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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Smoke imparts a distinct smoky flavor and aroma to foods. It can also act …
What it is
Including smoke is a process where food is exposed to smoke from burning wood or other plant material. This is typically done in a smokehouse or by using liquid smoke, which is smoke that has been condensed and purified.
Why it's used
Smoke imparts a distinct smoky flavor and aroma to foods. It can also act as a preservative by inhibiting the growth of bacteria. It is commonly used in processed meats, cheeses, snacks like chips and pretzels, and seafood.
Health notes
Smoke flavoring is generally recognized as safe (GRAS) by the FDA when used as intended. Some compounds in smoke, like polycyclic aromatic hydrocarbons (PAHs), have raised health concerns, but regulatory bodies like the FDA and EFSA have evaluated smoke flavorings. While research is ongoing, typical consumption levels in foods are not associated with adverse health effects.
Allergen info
Smoke itself is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.