Smoke Favoring

Liquid smoke is a manufactured flavoring that mimics the taste of smoked food. It is made by condensing the smoke produced from burning hardwoods like hickory or mesquite. The liquid is then filtered to remove harmful compounds and used as a food additive.

Manufacturers add liquid smoke to provide a smoky flavor to foods without traditional smoking methods. It is commonly used in processed meats, barbecue sauces, snacks like chips and nuts, and marinades. It can also be found in some cheeses and baked goods.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. It is important to note that some commercial liquid smoke products may contain PAHs (polycyclic aromatic hydrocarbons), which are compounds that can form during the burning of organic matter. Regulatory bodies like JECFA have evaluated flavoring substances, but specific evaluations for liquid smoke as a whole product may vary. Evidence on the health effects of consuming liquid smoke at typical levels is mixed, and some studies suggest potential concerns related to PAH content, though levels in most products are considered low.