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By exploring and replicating both traditional and trending barbecue flavours, we take the guess-work out of formulating consumer-preferred barbecue profiles. Our unmatched technology capabilities and comprehensive toolbox of smoke and grill taste products allow us to create versatile barbecue taste systems you can use in:

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Our smoke and grill flavours meet the consumer demand for authentic and trendy smoke and grill profiles, allowing you to create products that capitalise on the worldwide popularity of barbecue and backyard grilling. Ideally suited and formatted for use in a wide range of food applications, we can match or develop any profile imaginable and offer various formats including dry smoke.

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Our experts are on-hand to help every step of the way along the conversion process, from choosing the right equipment and application mode to tailoring a smoke blend that delivers the desired taste profile.

The profile of a barbecue flavour system must be aligned with different cultural and geographic tastes and expectations. For example, profiles such as Korean barbecue, Jamaican jerk, tandoori and Texas barbecue have unique smoke or grill tonalities while retaining authentic and delicious BBQ taste.

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Red Arrow’s browning solutions accelerate and enhance the Maillard reaction, providing a bright, golden-brown colour to cooked products. In addition to adding appealing colour, our browning solutions impart subtle, sweet and nutty brown flavour top-notes and modify the texture of food by enhancing crispiness and succulence.

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Smoking and grilling are dynamic processes that contribute to the flavour, aroma and appearance of food products. Kerry Red Arrow gives foods a consistent smoked taste, color and texture, controlling for variables inherent in traditional smoking while improving industrial efficiencies and throughputs.

Browning products are available in liquid and dry formats and can be used in a variety of applications including poultry, red meats, plant proteins, microwave and frozen entrees, casings, nets, cook-in-bag and coatings. Our browning solutions are designed to ensure high speed, high humidity, industrially processed foods have the appeal of made-from-scratch, back-of-the-house cooking.

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Compared to traditional smoking, brands that convert from a traditional smoking process can reduce CO2 emissions, water usage and energy consumption. Companies that use Kerry Red Arrow smoke and grill flavours utilise Kerry’s more sustainable smoking practices.

Smoked ingredients are a great way to add rich, smoky taste to many applications. Our smoked ingredients are exposed to smoke generated by burning sawdust through a proprietary process in a smoke chamber. No smoke flavourings are used. After the smoking process, if needed, the ingredients are then balanced by blending with food ingredients that are not smoked, i.e., onion powder, garlic powder providing the perfect combination of savoury, smoky flavour. Smoked ingredients are a great alterative to a smoke flavouring and we continue to invest in innovation to expand our smoked ingredient offerings.

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The resulting product and process is one that is healthier for the consumer and better for the environment. Heat, wood and water are the three key natural elements needed to create condensed natural smoke. Our approach involves pyrolizing sawdust and capturing the smoke cloud in water. Particulates, tar and ash are removed to give you a refined smoke flavor.

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Kerry has perfected a sensory lexicon that allows our application experts and flavourists to create the ideal smoke flavour for a variety of applications, from a charcoal-grilled meat to a hickory-smoked sauce or snack seasonings. Our experts take the guess work out of selecting the right smoky profile.

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A harmony of flavours is created when food is cooked with fire. To make Kerry Red Arrow smoke and grill products, we capture wood smoke and deliver it in a more safe and consistent form, with flavours ranging from charcoal and gas grilling to cooking over an open campfire. Our expertise and capabilities allow us to incorporate smoky, ashy, chargrill, scorch, seared and flame-kissed nuances, to name a few, resulting in a comprehensive line of authentic flavours and the option to customise products to match a specific smoke or grill flavour profile.

Whether you’re creating barbecue-flavoured meat or plant-based applications or a barbecue sauce or snack, you need to craft nuanced and craveable barbecue taste experiences in order to delight your customers’ senses.

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Take a look at the past, present and future of cooking with fire, from trending flavour profiles to popular barbecue taste applications.

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No step in the cooking of foods has as much inherent variability as the traditional smoking process. Disparities in smokehouses, operators, wood chips and even geography and weather can have significant effects on the quality and consistency of the product. Converting your facility to use regenerated smoking processes and smoke flavours will enable you to deliver consumer-preferred taste as well as product consistency, process efficiencies and life cycle environmental improvements.

Our authentic smoke and grill flavour products use real wood and smoke to replicate the delicious, craveable flavours and aromatics of cooking with fire.