Smoke Report Issue 5

ISSUE 5: LIGHT NIGHTS

SPRING / SUMMER 2026

SMOKE & SPICE - PILGRIM’S AARON DIXON ON INNOVATION & TRENDS FROM PERI-PERI TO NASHGRILL - AROUND THE WORLD WITH TASTE NANDO’S BLAIR SMETHURST ON THE FUTURE ROLE OF SMOKE GOLDEN BIRDS - NEW OPPORTUNITIES FOR FLAVOUR ATLANTIC CROSSING WITH DIRK BEEKMAN FROM NEWLY WEDS FOODS THE POULTRY CATEGORY AND THE SMOKE FLAVOURINGS BAN HUW’S NEWS, EVENTS & UPDATES

The smoke report

From grill to global: how the ‘age of poultry’ is powering flavour innovation A warm welcome to our fifth bi-annual smoke report highlighting some of the key trends and developments in the fast-growing world of smoke and grill flavour.

In this edition we focus on poultry, the world’s fastestgrowing protein and the main global opportunity for Besmoke’s flavour technology and leadership.

Flavour developments in a competitive market naturally reflect consumer demand and emerging trends in how we want to engage with great taste.

Here at Besmoke, our number one aim is to help the world reclaim the emotion, authenticity and science of conventional smoke and end the decades-long domination of flavourings.

In this ‘age of poultry’ around the world, we see amazing possibilities for smoke and grill flavours to shape taste sensations.

Barbecue chicken for example inherently has smokiness as its underlying taste profile irrespective of its culinary or regional origin.

Our decision to focus on poultry as the core protein priority right now reflects not only global market growth and customer demand but also our technical suitability for smoke and grill enhancement.

As the leading experts in natural smoke for poultry, we hope to inspire product developers with insight, science and application ideas.

We aim to be the partner of choice for poultry processors, flavour houses and QSR suppliers.

Among the supporting themes in this edition of Smoke Report, we highlight how our technology is Page: 2

finding relevance not just as an ingredient in poultrybased foods, but as part of a smarter, more resilient approach to product development involving reduced salt.

We share with you some of the secrets behind the science of flavour in poultry and update you on latest developments at our Smokeademy innovation centre.

We’re grateful to Aaron Dixon from Pilgrim’s for describing how ‘smoky’ is fast lining up alongside ‘sweet’ and ‘spicy’ to help poultry flavour and ingredients become ‘swicy 2.0’.

As well as Aaron, we sincerely thank our friends and fellow industry players Dirk Beekman from Newly Weds Foods in Chicago and Blair Smethurst from Nando’s for their time in story interviews.

And with the first phase of the EU’s smoke flavourings ban now imminent, we explore its impact on the poultry sector and the massive opportunity that has generated for Besmoke.

If you would like more information about Besmoke and perhaps arrange a demonstration, give us a shout, we’d love to hear from you.

I hope you enjoy our Smoke Report. You can read and download all our editions by scanning the QR code below.

Huw Griffiths: Flavour obsessive and Besmoke Founder and CEO

The smoke report

“Our number one aim is to help the world reclaim the emotion, authenticity and science of conventional smoke and end the decades-long domination of flavourings.”

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To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

“Because our technology reacts so well with the delicate flavour of poultry, we have the ability to recreate a whole landscape of authentic cooking taste, from rotisserie to jerk and barbecue to Japanese grill.”

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The smoke report

According to the National Farmers Union (NFU), poultry accounts for more than half of all the meat eaten in the UK. The NFU estimates British farmers rear around a billion broilers - chickens that are bred for meat - each year, contributing more than £4.6 billion to the economy and supporting around 100,000 jobs.

Big producers include Cranswick, Moy Park and Pilgrim’s, all companies that the Besmoke team know well.

Across the world, many other countries are major players in the poultry industry too. They include the US, France, Saudi Arabia and the biggest producer of all, Brazil.

Food industry analysts Innova recently researched poultry market trends. They found that half of the world’s poultry consumers say they are interested in trying flavour fusions and combinations, so creating scope for innovators especially of sauces, seasonings, ready meals, toppings, soups and savoury snacks. Around twothirds of their respondents say they are open to trying new global cuisines as part of their eating experience.

Such feedback is a key driver of NPD. Here at Besmoke, time spent examining on-trend foods and street-food influences helps us understand new scope for flavour development.

Examples of innovations fuelled by fusion flavours around the world include Korean tacos, sushi burritos, kimchi quesadilla and various types of smoked chilli salt.

In poultry specifically, an emerging dish is brined chicken breasts in a smoky panko breadcrumb coating with honey and habanero chilli butter.

Innova say smoky flavours trigger feelings of ‘indulgence, happiness or comfort’ and that hot and spicy flavours edge ahead when consumers want to feel stimulated or energised as well as refreshed and healthy. We agree!

