European Commission (EC) directive 1334/2008 took effect this year and, in tandem with EC 2065/2003, means manufacturers can no longer label their food as smoked if it uses smoked additives such as condensates to recreate a smoked taste.
Only foods naturally and traditionally smoked can be labelled in such a way and Besmoke has seized advantage of this to offer naturally smoked ingredients, such as salt, peppers, herbs, spices and starches.
In this podcast, Bespoke md Huw Griffiths tells Rod Addy how pursuing this market has given the business a considerable boost in sales and is providing the impetus for investment in new product development and production.
He also outlines growth plans over the next five years, including his aim to increase sales in smoked ingredients to food processors and explains how the firm got to be where it is today.
For more on Besmoke's investment and strategy, don't miss the January issue of our sister title Food Manufacture. To order your copy, telephone 0800 652 6512.