Fruitwood And Hardwood Smoke

Fruitwood and hardwood smoke are produced by burning specific types of wood, such as apple, cherry, or oak. The smoke is then captured and condensed into a liquid form. This liquid is used to impart a smoky flavor and aroma to foods without the need for traditional smoking methods.

Manufacturers use fruitwood and hardwood smoke to add a savory, smoky taste to a variety of products, especially meats and seafood. It functions as a flavor enhancer, providing a consistent smoky profile in items like smoked salmon, bacon, and jerky.

Fruitwood and hardwood smoke flavoring is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings. While some studies have explored the presence of compounds in smoke, typical consumption levels of foods containing these flavorings are not associated with adverse health effects according to current scientific understanding and regulatory assessments.