Huw recalls when he and Professor Dave Baines found smoke flavour could be made free of harmful carcinogens and, at the same time, be tastier: “Our eureka moment was in 2013 at Reading University. That was when we discovered the basis of the PureTech™ technology that takes away the harsh tar content and leaves the very delicate flavour of smoke compounds behind. When they infuse into poultry there is a very unique set of reactions, a distinct enhancement to chicken meat, more umami, saltier.”

“Because our technology reacts so well with the delicate flavour of poultry, we have the ability to recreate a whole landscape of authentic cooking taste,

from rotisserie to jerk and barbecue to Japanese grill.

Leveraging smoke volatiles to enhance umami flavour is a distinct enhancement but it has taken us this long to create the product range that will help develop the understanding of the poultry industry.

“In the past, if a poultry producer wanted to create a smoky taste in their meat they would have had to use a flavouring just like the ones set to be banned by the EU. Now the industry is discovering flavourings actually weren’t very good. Too harsh, dominant and aggressive.

Naturally smoked ingredients expose how deficient they were. Mass production leads to loss of flavour as against our more natural, authentic approach, creating true depth and savouriness.

“Poultry is the biggest growth sector in world food with the greatest need for flavour enhancement due to its high demand. It’s popular because it’s low fat, relatively inexpensive to produce and easy for consumers to cook at home.

But as salt reduction targets tighten and consumers demand cleaner labels, maintaining depth of flavour is no small challenge.”

“At the same time, recognising the global drive for salt reduction, we have developed SALTEX® as a healthy, clean alternative flavour enhancer. A salty flavour is key to the deliciousness of poultry and SALTEX works with it very well. We have the very best in salt reduction technology.”

Indeed, such is the importance of SALTEX, Besmoke has recently employed a lead Technical Sales Manager, Emily Sheehan, to focus on it as an evolving taste enhancer.

The first order for SALTEX came in from Colombia, from a poultry processor, after measures were introduced there to restrict the level of salt in various food categories.

“These are the best tasting smoke & grill products we’ve ever tasted, much more complementary to chicken than the smoke and grill flavourings on the market.”

Innovation Director - Leading UK Poultry Processor

“The opportunity for us is that poultry is one of the best vehicles for smoke flavour. We are working with producers and retailers seeking to be better, tastier and more authentic than the competition. They are excited by the opportunities our technology enables for their customers to enjoy great tasting poultry.

“We have a wide range of products in our SMOAX®, PureGrill™ and Global Grilling ranges that are ideal for poultry. These reflect fire-cooked cuisines such as tandoor, char grill, Mexican rotis, spatchcock and, from the Frango restaurants of Lisbon, Portugrill.

“We can capture a very unique flavour profile and use it in a brine that encapsulates the essence and experience of all kinds of culinary experiences.

We’ve done a huge amount of work around how poultry needs to be flavoured. We’ve looked at timing, temperature, the distance of the meat from the flame, the amount of fat and seasoning and the influence of different wood types.

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To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

Petra Tsitlakidou: Besmoke’s Technical & Regulatory Director

“Chicken meat is like a culinary canvas,” says Petra Tsitlakidou, Besmoke’s Technical & Regulatory Director. “The smoke and grill techniques, the seasonings, the barbecuing are like the colours.

And Besmoke ingredients can help turn an everyday chicken into a brand-new flavour experience.”

That canvas-like quality comes from poultry’s naturally mild flavour and lean composition. Unlike red meat, chicken contains relatively low levels of fat, especially in the breast, which means it doesn’t overpower added aromas. Instead, its proteins readily bind with smoke compounds, allowing flavours to penetrate deeply and evenly. Scientifically, this makes poultry an ideal partner for natural smoke: phenols, carbonyls and organic acids from smoke interact with muscle proteins to create savoury, rounded flavour notes without masking the meat itself.

There’s also strong evidence that smoke and grill processes enhance umami perception. When chicken is exposed to smoke, the Maillard reaction and smoke-derived compounds work together to amplify savouriness, saltiness and overall flavour intensity.

Consumers often describe smoked or grilled poultry as more ‘meaty’ and satisfying. And once they associate sensory richness with chicken, they’re likely to seek it out again and again.

Culturally, chicken’s versatility is unmatched. Italian, Japanese, Mexican, Latin American and Mediterranean cuisines all rely on poultry as a staple. Its neutral base allows producers and chefs alike to spotlight regional flavour profiles, from Greek oregano and lemon to Korean gochujang or Thai herbs. “Chicken is a vehicle to hang flavours on,” Petra explains. “You can put on top of it anything you like. As a food scientist, I would not need to do any technological intervention to achieve that.”

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From a formulation standpoint, brining plays a crucial role. Brines act as flavour boosters, improving juiciness while helping smoke notes distribute evenly through the meat. Clean-label carriers such as smoked potato starch and smoked maltodextrin further support this process.

“These carriers are widely accepted, technologically functional, and allow authentic smoke flavour to be delivered without dominating the natural character of the chicken, something the soon-to-be banned flavourings have often struggled to achieve.”

Beyond flavour, poultry’s popularity is rooted in accessibility and health. Chicken is an easily digestible protein that is relatively low in fat and free from many cultural or religious restrictions. It’s also perceived as light, with no sense of heaviness after consumption, so aligning with the global shift toward healthier eating.

