Bacon’ish

 5,00 25,00

Full-bodied, with a dry and characteristic, smoky taste. Use it as an alternative to bacon in pâtés, salads, pastas or stews. Plant-based bacon also works well as a savory topping, sprinkled over your favorite dishes. Use it in your sauce or dressing to give flavor, edge and character.

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Frank’s top tips for bacon’ish

  1. Make the perfect plant-based BLT sandwich by sprinkling Bacon’ish on tomato and lettuce between two pieces of toast
  2. The flavour of bacon is part of a classic carbonara – bring it out by adding Bacon’ish to the dish
  3. Take the flavour of your chili con/sin carne and bolognese to new heights with a sprinkle of Bacon’ish, which adds just the right amount of sweetness and smoke to the dish

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Description

Bacon’ish Clean label and meet free alternativ to bacon taste

Full-bodied, with a dry and characteristic smoky flavour.
Use it as an alternative to bacon in, pate, salad, pasta and stew.
Can also be used as a topping and flavouring, or sprinkled over dishes Use it with your sauce or dressing to add flavour, edge and character.

Dosage: Use we recommend 1-3% depending on the tasting profile. Mostly 2 g. per meal

Durability: Minimum 30  months from packaging date

Storage: Store the product in a dark cool place away from light sources.

Nutrition Facts

Nutrition Facts
Pr. 100 g. of granulesIn use of 3%
Energy1017 kJ/ 243 kcal28 kJ/ 6,72 kcal
Fat3,0 g.0,08 g.
Of which saturates0 g.0.000 g.
Total Carbohydrate50,6 g.1,41 g.
Of which sugars3,7 g.0,14 g
Proteins5,9 g.0,16 g.
Salt25 g.0,750 g.

Ingredients


INGREDIENTS

Corn flour*, salt, onion*, yeast extract*, and flavors from natural vegetal extracts.

*organic

All Uhhmami products are: 

  • Organic
  • Plant-based / Vegan
  • No additives
  • GMO free
  • Color free
  • Allergen free
  • Gluten free
  • Lactose free
  • Soy free
  • No sugar
  • All natural
  • Just super tasty

No Allergens

ALLERGENS LISTED IN ANNEX II OF REGULATION (EU) NO 1169/2011

SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERENCECONTAINS
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof.NO
Crustaceans and products thereofNO
Eggs and products thereofNO
Fish and products thereofNO
Peanuts and products thereofNO
Soybeans and products thereofNO
Milk and produts thereof (including lactose)NO
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus
avellane), walnuts (Juglans regia), cashews (Anacardium occidentales),
pecan nuts (Carya illinoense (Wangenh.) K.Koch), Brazil nuts (Bertholletia NO excels), pistachio nuts (Pistacia vera), macadamia or Queensland nuts
(Macadamia ternfolia) and products thereof
NO
Celery and products thereofNO
Mustard and products thereofNO
Sesame seeds and products thereofNO
Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted product according to the instructions of the manufacturersNO
Lupin and products thereof.NO
Molluscs and products thereofNO

Sensory Parameters

ColorGrey / Yellow
TasteSmokey and salty
AspectPowder

Microbiological values

E coli<10 (cfu/g)
SalmonellaAbsent in 25 g
Listeria monocytAbsent in 25 g

Law

Law

Regulation (EU) 1169/2011 of the European Parliament and the Council of 25 October 2011 on the provision of food information to consumers.

Regulation (EU) 1881/2006 of the Commission on the setting maximum levels for certain contaminants in foodstuffs.

Regulation (EU) 396/2005 of the European Parliament and of the Council on maximum residue limits for pesticides in food and feed of plant and animal origin.

Council Regulation No. 834/2007 on organic production and organic products labeling. Product checked with metal detection and foreign matter control.

A note from Frank

When you stop for a moment and think about why bacon is so appreciated, it’s not so much the experience of chewing bacon, but rather the delicate notes of smoke, salt and umami. These are the nuances we’ve strived to capture in Bacon’ish, which can give the impression that a dish contains bacon even if it has never been anywhere near the real thing.

Part of the secret is lots of baked red peppers and onions, which provide the sweet umami flavor that bacon is so prized for. Once Bacon’ish has reached its powdered form, it is smoked to complete the scent and flavour profile as we know and love it.

I Try it in a spaghetti carbonara, simmered dishes and ragouts or with vegetables for an extra shot of umami. It also works great in a bordelaise sauce, where the smoke and sweetness of the peppers bring out just the right notes.

Frank Lantz

Founder & Michelin chef

Frank’s Top Tips for Bacon’ish

  1. Make the perfect plant-based BLT sandwich by sprinkling Bacon’ish on tomato and lettuce between two pieces of toast
  2. The flavour of bacon is part of a classic carbonara – bring it out by adding Bacon’ish to the dish
  3. Take the flavour of your chili con/sin carne and bolognese to new heights with a sprinkle of Bacon’ish, which adds just the right amount of sweetness and smoke to the dish
  4. Make the ultimate baked potatoes by sprinkling Bacon’ish on the potatoes with olive oil before they go into the oven. The unctuous smoky character will add a whole new dimension of flavour to your baked potatoes
  5. Enhance the flavour of your dishes with quinoa, grains and stir-fried vegetables by adding Bacon’ish, which brings just the right smoky notes and umami to the dish

Bacon’ish Recipes

  • The Best Vegan Chili

    Bacon’ish

    Beef’ish

    The Best Vegan Chili

    Uhhmami captivated the judges at the SIAL Innovation 2022 awards in Paris last month with its pioneering range of plant-based bouillons and seasonings. This Denmark-based…

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