Browning agents

Browning agents are not only used for meat, fish and poultry, but also for bakery dough and other applications of colour options. We offer a range of low to no flavour smokes specifically for their browning properties. Patented extraction makes it possible to separate the phenolic flavour component
completely from the smoke. This results in a smoke product that maintains its ability to ‘brown’ foods, without the ‘smokey’ flavour. Just like our other smoke products, the browning agents are made by the pyrolysis of wood.