Ingredient

Smoke From Beechwood

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use liquid smoke from beechwood to add a smoky taste and aroma to …

What it is

Smoke from beechwood is created by burning beechwood in a controlled environment. The smoke is then captured and condensed into a liquid form. This liquid is used to impart a smoky flavor to foods without traditional smoking methods.

Why it's used

Manufacturers use liquid smoke from beechwood to add a smoky taste and aroma to a variety of foods. It is commonly found in processed meats, fish, and snack foods, offering a convenient way to achieve a smoked profile.

Health notes

Liquid smoke is generally recognized as safe (GRAS) by the FDA when used as a flavoring agent. Regulatory bodies like JECFA have evaluated smoke flavorings. Some studies have raised questions about certain compounds found in smoke, but at typical consumption levels, it is not considered a health risk.

Allergen info

Smoke from beechwood is not derived from any of the 9 major allergens and does not contain gluten.

Products containing Smoke From Beechwood

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.