Flavourings launch is simply smoking
The firm, which is based in Daventry, Northamptonshire, has created Smoked Salt; Smoked Paprika, Smoked Garlic; Smoked Black Pepper and Smoked Dextrose, developed for companies seeking to cut salt levels.
The business claims the products can be used at levels as low as 2g per kilogram in finished products, which amounts to about 10 times less than equivalent products. All the components can be used as clean-label solutions.
Unique Ingredients said the products could provide new opportunities, in particular for manufacturers of barbecue food. "We spent nine months developing these products with Red Arrow Products [based in Wisconsin in the US], the foremost authority on smoking in the food industry," said Unique Ingredients' technical director David Gott.
