Natural Smokeflavor

Natural smokeflavor is a liquid flavoring made by condensing the smoke from burning wood. The wood is typically hardwood, such as hickory or mesquite. The smoke is captured and processed to create a liquid that imparts a smoky taste without the need for traditional smoking methods.

Manufacturers add natural smokeflavor to provide a smoky taste and aroma to foods. It is often used in processed meats like bacon, ham, and sausages, as well as in snacks, sauces, and cheese. It allows for a consistent smoky flavor profile in products that might not be traditionally smoked.

Natural smokeflavor is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the FDA and EFSA have evaluated smoke flavorings. Some studies have raised questions about the presence of polycyclic aromatic hydrocarbons (PAHs) in smoke-derived products, though specific natural liquid smoke flavorings are processed to reduce these compounds. The FDA monitors safety and sets limits on certain components.