Including Applewood Smoke

Applewood smoke is produced by burning wood from apple trees. This smoke is then captured and used to impart a distinct smoky flavor and aroma to foods. It is often used in liquid or powder form.

Manufacturers use applewood smoke to add a savory, slightly sweet, and smoky taste to a variety of processed meats like bacon, sausages, and ribs. It is also found in marinades, seasonings, and rubs to enhance the overall flavor profile of these products.

In the United States, ingredients derived from smoke, including applewood smoke, are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated smoke flavorings. While generally considered safe at typical consumption levels, some studies have raised questions about the long-term health effects of consuming smoked foods, particularly concerning polycyclic aromatic hydrocarbons (PAHs) that can be present in smoke. However, the levels found in foods treated with approved smoke flavorings are typically considered low.