Hickory Smoke

Hickory smoke is created by burning hickory wood. It is then captured and condensed, often through a process that involves passing the smoke through water or other mediums to remove impurities and create a liquid or powder form. This concentrated form allows for easier and more consistent application in food products.

Hickory smoke is used to impart a smoky flavor and aroma to foods without the need for traditional smoking methods. It is commonly found in barbecue sauces, processed meats, snacks like popcorn and nuts, and cheese products to give them a savory, wood-smoked taste.

Hickory 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, but specific numeric limits are not always set. Some studies have raised questions about compounds in smoke, but at typical consumption levels found in flavored foods, hickory smoke flavoring is considered safe by regulatory agencies.