Last Updated on October 28, 2020 by Novotaste
Bacon flavors for every application
“Everything is better with bacon”, remarked Sara Perry in her recipe book of the same name. Whether or not you agree with her statement, there is no denying the raging popularity of bacon in the food world today. Since the late 90’s, demand for bacon has taken a meteoric rise. Currently, in North America, stores of frozen pork belly -the central ingredient in bacon manufacturing- are at their lowest point in over half a century, which has sparked some concerns over shortages. Bacon and bacon flavours, meanwhile, have reached beyond their typical food applications (sauces, seasonings, dressings, snack foods) into some very strange places: everything from vodka to toothpaste and floss, candies to coffees, soaps and candles. The ubiquity of bacon products is a testament to the popularity of this flavour profile and, having only intensified over the decades, deserves a definition less fleeting than ‘food trend’. Bacon is a food mania.
But what makes bacon so tasty? The curing and smoking of pork belly, and the multitude of synergistic flavour transformations that occur when bacon is fried, produce the characteristic aroma that is so distinct and desirable. The unique bouquet that emerges results from the perfect blending of brown, buttery, umami, caramel and nutty notes. One cannot discount the multisensory effects, however. The sound of sizzling bacon, for instance, has been shown to enhance the impression of bacon flavour whereas the scent of bacon is a strong memory trigger, particularly those of pleasant, weekend breakfasts. Some scientists point to our ancestry to explain the appeal of bacon, the primal search for calories that sizzling animal fat would have delivered. More than a few former vegetarians have given in to its tantalizing aroma.
There are plenty of downsides to bacon, however. For one, its saltiness and fattiness negatively impact health. Moreover, there are environmental and ethical concerns related to the farming and consumption of animals. Religious considerations may also make bacon taboo. Fortunately, there is a way to enjoy the great taste of bacon without the guilt. Novotaste has developed a line of fantastic bacon flavours for any application, no matter how outside-the-box. They are vegan, kosher and organic compliant, and have no effect on your nutritional labelling.
Get into contact with us to obtain a customized bacon flavour solution for your application.
Suggested flavour profiles:
Crispy, smoked bacon, caramelized with maple syrup.
Descriptors: Meaty, crispy, fried, smokey, cured, fatty, buttery.
Smoked maple bacon
An authentic bacon flavour profile with delicate maple & smoke notes.
Descriptors: Maple, meaty, sweet, crispy, fried, smokey, cured, fatty, buttery.
Bacon bloody caesar
Dominated by a spicy and acidic tomato, accompanied by celery, pepper & lime. Undertones of fatty, smoky & crispy bacon.
Descriptors: Spicy, tomato, celery, pepper, lime, smokey, bacon.
Rum & bacon cocktail
Imagine a 100 year old spiced rum served with a freshly cooked piece of crispy bacon, a hint of maple syrup & black pepper.
Descriptors: Fruity, caramel, rum, spices, oak, smokey, vanilla, smooth, buttery.
Porc breakfast sausage
The flavour of an actual breakfast sausage, but without the calories or meat!
Descriptors: Fatty, meaty, porc, smokey, herbal.
From the vaults:
“If you record the sound of bacon in a frying pan and play it back, it sounds like the pops and cracks on an old 33 1/3 recording. Almost exactly like that. You could substitute it for that sound.” – Tom Waits
“Bacon, bacon, oh I love me some bacon! It’s the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!” – Rachel Hollis
“I’m not sure how healthy bacon is in general, but I know it’s incredibly delicious.” – Gwyneth Paltrow
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – Doug Larson
“Bacon. Let’s talk about bacon. There’s no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er… instead of cheese.” — Rob Manuel
“Bacon is so good by itself that to put it in any other food is an admission of failure. You’re basically saying, ‘I can’t make this other food taste good, so I’ll throw in bacon.'” — Penn Jillett
“Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I’m going to come up with a room deodorizer that smells like bacon and onions. It’s a fabulous smell.” — Paula Deen
“Who cannot appreciate the smell of bacon?” — Tony Cardenas