Smoke condensate is naturally with the help of water condensed and later filtered product. During the process harmful ingredients such as benzopyren are separated from the product. Later the product is cleaned from tar and ashes using simple and well known methods. The process does not involve any chemicals. The production of smoke condensate can be described dividing it into three main components - heat, water and filtration.

Since 2013 the regulation No. 1321/2013 came into force in the European Union. The regulation gives primary smoke condensates which are allowed to use in the European Union. The new rules standartized smoke flavours. All the smoke flavours in the European Union are natural and regulations even recommend to use smoke flavours instead of natural smoke in food because it is much healthier. Lots of health organisations recommend to consume smoke condensates instead of eating products smoked in the traditional way.

Excerpt from COMMISSION IMPLEMENTING REGULATION (EU) No 1321/2013: " Because primary products are produced from smoke which is subjected to fractionation and purification processes, the use of smoke flavourings is generally considered to be of less health concern than the use of smoke that is made by burning wood or by heating saw dust or small wood chips."

Smoke condensate is naturally with the help of water condensed and later filtered product. During the process harmful ingredients such as benzopyren are separated from the product. Later the product is cleaned from tar and ashes using simple and well known methods. The process does not involve any chemicals. The production of smoke condensate can be described dividing it into three main components - heat, water and filtration.

Since 2013 the regulation No. 1321/2013 came into force in the European Union. The regulation gives primary smoke condensates which are allowed to use in the European Union. The new rules standartized smoke flavours. All the smoke flavours in the European Union are natural and regulations even recommend to use smoke flavours instead of natural smoke in food because it is much healthier. Lots of health organisations recommend to consume smoke condensates instead of eating products smoked in the traditional way.

Excerpt from COMMISSION IMPLEMENTING REGULATION (EU) No 1321/2013: " Because primary products are produced from smoke which is subjected to fractionation and purification processes, the use of smoke flavourings is generally considered to be of less health concern than the use of smoke that is made by burning wood or by heating saw dust or small wood chips."