The new PureSmoke technology will allow TMI to infuse its bacon products with authentic and clean wood smoke flavour through a system built into the curing/cooking process at its Northampton facility.
Conor Cahill, Head of Science & Innovation at Dawn Farm Foods, said: “We’re delighted to team up with Besmoke and be the first to offer a natural, clean smoking option, built into our curing and smoking process to deliver a safe and sustainable smoked bacon product to our customers.
‘Natural, cleaner smoking’
“Natural, cleaner food smoking is very much on trend in the UK, with discerning consumers appreciating the variety of deep, rich flavours that can be achieved via the art of wood smoking for cooking.”
Developed in partnership with the University of Reading Flavour Centre and Professor Dave Baines, PureSmoke uses filtration technology to remove up to 95% of carcinogenic Polycyclic Aromatic Hydrocarbons from smoke.
Huw Griffiths, Founder of Besmoke, added: “We’re proud to be collaborating with Dawn Farms and TMI Foods to provide the industry with the purist and cleanest smoked protein solutions. It was clear when we first spoke to one another that our businesses have a shared ambition to deliver a clean smoke solution for everyone.
“Using our patented technology, we’re able to infuse the product like no one else in the world, giving TMI Foods a market-leading advantage to build various smoke & bacon flavours out in a richer and more rounded fashion.”
TMI is a subsidiary of fully cooked and fermented protein producer Dawn Foods. It operations two production facilities in Ireland – incorporating International Meat Ingredients and TMI – a fully cooked bacon facility in Northampton in the UK and Haas in Germany.
Meanwhile, Food processing equipment supplier GEA has developed a continuous production method for smoking meat and meat replacement products designed to recreate the flavours and aromas associated with traditional smokehouses.