Fruitwood & Hardwood Smoke

Fruitwood and hardwood smoke are created by burning wood from fruit-bearing trees (like apple or cherry) or hardwoods (like oak or maple). This process releases smoke that is then captured and used to impart a smoky flavor and aroma to foods. The smoke can be applied directly or condensed into liquid smoke products.

Manufacturers use fruitwood and hardwood smoke to add a desirable smoky taste and aroma to a variety of foods. It is commonly found in processed meats like sausages and deli meats, as well as in fish, cheeses, and snack foods. The smoke can also act as a mild preservative.

In the US, liquid smoke and smoke flavorings are generally recognized as safe (GRAS) by the FDA when used as intended. These flavorings are made by condensing smoke, and the process aims to remove harmful compounds like polycyclic aromatic hydrocarbons (PAHs). Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings, with evaluations focusing on safety and the reduction of potentially harmful substances during processing. Evidence suggests that properly manufactured smoke flavorings are safe at typical consumption levels.