Sustainability adds another layer of appeal: poultry has a significantly lower environmental footprint than pork or beef, with carbon emissions estimated to be up to nine times lower than beef.

For the poultry industry, the challenge is no longer convincing consumers to eat chicken, but making it taste exciting. Smoke and grill solutions, whether applied through marinades, sous-vide, baking or grilling, offer versatility. “Besmoke’s flavour ingredients don’t dominate the meat like flavourings do,” says Petra. “We’re offering a far better, more authentic flavour experience.”

Scientifically poultry is an ideal partner for natural smoke

Poultry is popular for its accessibility and health benefits

Poultry supports sustainable food security with far lower emissions than pork or beef

Poultry now competes on excitement, not necessity

Chicken is a vehicle to hang flavours on

The smoke report

“When chicken is exposed to smoke, the Maillard reaction and smokederived compounds work together to amplify savouriness, saltiness and overall flavour intensity.”

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To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

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Legislation:

Peter Dingelhoff: Global Technical Sales Director, Besmoke’s European smoke and grill expert

Food producers around the world have been given a wake-up call with the EU’s landmark announcement of a phased ban on added smoke flavourings.

Products such as cheese, meat and fish can continue using smoke flavourings until July 2029, but all other categories, including sauces, soups and seasonings, that are made with smoke flavourings, must comply by July 2026.

The ban follows a vote by EU member states in 2024 prompted by genotoxicity concerns and the European Commission’s precautionary approach to potential health risks.

It’s a gamechanger for Besmoke because of the huge differences between the targeted flavourings and the natural smoke flavour profiles we produce through traditional wood smoking and our patented PureTech™ filtration technology.

“The ban has definitely had an impact already,” says Petra, our Technical & Regulatory Director. “Companies realise they need to move away from flavourings including liquid smokes.

“The obvious alternative is Besmoke and the fresh smoke generated by slower, temperaturecontrolled combustion of wood.

We see growing interest in how Besmoke differentiates itself as a safe, natural flavour leader.”

Petra’s comments are echoed by Professor Dave Baines, our Director of Innovation and a worldrenowned food chemist and flavour scientist.

“Below 400ºC, we produce a more flavourful, Page: 8

less acrid and less harsh smoke that is much lower in thermally produced toxins,” explains Dave. “The complex and lingering delicious nuances of flavour produced from different woods such as apple, hickory, beech, oak and cherry are apparent when the temperature of production is controlled. This creates a palate of smoked ingredients for product developers and flavourists to exploit.

Complementing this, our PureTech™ filtration technology is used to produce the safest smoke available.”

Peter Dingelhoff, Global Technical Sales Director, says: “In the wake of the EU’s announcement, people have begun looking for substitutes to achieve their original flavour profile. At the same time, there is

more recognition now that the industrialised smoke flavourings we have put up with for decades have involved ultra-high temperatures, harmful genotoxic elements and, it must be said, a lack of subtlety in taste. We are here as the alternative. In line with a more discerning market, the challenge is to move away from overpowering flavourings and instead adopt more subtle, delicate and clean flavour profiles

and ingredients. That’s exactly what we at Besmoke have been doing for years. Poultry is interesting for us because with our flavour profiles we can add an extra dimension to it, a natural grill taste without the aftertaste. Something that is more subtle, not an artificial product. You want to taste and understand eating a healthy product that reminds you of barbecue in a positive way.”

So what of the impact of the ban on the poultry market specifically? Colin Hitch, Besmoke’s Chief Commercial Officer, says the EU’s decision comes as the global popularity of poultry goes from strength to strength. “Poultry has the fastest market growth of any protein right now,” says Colin. “McDonald’s sells as much chicken as they do beef. With July 2026 being the deadline for removing flavourings from seasonings, sauces and marinades, more flavour houses and ingredients manufacturers are turning to Besmoke and adopting our technology. People around the world are certainly taking notice of the EU ban. Producers and retailers are letting everyone know that anything shipped into the EU, starting this summer with sauces, soups and seasonings, has to be compliant.

“This creates massive growth potential for us, and with poultry the trajectory is enhanced by the fact that it’s a very bland tasting protein. We have an opportunity to flavour that chicken and make it more tasty, subtle and delicate. Most chicken is flavoured on the outside when you barbecue it, that can penetrate the meat, not just the crispy skin on the outside. There’s not a ready-made market for ‘smoked chicken’ but a very subtle background flavour of smoke and grill helps lift the salty umami taste.”

The smoke report

Colin Hitch: Besmoke’s Chief Commercial Officer

“With July 2026 being the deadline for removing smoked flavourings from seasonings, sauces and marinades, more flavour houses and ingredients manufacturers are turning to Besmoke and adopting our technology.”

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

Atlantic crossing: Value-added partner welcomes Besmoke to the USA Industry partnerships that combine friendship, technical rigour, creative problem-solving and a shared outlook will tend to prevail in a fast-moving competitive sector such as food.

