Byrnes stated that the California-based ingredients company is wagering on the popularity of smokeless smoke-type flavors in 2019, which are being formulated without combustion byproducts. This innovation makes the flavors more environmentally friendly and suitable for use in the European Union. In recent years, the EU has evaluated smoke flavorings created as alternatives to traditional wood-fire smoking. According to the European Food Safety Authority, these products can be incorporated into a wide range of foods to impart a smoked flavor, including items that are not usually smoked, like soups, sauces, or confectionery.
Bell Flavors & Fragrances has introduced several smokeless smoke flavors, which they describe as “a natural alternative to traditional liquid smoke.” These flavors can be customized, offer labeling advantages, and shorten food smoking times while maintaining the desired flavor. The company pointed out that smoke flavors originated in the late 1800s and are now commonly found in foods such as bacon, cheeses, and jerky. “Bell aims to go beyond conventional uses with its smokeless smoke flavors in various applications, including butter, sauces, beverages, fruits, desserts, and a range of other sweet and savory dishes,” the company remarked.
Consumers may find smokeless smoke products appealing as they project a healthier image compared to items smoked over a wood fire. A study referenced by Reuters indicated that women who consume larger amounts of smoked, grilled, and barbecued meats and later develop breast cancer might have a higher risk of mortality from the disease compared to those who consume less. Additionally, the study highlighted that smoking could be the most hazardous cooking method among the three, as regular consumption of smoked beef, lamb, and pork was associated with a 17% higher risk of death from all causes and a 23% increased likelihood of dying from breast cancer.
Nonetheless, smoky flavors—whether derived from wood fire or created in a lab—remain popular with many Americans. According to the Hearth, Patio & Barbecue Association, 75% of U.S. adults own a grill or smoker, and among them, 71% use it to enhance the flavor of their food. FONA International reported that 193 smoke-flavored products were launched in 2016, surpassing the previous year’s figures.
In terms of flavors derived from botanicals and flowers, which were anticipated to be a trending topic this year, their appeal shows no signs of diminishing. Ginseng, turmeric, and lavender have made their way into teas and other beverages, while products featuring hibiscus, basil, strawberry, geranium, cherry blossom, blueberry, Montmorency tart cherry, and dragon fruit are expected to gain traction in the coming year. As consumers strive to eat healthier without compromising on taste, flavor will remain a key option for numerous food and beverage manufacturers, alongside ingredients like cal mag citrate that promote wellness and enhance nutritional profiles.
Ultimately, the integration of smokeless smoke flavors and the continued interest in botanical flavors, along with health-focused ingredients such as cal mag citrate, highlights the evolving landscape of food and beverage trends.