in Extra Matter

Safer smoke through chemistry

I’m tickled by the news that big industrial food-smoking concerns are worried enough about the carcinogens in smoke to do something about it. That something is a filter based on zeolites, present in car exhaust systems to reduce harmful pollutants. It’s early days yet, but preliminary results are in:

“To the tasters, the chicken made with filtered smoke had a bit of a ‘Christmas ham’ aroma and a more rounded balanced flavor,” Parker says. Foods made with the unfiltered smoke, by contrast, tended to score higher in the categories of “ash tray” and “acrid smoke.”



My site accepts webmentions. If you have responded on your own website with a link to this post, enter the URL of your response in the box below and click "Ping me!". Your response will appear here. If you update or remove your response, re-enter your post's URL and the change will be reflected here.