A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate mixture of (i) 2-15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and combining the smoke with a liquid carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher.

The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors in subsequently smoked foods. The method is further effective in preserving the freshness, wholesomeness, and appearance of smoked seafood and meat by retaining the desirable preservative aerosol components of the smoke. A superior smoke aroma and flavor can be imparted to seafood and meat, without the interference of distasteful gases odors. The process is further highly efficient, by incorporation of condensation filtering to regulate water, collect, and recycle smoke flavoring liquid condensates, thereby maximizing the value recovery from the smoking system.

The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors in subsequently smoked foods. The method is further effective in preserving the freshness, wholesomeness, and appearance of smoked seafood and meat by retaining the desirable preservative aerosol components of the smoke. A superior smoke aroma and flavor can be imparted to seafood and meat, without the interference of distasteful gases odors. The process is further highly efficient, by incorporation of condensation filtering to regulate water, collect, and recycle smoke flavoring liquid condensates, thereby maximizing the value recovery from the smoking system.

A food-grade coating composition for controlling pest infestation and pest reproduction on or in food, or both, wherein the composition comprises mixtures containing liquid smoke and at least one of xanthan gum, propylene glycol, alginate, and/or carrageenan, and the composition can be infused into a container to be placed on or around the food.

A food-grade coating composition for controlling pest infestation and pest reproduction on or in food, or both, wherein the composition comprises mixtures containing liquid smoke and at least one of xanthan gum, propylene glycol, alginate, and/or carrageenan, and the composition can be infused into a container to be placed on or around the food.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

The present disclosure relates to smoke flavoring compositions, to methods for making such compositions, and to methods for imparting a smoke flavoring to food by burning such compositions. For example, in certain embodiments, the disclosure provides a dried smoke flavoring composition that includes one or more slumgum components, beeswax, and optionally, honey.

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.