And Smoke

Liquid smoke is a flavoring made by condensing the smoke from burning wood. It is used to give foods a smoky flavor without the need for smoking them. The process involves burning hardwoods, then cooling the smoke to collect the liquid.

Liquid smoke is added to foods to impart a smoky taste and aroma, acting as a flavoring agent. It is commonly found in processed meats, barbecue sauces, snacks like chips and nuts, and marinades. It can also be used in vegetarian and vegan products to mimic the flavor of smoked meats.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. Some concerns have been raised about the presence of polycyclic aromatic hydrocarbons (PAHs) in liquid smoke, which can be formed during combustion. However, manufacturers typically use processes to reduce these compounds to very low levels. Regulatory bodies like JECFA have evaluated smoke flavorings, but specific ADIs are not always set. Evidence regarding long-term health effects at typical consumption levels is mixed, and research is ongoing.