Tag: Natural smoke flavor

Food flavoring companies have used smoke condensates to give food a smoky taste for over a century. A primary concern for many consumers is whether this process makes natural smoke flavor safe to eat. This article delves into the production process and the safety assessments to provide a comprehensive answer.

Food smoking has been a preservation method for millennia, but modern natural smoke flavor, invented in 1895, offers a cleaner, more controlled way to get that authentic smoky taste. This process involves capturing the vapor from smoldering hardwoods and processing it into a stable, food-safe liquid.

According to the European Food Safety Authority (EFSA), recent assessments of smoke flavorings show potential genotoxic effects, leading to a planned ban in the EU. This has ignited consumer concern and raises the important question: is natural smoke flavor bad for you?

Over a century ago, a chemist named Ernest H. Wright noticed a dark liquid dripping from a stovepipe and went on to patent the process for liquid smoke in 1895. This ingenious invention captures the distinct, intense flavor of mesquite wood smoke and distills it into a liquid form, making authentic barbecue taste accessible in any kitchen.

While pure smoke flavor from wood distillation is naturally gluten-free, some manufacturers use gluten-containing carriers or additives, making the final product unsafe. This necessitates careful label reading for anyone on a gluten-free diet, especially those with celiac disease.