To develop and introduce novel techniques to add functional ingredients to food through the use of clean technologies, avoiding the use of solvents.

Besmoke Ltd, in conjunction with a leading flavour supplier and a UK University, has identified a novel method for extracting known carcinogens from the smoke that is used to preserve and flavour meat, fish and food ingredients. Epidemiological evidence has pinpointed certain Polycyclic Aromatic Hydrocarbons (PAHs), present in smoked food products, as being implicated in a variety of cancers in humans. Recent intense scrutiny by the EU has concluded that for most of the smoke flavourings on the market there are safety concerns for the proposed uses and use levels. This supports a need for new technologies to reduce or eliminate PAHs from smoked foodstuffs and smoke flavourings. Extracting just the PAH compounds; without affecting the other organic molecules that provide the flavour in smoked foods, requires a very high degree of specificity in the extraction process. Initial feasibility studies indicate that this can in fact be achieved. The objective of this Project is to demonstrate the viability of a unique extraction technology that will reduce human exposure to PAHs whilst creating naturally smoked food products and flavourings.