Natural Alder Smoke

Natural alder smoke is produced by burning alder wood. It is used to impart a smoky flavor and aroma to foods. The smoke can be applied directly or captured and condensed into liquid smoke flavoring.

Manufacturers use natural alder smoke, or liquid smoke derived from it, to add a smoky taste to foods without traditional smoking methods. It is commonly found in processed meats, seafood, snacks, and sauces.

Natural smoke flavorings are generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. The World Health Organization's International Agency for Research on Cancer (IARC) has classified wood smoke as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer in humans. However, this classification applies to occupational exposure to high levels of wood smoke, not to the low levels typically consumed in food. Regulatory bodies like EFSA have also evaluated smoke flavorings, and ongoing research continues to assess potential health effects.