Natural Wood Smoke

Natural wood smoke is produced by burning hardwoods like hickory, oak, or mesquite. It is then captured and used to impart a smoky flavor and aroma to foods. In commercial food production, this is often done by passing smoke through a chamber where food is processed, or by using liquid smoke flavoring derived from condensed smoke.

Manufacturers use natural wood smoke to add a distinct smoky flavor and aroma to a variety of foods. It is commonly found in processed meats, fish, cheeses, and snack foods. Liquid smoke, a concentrated form, is often used as a more convenient alternative to traditional smoking methods.

Natural wood smoke contains compounds that are also found in cigarette smoke, and prolonged exposure to high levels of smoke is associated with health risks. However, the levels of these compounds in foods flavored with natural wood smoke or liquid smoke are generally considered to be very low. The FDA considers liquid smoke to be Generally Recognized As Safe (GRAS) when used as a flavoring. International bodies like JECFA have evaluated smoke flavorings, but no specific numeric limits are publicly available.