Includes Smoke

Liquid smoke is a flavoring made by condensing the smoke from burning hardwoods. The smoke is cooled, and the resulting liquid contains the water-soluble compounds that give smoke its characteristic flavor and aroma.

Liquid smoke is used to impart a smoky flavor to foods without the need for traditional smoking methods. It is commonly found in processed meats, cheeses, snacks like chips and pretzels, barbecue sauces, marinades, and seasoning mixes.

In the US, liquid smoke is generally recognized as safe (GRAS) by the FDA when used as a flavoring agent. Regulatory bodies like the WHO/IARC have evaluated smoke and smoke flavorings, noting the presence of polycyclic aromatic hydrocarbons (PAHs) in smoke. However, commercially produced liquid smoke undergoes processing to reduce levels of potentially harmful compounds. Evidence regarding long-term health effects at typical consumption levels is mixed, and ongoing research continues to assess its safety profile.