Liquid smoke is easy to produce. The technology is very simple.

In terms of food, so far we have only used liquid smoke as a preservative for fish and tofu. But I’m sure it can also be applied to other foods including noodles.

I was so concerned about the massive smoke that resulted from the process. It was very bad for health. The smoked fish contained a high concentration of smoke deposits as well as carcinogenic agents.

Traditionally latex is coagulated with sulfate acid. It smells very bad. The liquid smoke technology helps reduce the bad odor. But the liquid smoke factory was officially opened only in 2004 with a capacity of...

It can be turned into a powder that can be sprinkled on top of food, just like table salt.

Basically, anything can be used as a raw material including waste of domestic households, the agricultural industry, or forestry industry. But to make it into a food preservative or flavoring, the materials used should not...

If it materializes, liquid smoke technology will be a good solution for the zero-waste requirement in the palm oil industry.