ProFlavor™ P BF
A new all-natural smoke-flavored ingredient is now available for blenders and producers of culinary applications.
This powdered smoke flavor is derived from the skin surrounding the famous smoked hams produced in southwestern Germany. After removing the skin from the smoked hams, the skin undergoes a thermal and mechanical treatment that removes fat and preserves the taste while creating a versatile functional ingredient with emulsifying properties.
ProFlavor™ P BF makes up a pleasant addition in many condiments, ketchups, seasonings and blends where a genuine smoke flavor is desired. It has a slight gelling effect and will help enhance the viscosity of your sauce, condiment or dip, thus offering a pleasant mouthfeel.
This ingredient is also available in a version targeting meat applications (ScanPro™ P BF) in which it provides texture and a distinct flavor of smoked ham.

Benefits
- Enhanced viscosity
- Improved mouthfeel
- Impressive smoke flavor
Improved nutritional profile
- 100% natural origin
- No GMO
- No known allergens
- No E-numbers
Other benefits
- Easy to use
- Long shelf life
- Microbiologically stable
- Storage at ambient temperature
- Clean-label ingredient
Disclaimer: The products promoted on this webpage are not marketed nor for sale in North America. Please, refer to our general disclaimer and your local Essentia sales representatives for more information about products and availability in your region.
Product details and sample ordering
Explore the product details and the typical applications they go into.
Product |
Origin |
Form |
Flavor |
Color |
ProFlavor™ P BF | ![]() |
Fine powder | Smoked, salty roast pork | Brown |
- Soups
- Sauces
- Condiments
- Marinades
- Seasonings
Get in touch

Annette Steen
Meat, Savory, Nutrition, Dairy, Pet food
Austria, Belgium, Denmark, Finland, Germany, Norway, Sweden, Switzerland and The Netherlands
Eager to test this flavor compound in your savory application?
Order sample

Get in touch
Contact us to learn more about how to optimize your brand with our meat-based proteins