Hardwood & Fruitwood Smoke

Hardwood & Fruitwood Smoke is a flavoring made by burning specific types of wood, like hickory, oak, or fruit trees. The smoke is then captured and often condensed into liquid or powder form. This process imparts a smoky flavor and aroma to foods without direct grilling or smoking.

Manufacturers use hardwood and fruitwood smoke to add a savory, smoky taste to a wide variety of foods. It is commonly found in processed meats, seafood, snacks, sauces, and cheeses. It provides a desirable smoky profile that mimics traditional smoking methods.

Hardwood and fruitwood smoke flavoring is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings. While generally considered safe at typical consumption levels, some studies have raised questions about the presence of polycyclic aromatic hydrocarbons (PAHs) in smoke-derived products, though levels are typically controlled. The FDA monitors these compounds.