Sausages, salami and processed meats are common in the Ukraine. Many meat products are smoked conventionally by smouldering wood. However consumers are becoming more concerned about the negative impact these products may have on health, and retailers are conscious of the health and safety risks of the smoking process.
With these considerations in mind, a Ukrainian retailer approached Kerry to develop a safe and clean way to smoke both meat and fish products in the deli section of the store, in front of customers, using liquid smoke.
Kerry began investigating ways to display our CleanSmoke™ liquid smoke technologies and highlight the way it is created from three key natural elements: heat, wood and water. We worked with our equipment partner Bastra to install smoking machines with separate chambers for meat and fish in two of the retailer’s stores. Although the in-store iterations work on a much smaller scale, they follow the same process we use to create our CleanSmoke ingredients: Smoldering sawdust, capturing the smoke cloud in pure water, then removing tar and ash to deliver a traditional smoke flavour.
The in-store setup allowed our customer to smoke products safely in front of retail shoppers in a healthier and more environmentally-friendly way. It also provided the retailer with a unique opportunity to engage with consumers on the benefits of this smoking process over traditional smoking and to differentiate its products from the competition.
Kerry’s CleanSmoke by Red Arrow technology is refined smoke condensate created from a 100% natural proprietary process using only wood, heat, water and filtration. By replicating this unique process on a smaller scale, we were able to deliver consistency of smoke, colour and flavour outside our factory setting. This unusual request helped us demystify the liquid smoke process for our customer and their consumers.