Red Arrow™ Smoke and Grill

Our authentic smoke and grill flavour products and smokehouse conversions use real wood and smoke to replicate the delicious, craveable flavours and aromatics of cooking with fire.

Igniting innovation

A harmony of flavours is created when food is cooked with fire. To make Kerry Red Arrow smoke and grill products, we capture wood smoke and deliver it in a more safe and consistent form, with flavours ranging from charcoal and gas grilling to cooking over an open campfire. Our expertise and capabilities allow us to incorporate smoky, ashy, chargrill, scorch, seared and flame-kissed nuances, to name a few, resulting in a comprehensive line of authentic flavours and the option to customise products to match a specific smoke or grill flavour profile.  

Explore our robust and innovative smoke, grill and browning offerings

Authentic Smoke and Grill Flavours

Our smoke and grill flavours meet the consumer demand for authentic and trendy smoke and grill profiles, allowing you to create products that capitalise on the worldwide popularity of barbecue and backyard grilling. Ideally suited and formatted for use in a wide range of food applications, we can match or develop any profile imaginable and offer various formats including dry smoke.

Our smoke flavours capture the unique taste differences between wood species including:

  • Hickory
  • Applewood
  • Mesquite
  • Pecan
  • Beechwood
  • Cherrywood
  • Oak
  • Maple

We also offer new and unique taste such as:

  • Fire-roasted
  • Wood-fired brick oven
  • Flat-iron-grilled
  • Toasted oak
  • Chargrilled
  • Cast iron campfire
  • Flame-kissed
  • Pit-smoked

Smoke Conversions

No step in the cooking of foods has as much inherent variability as the traditional smoking process. Disparities in smokehouses, operators, wood chips and even geography and weather can have significant effects on the quality and consistency of the product. Converting your facility to use regenerated smoking processes and smoke flavours will enable you to deliver consumer-preferred taste as well as product consistency, process efficiencies and life cycle environmental improvements.

Our experts are on-hand to help every step of the way along the conversion process, from choosing the right equipment and application mode to tailoring a smoke blend that delivers the desired taste profile.

The resulting product and process is one that is healthier for the consumer and better for the environment. Heat, wood and water are the three key natural elements needed to create condensed natural smoke. Our approach involves pyrolizing sawdust and capturing the smoke cloud in water. Particulates, tar and ash are removed to give you a refined smoke flavor.

We offer advanced smoke options and custom designed equipment to expertly apply smoke via:

  • Brine injection
  • Marinade
  • Casings/Nets
  • Atomisation
  • Showering
  • Spraying
  • Co-extrusion
  • Combination smoking

Browning

Red Arrow’s browning solutions accelerate and enhance the Maillard reaction, providing a bright, golden-brown colour to cooked products. In addition to adding appealing colour, our browning solutions impart subtle, sweet and nutty brown flavour top-notes and modify the texture of food by enhancing crispiness and succulence.

Browning products are available in liquid and dry formats and can be used in a variety of applications including poultry, red meats, plant proteins, microwave and frozen entrees, casings, nets, cook-in-bag and coatings. Our browning solutions are designed to ensure high speed, high humidity, industrially processed foods have the appeal of made-from-scratch, back-of-the-house cooking.

Barbeque Systems

Whether you’re creating barbecue-flavoured meat or plant-based applications or a barbecue sauce or snack, you need to craft nuanced and craveable barbecue taste experiences in order to delight your customers’ senses.

The profile of a barbecue flavour system must be aligned with different cultural and geographic tastes and expectations. For example, profiles such as Korean barbecue, Jamaican jerk, tandoori and Texas barbecue have unique smoke or grill tonalities while retaining authentic and delicious BBQ taste.

By exploring and replicating both traditional and trending barbecue flavours, we take the guess-work out of formulating consumer-preferred barbecue profiles. Our unmatched technology capabilities and comprehensive toolbox of smoke and grill taste products allow us to create versatile barbecue taste systems you can use in:

  • Snack seasonings
  • Meat seasoning and marinades
  • Meals and sides
  • Sauces

Authentic Smoke and Grill Flavours

Authentic Smoke and Grill Flavours

Our smoke and grill flavours meet the consumer demand for authentic and trendy smoke and grill profiles, allowing you to create products that capitalise on the worldwide popularity of barbecue and backyard grilling. Ideally suited and formatted for use in a wide range of food applications, we can match or develop any profile imaginable and offer various formats including dry smoke.

