And Natural Wood Smoke

Natural wood smoke is produced by burning hardwoods like oak, hickory, or alder. It's used to impart a smoky flavor and aroma to foods. In packaged foods, it's often added as a liquid smoke flavoring or through direct smoking processes.

Manufacturers add natural wood smoke to provide a distinct smoky taste and aroma, often used as a preservative or flavor enhancer. It's commonly found in processed meats, fish, cheeses, and snack foods like chips and nuts.

Natural wood smoke contains compounds that can be harmful when inhaled, but the levels present in smoked foods are generally considered safe by regulatory bodies. The U.S. Food and Drug Administration (FDA) permits the use of smoke flavorings. The European Food Safety Authority (EFSA) has evaluated smoke flavorings and found them to be safe under specified conditions. While some studies have raised concerns about polycyclic aromatic hydrocarbons (PAHs) in smoked foods, typical consumption levels are not linked to adverse health effects.