CleanSmoke process reduces up to four fifths of CO2 emissions when smoking foods
The reduction of CO2 emissions, demanded by the world climate conference, is a topic with high priority on the political agenda. Smoking with CleanSmoke lowers CO2 emissions by as much as 83% compared to conventional smoking methods. In March 2017, the newly founded CleanSmoke Coalition held their first convention in Frankfurt, informing the public about the benefits of CleanSmoke. After this successful event, the CleanSmoke Coalition now invites to their 1. International CleanSmoke Coalition Congress in Frankfurt.
In April 2016, 175 countries signed the Paris climate agreement, therefore committing to ambitious goals for climate protection: Between 2045 and 2060, greenhouse gas emissions, which include CO2 emissions, should be reduced to zero. Smokehouse owners can simply reduce their CO2 emissions by switching to the CleanSmoke method, choosing purified smoke.
The CleanSmoke process generates around 50% less smoking material than conventional smoking. That alone halves the CO2emissions. In total, the CleanSmoke method allows a reduction of 83% of CO2 emissions compared to smolders smoke generation, and 60% compared to friction smoke generation.
CleanSmoke revolutionizes smoking process
The CleanSmoke process uses purified smoke, the so-called CleanSmoke. It is generated during a patented process in which raw wood shavings smolder under controlled conditions, in a smoke generator without any oxygen. This smoke is condensed out in drinking water, then filtered and thereby cleaned of unwanted elements such as ash, tar, and PAH’s. In smokehouses, the primary smoke condensate is restored to fresh smoke, using only compressed air. Through CleanSmoke, food products obtain everything that makes smoke desirable, such as the typical color and taste of smoked food as well as a reliable shelf life. Only harmful substances are filtered out.
Many good arguments for smoking with CleanSmoke
Not only reduced CO2 emissions commend the CleanSmoke process; the ecobalance sheet overall is impressively better than that of comparable smoking processes. The wood chips used for this method do not require the cutting and long-distance transport of additional trees. Neither exhaust air nor wastewater are generated, and no ash waste is produced. In addition, CleanSmoke offers outstanding product quality: The smoke is being preserved as usual, but harmful substances have been removed, therefore not reaching the smoked food products and guaranteeing the highest level of food safety. Last but not least, the CleanSmoke method scores points for economic efficiency, because it is more cost-effective compared to conventional smoking processes.
Challenging the food retailing body – customer demands
To increase the Europe-wide profile of CleanSmoke, food manufacturers and retailers founded the CleanSmoke Coalition (CSC) in a joint initiative. On the one hand, the coalition aims at informing consumers and the interested public, and explaining the potential of smoking food using the CleanSmoke method.
In addition, the CleanSmoke coalition would like to accompany the development of European law and its implementation in the Member States. For one, the statement for the EU decree 2065/2003 explicitly advocates the use of smoke flavors, considering them less harmful than conventional smoking methods due to their fractionation as well as removal of unwanted substances. In addition, the CleanSmoke technology was supported by the European Union as part of “Eco Innovation“, an initiative for the launch of innovative products with a positive environmental impact.
First international symposium in Frankfurt, Germany
On October 17 this year, the CleanSmoke Coalition hosts its first international symposium as a European organization: During the International CleanSmoke Coalition Congress, various lectures and discussions highlight legal aspects, and give an overview of the status of CleanSmoke in Europe. Also on the agenda are sustainability topics such as protection of resources, emission reduction and food safety – topics that are increasingly relevant for consumers and therefore for food retailing.