One such collaboration gaining momentum is between Besmoke and Newly Weds Foods, a global ingredients and coatings specialist headquartered in Chicago.

For Dirk Beekman, Chief Technical Officer at Newly Weds Foods, the appeal of Besmoke lies as much in its mindset as in its technology. Dirk’s role spans quality assurance, research and development and regulatory compliance across multiple regions, a remit that demands both consistency and adaptability. “It’s important to build strong teams in all these areas and link our work directly to customers,” he says. “That connection is what allows innovation to move quickly and safely into market.”

Newly Weds has invested heavily in this model, operating more than 30 technical centres worldwide, including five in the UK, with a new R&D centre opening in Dubai to complement its established presence in India serving the Middle East. These centres are deliberately positioned close to manufacturing hubs, allowing customers to see technologists developing products in real time, alongside QA teams validating performance and compliance.

Asked for his thoughts on Besmoke founder Huw, Dirk says: “I met him over ten years ago, and I honestly don’t think I’ve ever thrown him a problem he hasn’t been able to solve. That creative spirit he has is incredibly attractive in a supplier. It’s not just about ingredients, it’s about how you think.”

That way of thinking is becoming increasingly relevant in the US market, where scrutiny of smoke flavourings is intensifying. While liquid smoke has long been a staple in American food production, Dirk expects regulatory change. “The US is going to start regulating liquid smoke at some point,” he explains.

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Dirk Beekman: Chief Technical Officer at Newly Weds Foods

“Besmoke’s SALTEX® flavour enhancer has proven valuable.

By delivering savoury depth, SALTEX allows for meaningful sodium reduction while maintaining flavour impact.”

Huw and the team’s creative spirit will always rise to the challenge and deliver.

Salt reduction is a major driver the collaboration

Giving the customer what they want, when they want it

“An EU-style approach to smoke flavourings will eventually make its way here. When that happens, manufacturers will need clean-label alternatives, and Besmoke is a really strong option.”

Rather than waiting for regulation to force change, Newly Weds Foods is already working with Besmoke to support new product development in both the US and UK. What began as a partnership supplying Besmoke ingredients into sauces and seasonings in the UK is now expanding into the US market, with both companies keen to co-develop new solutions.

Salt reduction is a major driver behind this collaboration. Newly Weds Foods produces marinades for poultry processors across the US and other regions, serving customers that range from industrial food manufacturers to QSRs and retail brands. “Consumers like salty foods,” Dirk says. “The challenge is reducing sodium chloride without losing the sensory hit or the emotional connection people have to the food. Food has to be enjoyable.”

This is where Besmoke’s SALTEX® flavour enhancer has proven valuable. By delivering savoury depth and intense salt enhancement, SALTEX allows for meaningful sodium reduction while maintaining flavour impact.

The two companies have already collaborated on applications such as Japanese-style panko breadcrumbs used in products like chicken nuggets, achieving a smoky character without relying on liquid smoke.

Dirk says the collaboration with Besmoke fits perfectly with Newly Weds Foods’ highly customer-led model, one in which there are relatively few standard SKUs. “Most of what we do is customer-developed and delivered,” adds Dirk. “Our aim is simple: give the customer what they want, when they want it. Our very strong partnership with Besmoke is in line with that aim. We’re really interested in growing it and developing items together.”

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

How global grilling cultures are reshaping poultry taste THE ROUGH GUIDE TO GRILLING CULTURES: FIRE MATTERS:

Charcoal, wood, and open flame are preferred for flavour

MARINADES TELL STORIES:

Local spices, oils and fats define regional identity

SOCIAL FOOD:

Grilled poultry is often shared, eaten with hands and tied to gatherings

BALANCE:

Smoky meat is paired with sauce, spice, bread or fresh herbs

AFRICA...

THE AMERICAS...

UNITED STATES

NORTH AFRICA

Backyard grilling culture is huge, especially for chicken wings, drumsticks and barbecue chicken

Poultry is marinated in complex spice blends such as chermoula or ras el hanout

Flavours vary by region: sweet-smoky sauces in the South, dry rubs in Texas, tangy vinegar styles in the Carolinas

Grilled or charcoal-roasted, often finished with lemon and herbs

Turkey also shows up on grills, especially in smoked or spatchcocked form

WEST AFRICA

Suya-style grilled chicken uses peanut-based spice blends with chilli and ginger

MEXICO

Pollo asado is king: marinated in citrus, garlic, achiote paste and spices

Cooked over open flames and sold by street vendors at night Bold, spicy and aromatic

Often grilled over charcoal and served with tortillas, salsa and grilled onions

SOUTH & EAST AFRICA

Street-side grills are common, especially in northern Mexico

Grilled chicken often features peri-peri-style chillies, vinegar and garlic

PERU

Mozambican and South African styles are especially influential globally

Pollo a la brasa: rotisserie-style grilling over charcoal Marinade includes garlic, cumin, paprika and sometimes beer or soy sauce A national obsession, usually paired with chips and spicy sauces

As regional grilling cultures collide in an era of global fusion, a key question for the food industry is how to deliver authentic grill flavour into poultry itself, not just onto the skin or surface.

