ATOMIZING

Atomizing is a widely used method for applying liquid smoke in meat processing. Using pressurized air, liquid smoke is converted into a fine mist and distributed throughout the smokehouse, delivering traditional wood-smoked flavor, color, and appearance directly to the product.

The SMOKESTREAM™ range offers natural wood-smoked flavors developed for meat applications and suitable for atomizing and vaporization. The range provides a variety of smoke profiles, from strong hickory character to earthy mesquite styles, with products available for different processing requirements.

SMOKESTREAM™ helps manufacturers achieve consistent color, appearance, and traditional wood-smoked flavor across products such as meat, poultry, fish, and delicatessen products. Additional processing advantages can include lower cleaning requirements, improved plant safety by eliminating open flames from the production area, and cleaner processing without smokehouse emissions. Selected SMOKESTREAM™ products are also designed to support increased shelf life.

Available SMOKESTREAM™ solutions include liquid products for atomizing, vaporization, injection, internal application, and drenching, allowing the product and application method to be matched to the specific production process.

Our team can support customers with product selection, application method, dosage recommendations, process optimization, and trial support.

Contact Flavourstream Americas to discuss your application and find the SMOKESTREAM™ product best suited to your process.