard and ISO 9001, as well as Halal and Kosher certifications, speak for themselves.

ProFagus demonstrates its expertise and commitment to sustainability in the production of smoke flavors. To produce these flavors, the company uses a dry distillation process, which ensures that no smoke is produced at any stage of the extraction process in its facilities.

The raw material used in dry distillation is high-quality, untreated beech wood. The wood is broken down using a special process and pyrolysis technology in the absence of oxygen. As there is no open combustion, no flames are produced. The advantages of this process include, for example:

• Unlike conventional combustion processes, no pollutants such as soot or ash are produced.

• The aim is specifically to promote the production of high-quality smoke constituents that can be processed into smoke flavourings.

In the bio-refineries, the beech wood is decomposed at temperatures of up to 550 °C, which releases the wood’s volatile components. The characteristic smoke flavour compounds contained within are selectively separated and collected by means of fractional distillation – based on their different boiling points. This means that, during controlled cooling, the constituents condense at different temperatures, allowing them to be immediately separated into their respective fractions. The fractionated constituents are then cleaned and processed for their specific applications. The result of this specialised process is high-quality smoke flavourings that impart their characteristic smoky flavour to many food products.

Despite the particularly sophisticated and meticulous production process involved in their dry distillation, ProFagus’s smoked flavourings fall under the ban currently being considered by the European Commission.

But proFagus Food Solutions If they weren’t experts in the field of smoky flavour, they wouldn’t already have a product on the market that offers a first-class alternative for imparting tasty smoky flavours to food in accordance with the regulations.

BeechSoul® BTK: a promising ‘liquid smoke’

The innovative BeechSoul®BTK product is based on a pyrolysis process carried out at temperatures below 250 °C. As such, it does not fall under the regulations of the Smoke Flavourings Regulation, but complies with the requirements of the Flavourings Regulation (EC) No 1334/2008. This means that it is not a smoke flavouring based on a primary smoke condensate, but a flavouring preparation with a smoky taste. In addition to acetic acid, the main ingredients are guaiacol, syringol and higher organic acids. BeechSoul®BTK enables the creation of safe products with a slightly smoky flavour, without being exposed to the potential risks associated with smoking or traditional smoke flavourings.

Key to its use: as well as flavour, this flavouring preparation provides the products with all the other benefits of smoking in terms of colour, cross-linking and preservation. BeechSoul® BTK is suitable for use in co-extrusion systems with or without collagen or surface treatment, for atomisation, dipping or spraying, and also in powder form for direct addition. It therefore fulfils all the sensory and functional characteristics of a traditionally smoked product in relation to meat and sausage products.

Doesn’t that sound good enough on its own? This flavour preparation actually offers even more benefits:

• Precise control of smoke characteristics – for consistent quality

• Higher yield thanks to lower weight loss in the finished product (3–5 per cent)

• Increased production capacity thanks to shorter smoking times and higher throughput

• The smokehouse can be cleaned quickly and easily thanks to the product’s water-soluble formula – and chemical use is reduced

• The simplified operation means that staffing requirements are low

• This results in a significant reduction in the consumption of energy, water and cleaning agents

The result: With BeechSoul® BTK, you get a well-rounded, smoky, warm beechwood aroma that can also be used in the future.

Ehlert: Your supply chain specialist when it really matters

With this new product from proFagus Food Solutions, we will in future have an item in our range that not only delivers a first-class smoky flavour, but also offers the highest quality and flexibility in food production. Thanks to this innovative product, delicious smoky flavors develop in a sustainable and efficient manner.

With Gustav Ehlert GmbH as your trusted supply chain specialist, you have a partner at your side who will optimise your production with high-quality ingredients and tailor-made equipment. Benefit from reliability and expertise when it matters most.