May Contain: Natural Smoke Flavoring

Natural smoke flavoring is a liquid or powder made by condensing the smoke from burning hardwoods like hickory or mesquite. The process captures the aromatic compounds responsible for the smoky taste and smell found in traditionally smoked foods. It is used to impart a smoky flavor without the need for traditional smoking methods.

Manufacturers add natural smoke flavoring to foods to provide a smoky taste and aroma, often used in processed meats, snacks, sauces, and savory baked goods. It offers a consistent flavor profile and can be more cost-effective than traditional smoking. It is commonly found in items like jerky, sausages, barbecue sauces, and some cheese products.

Natural smoke flavoring is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated smoke flavorings. While traditional smoking can produce polycyclic aromatic hydrocarbons (PAHs), which are of concern, the manufacturing processes for liquid smoke aim to minimize these compounds. Research continues on the long-term health effects of consuming smoke flavorings at typical dietary levels.