Our smoke flavours capture the unique taste differences between wood species including:

  • Hickory
  • Applewood
  • Mesquite
  • Pecan
  • Beechwood
  • Cherrywood
  • Oak
  • Maple

We also offer new and unique taste such as:

  • Fire-roasted
  • Wood-fired brick oven
  • Flat-iron-grilled
  • Toasted oak
  • Chargrilled
  • Cast iron campfire
  • Flame-kissed
  • Pit-smoked

Conventional Smoke Conversions

Smoke Conversions

No step in the cooking of foods has as much inherent variability as the traditional smoking process. Disparities in smokehouses, operators, wood chips and even geography and weather can have significant effects on the quality and consistency of the product. Converting your facility to use regenerated smoking processes and smoke flavours will enable you to deliver consumer-preferred taste as well as product consistency, process efficiencies and life cycle environmental improvements.

Our experts are on-hand to help every step of the way along the conversion process, from choosing the right equipment and application mode to tailoring a smoke blend that delivers the desired taste profile.

The resulting product and process is one that is healthier for the consumer and better for the environment. Heat, wood and water are the three key natural elements needed to create condensed natural smoke. Our approach involves pyrolizing sawdust and capturing the smoke cloud in water. Particulates, tar and ash are removed to give you a refined smoke flavor.

We offer advanced smoke options and custom designed equipment to expertly apply smoke via:

  • Brine injection
  • Marinade
  • Casings/Nets
  • Atomisation
  • Showering
  • Spraying
  • Co-extrusion
  • Combination smoking

Browning

Browning

Red Arrow’s browning solutions accelerate and enhance the Maillard reaction, providing a bright, golden-brown colour to cooked products. In addition to adding appealing colour, our browning solutions impart subtle, sweet and nutty brown flavour top-notes and modify the texture of food by enhancing crispiness and succulence.

Browning products are available in liquid and dry formats and can be used in a variety of applications including poultry, red meats, plant proteins, microwave and frozen entrees, casings, nets, cook-in-bag and coatings. Our browning solutions are designed to ensure high speed, high humidity, industrially processed foods have the appeal of made-from-scratch, back-of-the-house cooking.

Barbecue Systems

Barbeque Systems

Whether you’re creating barbecue-flavoured meat or plant-based applications or a barbecue sauce or snack, you need to craft nuanced and craveable barbecue taste experiences in order to delight your customers’ senses.

The profile of a barbecue flavour system must be aligned with different cultural and geographic tastes and expectations. For example, profiles such as Korean barbecue, Jamaican jerk, tandoori and Texas barbecue have unique smoke or grill tonalities while retaining authentic and delicious BBQ taste.

By exploring and replicating both traditional and trending barbecue flavours, we take the guess-work out of formulating consumer-preferred barbecue profiles. Our unmatched technology capabilities and comprehensive toolbox of smoke and grill taste products allow us to create versatile barbecue taste systems you can use in:

  • Snack seasonings
  • Meat seasoning and marinades
  • Meals and sides
  • Sauces


Three benefits of Kerry Red Arrow smoke and grill products


A sustainable, healthier smoking process

Compared to traditional smoking, brands that convert from a traditional smoking process can reduce CO2 emissions, water usage and energy consumption. Companies that use Kerry Red Arrow smoke and grill flavours utilise Kerry’s more sustainable smoking practices.

Consistent and efficient

Smoking and grilling are dynamic processes that contribute to the flavour, aroma and appearance of food products. Kerry Red Arrow gives foods a consistent smoked taste, color and texture, controlling for variables inherent in traditional smoking while improving industrial efficiencies and throughputs.

Authentic taste

Kerry has perfected a sensory lexicon that allows our application experts and flavourists to create the ideal smoke flavour for a variety of applications, from a charcoal-grilled meat to a hickory-smoked sauce or snack seasonings. Our experts take the guess work out of selecting the right smoky profile.