French plant extract manufacturer Plantex has launched a new range called Smok’EXTRACT, providing a natural and innovative alternative to conventional smoke flavourings.
The launch comes after the European Commission declined to renew the marketing authorisation for eight primary smoke flavourings due to serious concerns about their polycyclic aromatic hydrocarbons (PAH) content and genotoxicity. Companies will have a transition period of two to five years to find alternative solutions and make any necessary changes to their manufacturing processes before a definitive ban is introduced.
However, most natural solutions are incomplete, since no aromatic molecule covers the entire smoke flavour spectrum. Seeing a gap in the market, Plantex decided to develop a natural, PAH-free alternative to smoke flavourings for use in products such as snacks, sauces, and soups.
Smok’EXTRACT uses a combination of heated wood extracts and various complementary ingredients to create an aromatic result comparable to traditional smoking. It features base notes and trigeminal perceptions, which are said to be essential in smoked foods.
The rise of plant-based flavors
Plantex has been developing plant extract ingredients for over 30 years, and has B2B customers in 45 countries worldwide. In 2017, the company moved its operations to a brand new high-performance extraction site in Saint-Michel-sur-Orge. The facility incorporates all activities, including production, R&D, storage, and quality analysis, along with commercial, regulatory, and administrative functions.
A report published last year predicted that the vegan flavor market would be worth $18,324.3 million by 2034, driven by increased awareness of the health benefits of plant-based diets and growing concerns about environmental sustainability and animal welfare. Increased exposure to diverse global cuisines is also believed to be a factor.
“The trend reflects a dynamic consumer landscape where conscious choices, health awareness, and ethical considerations converge to shape evolving preferences in the food industry,” said the report.
