Smoke on the water

Nali Consulting were featured as food scientists on the Daily Mail’s website.

The UK has seen a rising trend in the use of smoked water, which sells at £4.70 per 100ml. Produced by Halen Môn in Anglesey, the water is smoked over oak chippings, a process that originated from a request by chef Heston Blumenthal a decade ago. Sales have surged 94% from the previous year. As a flavour enhancer, it adds depth to dishes, making it easier for home cooks to achieve a smoked taste without the effort. Food scientist Natalie Alibrandi highlights its value, noting its ability to elevate the flavor of various meals, including vegan soups. The product is also recommended for beverages like bloody Marys and hot toddies.

Publisher: Daily Mail

Full Article: Smoke on the water: Latest foodie fad developed at request of chef Heston Blumenthal sees huge surge in demand

Date first published: December 4, 2022

Food and Beverage Journalist: Natasha Livingstone, Linkedin

Image credits: Mail Online

Contributor at Nali Consulting: Natalie Alibrandi, Linkedin

Key contributions from Nali Consulting:

Smoke on the water: Latest foodie fad developed at request of chef Heston Blumenthal sees huge surge in demand

Food scientist Natalie Alibrandi said: ‘It has a great flavour that can complement several meals, for instance vegan soups.’

Halen Môn suggests adding smoked water to cocktails such as a bloody Mary or hot toddy.