For Gary Emery, Besmoke’s Business Development Director with responsibility for the UK, Australia and South East Asia, the opportunity is clear. “We’ve identified poultry as a key pillar for us,” he says. “But it’s much more about grill than smoke in this category. Reclaiming authentic grill flavour is where the real growth lies.”

That insight was reinforced recently at the international food conference and expo FI Asia Thailand in Bangkok. Gary spent a busy three days there meeting customers and global players, including Besmoke Page: 12

partners, to discuss routes to market. “It was a mixed bag,” he explains. “Some markets are push, some are pull. But the conversations were consistent. The focus was how to take products to market that deliver real flavour and meaningful growth across both established and emerging territories.”

Globally, grilling cultures are deeply rooted.

In Southern Africa and Portugal, peri-peri chicken cooked over flame defines the category. Across the Eastern Mediterranean and Middle East, skewers and kebabs, from souvlaki to Persian-style grilled chicken, dominate.

In the US, barbecue and fried chicken cultures overlap, with regional grill profiles such as Nashville-style heat shaping expectations well beyond their origins.

“The challenge is that a lot of added value in poultry has traditionally relied on skin-on products,” says Gary.

“Typical examples are garlic and herb peri-peri seasoning packs that cook into the skin. But consumers increasingly don’t want the skin because of fat. So how do you deliver flavour into the flesh itself?”

This is where innovation in brining and internal flavour delivery becomes critical. Replicating the depth of a rotisserie or charcoal grill inside poultry muscle is notoriously difficult. “Delivering true rotisserie flavour into the meat has always been a challenge,” says Gary.

“So at Besmoke we’ve been developing a series of brines ideally suited to chicken. They include rotisserie-style, peri-peri and Persian flavour profiles.”

The smoke report

EUROPE...

EAST ASIA...

FRANCE

JAPAN

Grilled chicken is more restrained and technique-focused

Yakitori focuses on precision: small chicken parts grilled on skewers

Emphasis on high-quality birds, herbs, butter basting and precise heat

Seasoned simply with salt or tare, a soy-based glaze

Found in both home cooking and rustic bistros

Emphasis on texture, balance and minimalism

MEDITERRANEAN

CHINA

(Spain, Greece, Italy)

Regional styles vary: cumin-spiced grilled chicken skewers in the north, honey-soy glazes in the south

Poultry is marinated simply: olive oil, lemon, garlic, herbs

Night markets are major hubs for grilled poultry

Grilled over open flames or wood coals Often served with vegetables, flatbreads or salads rather than heavy sauce

KOREA

Grilled chicken appears both as marinated barbecue and charcoal-grilled street food

EASTERN EUROPE & BALKANS

Sweet-spicy gochujang and soy-garlic flavours dominate

Paprika-forward marinades, garlic and yogurt or vinegar Grilling is social: large platters shared with bread, pickles and beers

SOUTH EAST ASIA

MIDDLE EAST MIDDLE EAST

THAILAND, VIETNAM, INDONESIA

Chicken is commonly grilled on skewers or presented whole, marinated in yogurt, lemon, garlic, and spices

Grilled chicken is highly popular, often marinated in lemongrass, fish sauce, turmeric and palm sugar

Dishes such as shish tawook and musakhan highlight smoky flavours

Thai gai yang and Indonesian ayam bakar are standouts Typically served with sticky rice and sharp dipping sauces

Flatbreads, pickles and garlic sauces are key accompaniments.

SOUTH ASIA

Gary Emery:

Besmoke’s Business Development Director

INDIA

Tandoori chicken is the standout: marinated in yogurt, chilli, ginger, garlic and spices Cooked in clay ovens or over charcoal grills

“It’s much more about grill than smoke in this category. Reclaiming authentic grill flavour is where the real growth lies.”

Using carriers such as maltodextrin or smoked potato starch, flavour can be driven into the inner structure of the meat, while grill-forward seasoning packs and sauces build layers on the outside. “Think brine for the inside, seasoning for the skin or surface, and sauces or sachets for finish,” Gary explains.

“That’s how global grill cultures are being translated into scalable poultry formats.”

Innovation doesn’t come without obstacles though.

Clean-label pressures, injector hygiene requirements and growing scrutiny around ultra-processed foods all shape development decisions. “Some processors don’t want to deal with more complex liquids in injectors because of cleaning,” Gary says. “At the

same time, retailers are pushing for the cleanest ingredient decks possible. That’s a real balancing act.”

Regulation is another driver. With the first phase of the EU smoke flavourings ban now imminent, the industry is being forced to rethink how smoke and grill flavours are delivered. “Educating the market takes time but helping customers achieve the same flavour profiles in new ways is a huge opportunity,” Gary says.

