Wood-smoked flavour

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 3 February 2012



(2012), "Wood-smoked flavour", Nutrition & Food Science, Vol. 42 No. 1. https://doi.org/10.1108/nfs.2012.01742aaa.009



Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

Wood-smoked flavour

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 1

Diners love the wood-smoked flavour of barbequed food but this type of cooking is not practical in the winter months. To cope with year round demand Foodservice Equipment Marketing has introduced new Alto-Shaam smoker ovens which offer all the convenience of cook and hold ovens with the added feature of being able to flavour menu items with real smoke. The ovens use pure wood chips for authentic flavouring so chefs do not need to add extra artificial ingredients to get the depth of taste they require. The smoking process itself induces a natural enzyme action in meat which makes it especially tender and flavoursome. Visit: www.fem.co.uk

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