Experts

Although the product and environmentally friendly smoking process with pre-purified smoke in a closed circle complies with the “Good Manufacturing Practice” required by the EU organic regulation, it is not approved for organic products at state level.

We have been smoking meat and fish for around 9000 years to make them more durable and tasty. A comparative overview of technical parameters and environmental pollution of different smoking processes used today

For Professor Dr. Stephan Borrmann, Director and Scientific Member at the Max Planck Institute for Chemistry and aerosol researcher, CleanSmoke is definitely smoke.

Article by Prof. Dr. Achim Stiebing, former head on meat technology at Technical University of Ostwestfalen-Lippe and DLG Vice President