The future with plant proteins

Alternative proteins do not come from animal sources and offer sustainable health benefits. Ideal for plant-based diets or when avoiding animal products for ethical reasons. These proteins are derived from plant, microbial or cellular sources and are crucial for the future of nutrition. Smoking plant-based foods intensifies flavor and extends shelf life. Perfect for vegetables, mushrooms, nuts and tofu, appreciated in creative kitchens.

Extension of shelf life

Smoking slows down the growth of microorganisms and maintains freshness through a protective layer of smoke.

Flavor development and aroma intensification

Smoking gives plant-based foods a distinctive, smoky aroma that intensifies their natural flavor.

Texture change

The smoking process changes the consistency of products such as tofu and tempeh, resulting in a firmer or more tender texture. It also creates a crispy crust.

Attractive smoky aroma

Development of complex flavors

Changed, firm or soft texture

Crispy surface

Better nutrient availability

Preservation of antioxidants

Attractive golden brown coloring

Meat-like plant-based alternatives

Longer shelf life without refrigeration

Less food waste

Compact and storable food

Flavorful variety