In many cases, the biggest scope for grill flavour sits not in raw poultry, Gary believes, but in valueadded applications for sauces, barbecue seasonings, brines and coatings. New developments reflect this shift. “Nashgrill, a Nashville grill flavour profile ideal

Bright red or orange colour is iconic

PAKISTAN & BANGLADESH

Similar spice profiles to India, often spicier and smokier Street grilling is common, especially during festivals

for barbecue, is one of our newest propositions,” he says. “It’s a rich, peppery, spicy rub with cayenne heat, exactly the kind of flavour you find in US fried chicken outlets and backyard barbecues.

It works beautifully as a predust or in pressurefried applications.”

With an eye to what’s coming up, Gary sees global grilling cultures continuing to blur. He thinks Mediterranean, Middle Eastern, Asian and American influences will be increasingly fused into mainstream poultry products. “Authentic grill flavour is a massive opportunity,” he says. “If you can deliver it consistently, cleanly and at scale, poultry stops being a blank canvas, it becomes an experience.”

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

Smoke in action:

Bringing flavour to life at our Smokeademy Smoke has always carried emotion. It signals warmth, memory and something elemental. But in today’s kitchens and food manufacturing spaces, smoke flavour has moved far beyond the campfire or barbecue pit. The mix of food science and pure culinary joy is something that fascinates Christopher Taylor, newly appointed NPD and Fire Development Chef at Besmoke.

Christopher is relishing creative control of Smokeademy, the on-site innovation centre at our Arundel base, and leading work on complex customer briefs. His route to fire cooking, however, wasn’t immediate. He studied electronic engineering at university before moving into food television, where technical cooking precision was essential. Working both solo and within teams, often under intense time pressure, he spent more than 15 years as a contractor developing dishes for filmed cookery segments, ensuring food not only tasted right but looked perfect on camera. Along the way, he worked with celebrity chefs and collaborated closely with his mother, Karen Taylor, a respected home economist, on shows such as Ready Steady Cook and MasterChef.

His background has sparked a deep interest in Page: 14

Christopher Taylor: Besmoke’s NPD and Fire Development Chef

cooking over fire. “There’s an amazing amount of science involved,” Christopher explains. “Fire is a chemical reaction that can be controlled through fuel choice, oxygen, fats, oils, herbs and spices. I went on to form a charcoal company, spending three years delving deeply into combustion, flavour compounds and historical techniques, including Tudor-era cooking, while hosting banquets, festivals and classes.

I’ve also co-written five cookery books.”

Joining Besmoke has given Christopher a way to bring all that experience together. He loves both the responsibility and the challenge of his new role, particularly the chance to connect with customers.

“People have memories and emotions tied directly to food,” he says. “Smoke lets you tap into that, but also introduce new ideas.” At the Smokeademy, he hosts regular visitors from across the food sector, designing bespoke three-course menus alongside colleagues Colin and Becky, tailored to seasonal produce and individual customer priorities. The roll call of recent and forthcoming visitors includes representatives from Nando’s, Belazu, Pilgrim’s, Ottolenghi and Kepak.

Poultry, Christopher believes, is the perfect canvas for smoke flavour. As the most popular and affordable

protein, chicken readily absorbs subtle, clean smoke notes that enhance umami and that deeply satisfying, moreish quality known as kokumi. Techniques like brining allow smoke flavour to be introduced gently, reducing salt by more than 50% while delivering balance and depth. A light apple, oak, or hickory smoke can turn a golden rotisserie chicken into something extraordinary, without it ever needing to be labelled ‘smoked’.

Beyond whole birds, smoke flavour is flourishing in oils, vinegars, creams and even custards, where glowing embers infuse dairy with caramelised notes that amplify sweetness and richness without added sugar. Crucially, Christopher sees enormous opportunity in the EU’s tightening regulations around flavourings. “We’re world leaders in clean, natural smoke profiles,” he says. “They’re non-toxic, taste better, and they’re better for you. Retailers want clean labels, and smoke can enhance sweetness and saltiness without adding either.”

Ultimately, for Christopher, fire is both tool and teacher. “Every piece of wood contains hundreds of compounds,” he says. “The magic is learning how to translate that into flavour.”

The smoke report

“Every piece of wood contains hundreds of compounds. The magic is learning how to translate that into flavour.”

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

Blair Smethurst: Group Head of Food at Nando’s

Industry insights: Smoke’s role in the future of flavour As poultry producers, retailers and restaurant chains respond to rising pressure around health, regulation and cost, flavour innovation will make an ever more important contribution to competitive advantage.

For Blair Smethurst, Group Head of Food at Nando’s, flavour has long been a central passion.

Classically French trained, Blair has been an executive chef in Italy and London and held senior innovation roles at Marks & Spencer in the UK and Coles Group in Australia.

“When I started out as a chef, we simply didn’t have access to the kinds of flavour tools that exist today,” he says. “Now, science is taking food to another level.”

Nando’s, the fast-casual restaurant group founded in South Africa in 1987, has built its identity around flame-grilled peri-peri chicken. Its signature flavour comes from African bird’s eye chillies, grown close to the sun, dried, ground and blended into marinades with garlic, lemon and spices.

“When chicken fat hits charcoal and wood, that’s where the magic happens,” Blair says. “You get layers of flavour.”

