And Smoke Flavoring

Liquid smoke flavoring is made by condensing the smoke produced from burning hardwoods like hickory or mesquite. The smoke is passed through water, and the resulting liquid captures the smoky aroma and flavor compounds. It is often further processed to remove tar and other undesirable compounds.

Manufacturers use liquid smoke to impart a smoky flavor to foods without the need for traditional smoking methods. It is commonly found in processed meats like sausages and hot dogs, as well as in snack foods such as chips and pretzels, and in cheeses.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings. Some studies have raised concerns about certain compounds found in smoke, but these are typically present at very low levels in commercially available liquid smoke products. The FDA continues to monitor safety data.