Smoke Flavoring Added: Ham

This is a flavoring made from real wood smoke. It is produced by burning hardwoods like hickory or mesquite and then capturing the smoke. The smoke is then condensed into a liquid or powder form.

Manufacturers add smoke flavoring to give foods a smoky taste and aroma without traditional smoking methods. It is commonly used in processed meats like ham, bacon, and sausages, as well as in snacks and sauces.

Smoke flavoring is generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings. Some studies have raised concerns about certain compounds found in smoke, but the FDA maintains that approved smoke flavorings are safe for consumption. More research is ongoing to fully understand the long-term health effects of consuming smoke-flavored products.