Smoke Flavoring Added: Bacon Cured With: Water

Liquid smoke is a manufactured product created by condensing the smoke from burning wood. The wood smoke is cooled, and the resulting liquid or solid particles are collected. This process captures the flavor and aroma compounds found in wood smoke without directly exposing food to burning wood.

Liquid smoke is used to impart a smoky flavor to foods without the need for traditional smoking methods. It is often added to processed meats, sauces, snacks, and marinades to give them a grilled or smoked taste. It is commonly found in products like barbecue sauces, jerky, and some processed cheese products.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. Some studies have raised concerns about the presence of polycyclic aromatic hydrocarbons (PAHs) in liquid smoke, which are compounds that can form during the burning of organic matter. However, manufacturers often use processes to reduce the levels of these compounds. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings, and their safety at typical consumption levels is generally supported by scientific reviews.