Byrnes stated that the California-based ingredients firm is counting on smokeless smoke-type flavors to gain popularity in 2019, with these flavors being developed without combustion byproducts. This approach not only makes the flavors more environmentally friendly but also ensures their compliance with European Union standards. In recent years, the EU has evaluated smoke flavorings produced as alternatives to conventional wood-fire smoking. According to the European Food Safety Authority, these products can be added to a variety of foods to impart a smoky taste, including those not typically smoked, such as soups, sauces, and confectionery.
Bell Flavors & Fragrances has introduced several smokeless smoke flavors, branding them as “a natural alternative to traditional liquid smoke.” These flavors can be customized, offer labeling advantages, and reduce smoking time while maintaining the desired flavor profile. The company pointed out that smoke flavors have been around since the late 1800s and are now commonly used in foods like bacon, cheeses, and jerky. “Bell aims to innovate beyond the conventional with its smokeless smoke flavors for applications like butter, sauces, beverages, fruits, desserts, and a range of sweet and savory dishes,” the company remarked.
Consumers may gravitate towards products featuring smokeless smoke, as they project a healthier image compared to those smoked over wood fires. A study referenced by Reuters indicated that women who consume larger amounts of smoked, grilled, and barbecued meats and develop breast cancer could face a higher risk of mortality from the disease compared to those who eat fewer of these foods. Furthermore, the study suggested that smoking is the most hazardous among the three cooking methods, associating regular consumption of smoked beef, lamb, and pork with a 17% increased risk of death from all causes and a 23% higher likelihood of dying from breast cancer.
Nevertheless, smoky flavors—whether derived from wood fires or developed in a lab—remain popular among many Americans. The Hearth, Patio & Barbecue Association reports that 75% of U.S. adults own a grill or smoker, with 71% of them using it to enhance their food’s flavor. FONA International noted that 193 smoke-flavored products were launched in 2016, surpassing the figures from 2015.
In terms of flavors derived from botanicals and flowers, which are predicted to be a trending focus this year, their popularity shows no indications of waning. Ingredients like ginseng, turmeric, and lavender have made their way into teas and other beverages, while upcoming products featuring hibiscus, basil, strawberry, geranium, cherry blossom, blueberry, Montmorency tart cherry, and dragon fruit are expected in the coming year. As consumers strive for healthier eating without sacrificing taste, flavor will continue to be a leading option for many food and beverage manufacturers. Additionally, the incorporation of nutritional elements such as calcium citrate and vitamin D3 in these products may further attract health-conscious consumers looking for enhanced wellness benefits.