Smoking is one of the oldest methods of preserving meat, but modern technologies have transformed this process into a safer and healthier one. According to EFSA, polycyclic aromatic hydrocarbons (PAHs) resulting from traditional smoking can be harmful to health, which is why the industry is adopting innovative alternatives.

Among the solutions used are liquid smoke smoking, which reduces harmful substances by more than 80%, and cold smoking carried out with digitally controlled equipment. In addition, the use of certified wood and additional filtering contribute to improving product safety.

In Romania, meat producers have begun investing in modern smoking lines to meet European compliance requirements and consumer expectations for healthier products. A Mintel report shows that in 2024 the “naturally smoked” meat segment grew by 11% in Europe.

Thus, modern smoking techniques combine tradition with innovation, offering products with a better nutritional profile and enhanced food safety.

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