Treated With Tasteless Smoke

Tasteless smoke is a liquid smoke product that has undergone a process to remove its characteristic smoky flavor and aroma. It is produced by condensing the vapor from burning hardwood, then further processing it to strip away the compounds responsible for taste and smell. This leaves behind a solution that can still impart some of the preservative qualities of smoke without altering the food's flavor.

Manufacturers use tasteless smoke primarily for its preservative properties, similar to traditional smoking. It can help extend the shelf life of foods like processed meats and fish. It is often found in products where a smoky flavor is not desired, such as certain types of jerky or cured meats, allowing for preservation without a strong smoke taste.

Tasteless smoke is generally considered safe for use in food. Regulatory bodies like the FDA have evaluated smoke flavorings, and ingredients used in their production are typically GRAS (Generally Recognized As Safe) or approved additives. While traditional smoking processes can create compounds of concern, the processing of tasteless smoke aims to minimize these. JECFA has evaluated smoke flavorings and set acceptable daily intakes. Evidence does not suggest adverse health effects at typical consumption levels.