Including Mesquite Smoke

Mesquite smoke is a flavoring ingredient derived from the smoke of burning mesquite wood. It is typically produced by burning mesquite wood and then capturing and condensing the smoke, often through a process that involves filtering and concentrating the smoke compounds. This process aims to impart a distinct smoky flavor and aroma to foods.

Manufacturers use mesquite smoke flavoring to add a smoky taste and aroma to a variety of food products, mimicking the flavor of foods cooked over a mesquite wood fire. It is commonly found in processed meats like bacon and sausages, barbecue sauces, marinades, snack foods such as chips and pretzels, and seasoning blends.

In the United States, mesquite smoke flavoring is 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) have evaluated smoke flavorings. While typical consumption levels are not associated with adverse health effects, the process of smoking and the compounds produced (like polycyclic aromatic hydrocarbons) have been subjects of scientific review regarding potential long-term health impacts. However, the concentrated smoke flavorings used in processed foods are generally considered to contain much lower levels of these compounds compared to traditional smoking methods.