Smoked Flavoring Added

Smoked flavoring is a liquid or powder made by condensing the smoke from burning wood, such as hickory or mesquite. This process captures the aromatic compounds responsible for the smoky taste and smell. It is often used to impart a smoky flavor to foods without the need for traditional smoking methods.

Manufacturers add smoked flavoring to provide a smoky taste and aroma to a variety of foods. It is commonly found in processed meats like bacon and ham, as well as snacks, sauces, and cheeses. It offers a consistent smoky flavor that is more controllable than traditional smoking.

Smoked flavoring is generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA and EFSA have evaluated smoke flavorings and have established guidelines for their use. While traditional smoking can produce compounds of concern, the manufacturing process for liquid smoke aims to reduce or eliminate these. Evidence does not suggest adverse health effects from typical consumption of foods containing approved smoked flavorings.