date:Jun 28, 2013
hese new all natural cheeses will enable food manufacturers to make clean label declarations, since from 2013 all smoke flavouring must be declared, with many retail multiples now restricting the use of liquid smoke in own brand products.
Richard Thorpe, Development Director at The Cheese Warehouse said: Although originally developed as a way to cure and preserve cheeses, food smoking is a cooking technique which is undergoing a big food revival because of the depth of flavour that can be creat