Smoked Naturally With Hickory Chips

This ingredient is the result of exposing food to smoke from burning hickory wood. The smoke imparts a distinct flavor and aroma, and can also act as a preservative by inhibiting microbial growth.

Manufacturers use hickory smoke flavoring to add a smoky taste to foods like meats, cheeses, and snacks. It's often found in barbecue-flavored products, jerky, and processed meats where a grilled or smoked profile is desired.

Hickory smoke flavoring is generally recognized as safe (GRAS) by the FDA for use in food. The World Health Organization (WHO) and other international bodies have evaluated smoke flavorings. While some studies have looked into compounds found in smoke, the levels typically consumed from food are not associated with adverse health effects. Evidence does not suggest harm from typical consumption.