Replicating that intensity at scale has been a key challenge as the group has grown to 1,200 restaurants in 23 countries. It’s here that Smethurst sees real potential in Besmoke’s flavour technology, especially SALTEX®.

“Salt reduction is one of the biggest issues we’re all facing,” he explains. “SALTEX is a gamechanger. You can take out up to 50% of the salt while still generating flavour. Rather than masking or overpowering, SALTEX

amplifies salt and brings chili, lemon, earthiness, citrus, sweetness, even garlic forward much more clearly.”

Besmoke ingredients are not simply replacements, says Blair. “For me, this isn’t like-for-like substitution.

When you revisit a recipe with Besmoke, you’re actually driving everything else in the formulation.

A tiny twist of flavour changes the whole experience.”

This philosophy aligns with Nando’s broader approach to food: passion-led, story-driven and grounded in authenticity. Blair credits Besmoke founder Huw with embodying a similar mindset. “Huw’s passion and knowledge are contagious. I’ve been mesmerised about what Huw and the team have been doing regarding the power of smoke in a very clean way, using natural glutamates and ingredients to elevate flavour. It’s great that there are people like Huw out there pushing this technology and always wanting to cook over fire.

Beyond restaurants, Blair sees opportunities for smoke and grill flavour enhancement across retail including sauces and other grocery products. “There’s something deeply warming about, say, putting chilli and smoke together,” he says. “It gives you a fuzzy, nostalgic barbecue feeling. If you can generate tandoor or flame-grilled flavour at home, that’s the golden ticket.”

Blair feels that Besmoke represents a wider shift in the food industry, namely an increased marrying of culinary intuition with scientific precision. “In the 80s and 90s, chefs didn’t really understand the science,” he says. “Now, it’s the combination of food and science, exemplified by Besmoke’s clean label approach and technology, that will define the next generation of flavour.”

“For me, this isn’t like-for-like substitution.

When you revisit a recipe with Besmoke, you’re actually driving everything else in the formulation. A tiny twist of flavour changes the whole experience.”

Page: 16

The smoke report

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

The smoke report

Poultry is one of the most dynamic and competitive categories in global food, prized for its versatility, affordability and broad consumer appeal. As demand continues to rise, innovation is being shaped by a complex mix of health legislation, changing cooking habits and an increasingly sophisticated approach to flavour. According to Aaron Dixon, Head of Culinary & Product Direction at Pilgrim’s Europe, smoke has emerged as one of the most powerful tools helping the category evolve.

Pilgrim’s Europe, headquartered in Northern Ireland and owned by Pilgrim’s US, supplies around 70% of poultry products across UK retailers, including 100% of Waitrose’s poultry range. With that scale comes an expectation not just to supply, but to lead development.

“Ingredients have to be healthy, safe and future-proof,” says Aaron, “but they still have to excite people.”

Aaron, a Michelin-trained chef with 36 years’ professional kitchen experience and more than two decades in the poultry industry, has seen flavour expectations rise dramatically. “Chefs are always challenged to build more flavour,” he says. “At the same time, we’re constantly challenged around HFSS, salt and nutrition.

“Smoke has become a way to enhance flavour while reducing salt.

It’s a genuine flavour replacement.”

This is where Besmoke’s technology has played a growing role. “Besmoke helped us add a real base flavour,” Aaron says. “Using smoked salt and sugar allows for deeper flavour penetration, not just surface impact.”

Beyond traditional smoke notes, Besmoke’s portfolio has enabled Pilgrim’s teams to explore charred, wok-seared and grilled flavours, profiles that resonate with consumers seeking restaurant-style experiences at home.

Page: 18

The smoke report

“Beyond traditional smoke notes, Besmoke’s portfolio has enabled Pilgrim’s teams to explore charred, wok-seared and grilled flavours, profiles that resonate with consumers seeking restaurant-style experiences at home.”

Fusion of flavour:

A defining trend. Global fusion has become mainstream and the lines are blurring.

Fermented for flavour:

Fermented ingredients like koji boost sweetness and browning and are increasingly paired with smoke to create light but complex flavours.

Aaron Dixon: Head of Culinary & Product Direction at Pilgrim’s Europe

Air fryers, now a staple in many kitchens, have further shaped innovation. “Cooking instructions have to be failsafe,” says Aaron. “The flavour has to be weatherproof. It needs to work every time, regardless of how it’s cooked.” Smoke, he argues, delivers consistency and depth across formats, from breaded and fried chicken to ready-to-eat and brined products.

Globally influenced flavour is another defining trend. “We’re seeing global fusion become mainstream.

The lines are blurring.”

Sweet and spicy combinations, dubbed ‘swicy’, can only continue to evolve when smoke is added. “Sweet and spicy with smoky becomes ‘swicy 2.0’,” says Aaron.

Asia continues to influence flavour development, not just through heat but through concepts like umami and Kokumi. Aaron describes Kokumi as being ‘like umami on steroids’.

Fermented ingredients such as koji, which enrich and enhance flavour while contributing browning and sweetness, are increasingly paired with smoke to add complexity without heaviness.

