Contains 2% Or Less: Natural Hickory Smoke Flavor

Natural hickory smoke flavor is created by burning hickory wood and capturing the smoke. This smoke is then condensed and processed to isolate the compounds responsible for the smoky taste and aroma. It is used to impart a smoky flavor to foods without the need for traditional smoking methods.

Manufacturers add natural hickory smoke flavor to foods to give them a desirable smoky taste, often associated with grilling or smoking. It is commonly found in processed meats like bacon, sausages, and ribs, as well as in barbecue sauces, snacks, and seasonings.

Natural hickory smoke flavor is generally recognized as safe (GRAS) by the FDA when used as a flavoring agent. Regulatory bodies like JECFA have evaluated smoke flavorings. While some studies have investigated the compounds in smoke, typical consumption levels are not associated with adverse health effects. Concerns about polycyclic aromatic hydrocarbons (PAHs) in some smoke-derived products have been raised, but manufacturers use carefully controlled processes to minimize these.