Check out the Duas Rodas

Smoke flavor Portfolio.

As a result of a combination of processes and technologies, our portfolio includes heat-resistant flavors in liposoluble and water-soluble versions. The versatility of these flavors divides them according to their application purpose:

Flavors used in the product batter

They provide a touch of gourmet flavor capable of differentiating products like sausages, mortadellas, hamburgers, and hot dogs. Analyzed using the TDS (Temporal Dominance of Sensations) methodology, these flavors present different sensorial profiles such as smoky, woody and roasted, which act strategically in each product.

Flavors used for coating

They are widely applied through spraying and dipping techniques to enhance flavor and, most importantly, color in products like bacon and Calabrian sausage. We develop natural smoke flavors capable of delivering different shades of brown, ranging from classic to reddish nuances, which can be explored to bring a gourmet touch.