Pilgrim’s continues to look to smoke for inspiration in everything from barbecue sauces made with specific woods and charcoals - lychee, apple, oak or Japanese binchotan - to charred citrus chilli, smoked honey tandoori and za’atar charcoal chicken.

Smoke is being used as a bridge between global cuisines and familiar formats, explains Aaron. “You can create the experience of a tandoor or a barbecue without actually having one,” Aaron says. “That’s hugely powerful.”

Looking ahead, Aaron believes Besmoke is well positioned as legislation tightens around smoke flavourings. “They’re well ahead of the curve,” he says.

“It’s a step on from the competition because they focus on sensory analysis. It’s not just food as sustenance, but food as experience, a moment of eating that brings back memories - or starts new ones.”

Flavour emotion:

Ingredients have to be healthy, safe and future-proof - but they still have to excite people.

A deeper impact:

Using smoked salt and sugar allows for deeper flavour penetration, not just surface impact

To discover how we can help bring your flavours to life, call our sales team on +44 (0)1903 733368 or visit besmoke.com

570.00˚C 560.00˚C 550.00˚C 540.00˚C

Temperature in Degrees Centigrade ˚C

570.00˚C

SMOKE REPORT CONTRIBUTORS:

530.00˚C 520.00˚C 510.00˚C 500.00˚C

Huw Griffiths

Colin Hitch

Founder & CEO

Chief Commercial Officer

Peter Dingelhoff

Gary Emery

490.00˚C 480.00˚C 470.00˚C 460.00˚C 450.00˚C

Global Technical Sales Director

Business Development Director

Christopher Taylor

Petra Tsitlakidou

440.00˚C 430.00˚C 420.00˚C 410.00˚C 400.00˚C

NPD & Fire Development Chef

Technical & Regulatory Director

GUEST CONTRIBUTORS:

390.00˚C

Ultra high temperature vacuum pyrolysis generates excessive levels of genotoxic contaminants.

Smoke created at temperatures below 400˚C results in 99% less Catechol and Furanone.

380.00˚C 370.00˚C 360.00˚C

Blair Smethurst

Group Head of Food at Nando’s

Aaron Dixon

Head of Culinary & Product Direction at Pilgrim’s Europe

350.00˚C 340.00˚C

FLAVOUR SHOWCASE

330.00˚C 320.00˚C 310.00˚C

FLAVOUR TALK: Besmoke returned to the annual FlavourTalk conference and expo in London in March 2026 to demonstrate the latest in natural smoke and grill technologies to the global flavour industry.

Held over three days at the Gloucester Millennium Conference Centre in Kensington, this year’s FlavourTalk - our ninth annual attendance - was another ideal opportunity to meet a scientifically-minded audience of discerning flavourists from the finest manufacturers, suppliers and flavour houses.

We discussed and demonstrated the latest innovations in smoke and grill encapsulation within a range of non-UPF ingredients – ultra clean decs, ultra clean specs, ultra clean flavour!

The event attracted more than 750 industry representatives and we were one of more than 50 exhibitors.

FlavourTalk was founded in 2010 by respected food chemist and flavour scientist Professor Dave Baines, later our Director of Innovation.

“It has been held in different places, including Singapore and Amsterdam, says Dave. “It has certainly flourished in London in

recent years and grown to become one of the biggest events 300.00˚C in the flavour industry globally, attracting the likes of Givaudan, Symrise and Robertet.”

290.00˚C One of this year’s presenters was Singapore-based smoke flavour expert Jingang Shi, Founder and CEO of EPC Natural 280.00˚C Products Ltd and the author of an article in the previous edition 270.00˚C of Smoke Report.

260.00˚C 250.00˚C

Dirk Beekman

Chief Technical Officer at Newly Weds Foods

CONTACTS & INFORMATION Discover how we can help bring your flavours to life: GLOBAL SAMPLE SERVICE: To request samples of our unique flavour brands contact our sales teams by phone or email: +44 (0)1903 733 368 sales@besmoke.com BESMOKE TECHNICAL ENQUIRIES: To discuss your specific needs and technical flavour requirements, contact our technical team: technical@besmoke.com

2026 EVENTS RUNDOWN: Following FlavourTalk, we have another busy year of events ahead. We’re looking forward to hosting both a customer day and a distributor day at our Smokeademy in Arundel.

Further afield, we’ll be at Snackex in Lisbon in June. This is the only expo that is 100% focused on savoury snacks. It’s a major opportunity for us to meet snack and seasonings manufacturers face to face. Among other industry conferences and expos in the next few months, we’ll be at FIE in Frankfurt, Intrafood in Belgium and Food Matters Live in London. If you’re going to any of these events, come and say hello. Be great to see you!

BESMOKE CUSTOMER SERVICE: No matter how big or small your operation, we will look after you and the needs of your business. +44 (0)1903 733 368 sales@besmoke.com ADDRESS Besmoke Ltd, B1 Ford Airfield, Arundel, West Sussex, BN18 0HY, UK