Smoke Flavor

Smoke flavor is a liquid or powder that gives food a smoky taste and aroma without actual smoking. It is made by burning wood (like hickory or mesquite) and capturing the smoke, then condensing it into a liquid or drying it into a powder. These products can be further refined to remove undesirable compounds.

Manufacturers add smoke flavor to provide a smoky taste to foods like cheese, meats, snacks, and sauces. It's used in products where traditional smoking is impractical or too costly. Common examples include processed meats, barbecue-flavored snacks, and some cheeses.

Smoke flavorings are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated smoke flavorings, with ongoing assessments. Some studies have raised concerns about certain compounds found in smoke, but regulatory agencies consider them safe at typical consumption levels in approved flavorings. Evidence is mixed regarding long-term effects of high consumption of certain smoke-derived compounds.