Summit of Grilled Flavor

Wood or charcoal for smoke is a basic element of barbecues. Hardwoods, including oak, hickory, pecan, maple, beech, butternut and ash are among the common choices for barbecue. Others include mesquite, grapevine, citrus wood, and apple or pear.

November 2011/Prepared Foods -- Summit Hill Flavors, a member of the Activ International Group, has been issued a patent from the U.S. Patent and Trademark Office for its special Grill Flavor process technology. This new technology is designed to capture the real and authentic taste and aroma of grilled meat and poultry. The resulting products from this new system and its methods will offer the food ingredient and food processor industry more authentic, grilled flavors currently not available in the market, per the company. This new technology allows Summit Hill to offer the food industry “the real flavors of grilling meat, poultry and seafood that are traditionally cooked in an outdoor, open-hearth cooking preparation.” Summit Hill Flavors, www.summithillflavors.compf

This exclusive Prepared Foods webinar looks at the industry’s latest low-and no-sugar new foods and beverages—as well as the new ingredient options to consider for 2024 and beyond.