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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add smoke flavoring to provide a smoky taste and aroma to foods like …
What it is
Smoke flavoring is a liquid or powder used to give food a smoky taste without actual smoking. It is made by burning wood chips and then condensing the smoke into a liquid or capturing it as a powder. These concentrated flavorings are then purified to remove unwanted compounds.
Why it's used
Manufacturers add smoke flavoring to provide a smoky taste and aroma to foods like meats, cheeses, snacks, and sauces. It is often used when actual smoking is not practical or desired, offering a consistent flavor profile. You'll find it in products such as processed meats, barbecue sauces, and some snack foods.
Health notes
Smoke flavoring is generally recognized as safe (GRAS) by the FDA for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated smoke flavorings and established safety guidelines. While some studies have raised concerns about certain compounds found in smoke, the purification processes used for commercial smoke flavorings aim to minimize these. Regulatory bodies continue to monitor scientific research on the topic.
Allergen info
Smoke flavoring itself is not derived from any of the nine major allergens. However, always check the ingredient list of the final product, as smoke flavoring may be used in combination with other ingredients that contain allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.