Cold Smoke From Beechwood

Cold smoke from beechwood is produced by burning beechwood logs at a low temperature. The smoke is then cooled before being used to flavor foods. This process imparts a smoky aroma and taste without significantly cooking the food.

Manufacturers use cold smoke from beechwood to add a natural smoky flavor and aroma to foods, particularly in the fish and seafood category. It is commonly found in smoked salmon, smoked trout, and other cured or preserved fish products.

Cold smoke from beechwood is generally recognized as safe (GRAS) by the FDA when used as a flavoring agent. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings, but do not set specific numerical limits for compounds like those found in beechwood smoke. Research on the health effects of smoke flavorings is ongoing, with some studies examining potential carcinogens in smoke, while others find no adverse effects at typical consumption levels.