Sign up for our newsletter and get exclusive insights into our R&D, discover our newest products, and be the first to hear about other exciting news and innovations.
Atomizing is one of the most widely used methods for applying liquid smoke in modern meat processing. By using pressurized air, liquid smoke is converted into a fine mist and distributed throughout the smokehouse, creating a controlled smoke environment that delivers authentic smoke flavor and color directly to the product.
Compared with traditional wood smoking, atomizing provides greater process control, improved consistency, shorter processing times, and repeatable results from batch to batch. It is widely used for sausages, hams, bacon, poultry, seafood, and other products where reliable smoke flavor and appearance are essential.
The SmokeStream™ range has been developed specifically for smokehouse applications and offers a broad selection of natural smoke profiles, from mild and balanced notes to stronger traditional smoke character. The natural smoke flavors are manufactured from mixed hardwoods, beech, apple, pecan, mesquite or oak.
Our team understands smokehouse processing in depth and can support customers with product selection, dosage recommendations, process optimization, and trial support.
Contact Flavourstream Americas to discuss your application and find the right SmokeStream™ solution for your process.
