Liquid smoke

Liquid smoke is a smoky-flavoured liquid produced by condensing the smoke from burning hardwoods. The process typically involves burning wood, then cooling the smoke to capture the water-soluble compounds that give it its characteristic flavour and aroma. It is then filtered to remove tar and other undesirable components.

Manufacturers use liquid smoke to impart a smoky flavour to foods without the need for traditional smoking methods. It acts as a flavouring agent, providing a consistent and intense smoky taste. It is commonly found in barbecue sauces, marinades, processed meats, snacks, and vegetarian/vegan products aiming for a smoky profile.

Liquid smoke is authorised as a flavouring substance in the UK and is listed in the Register of Food Additive Authorisations. It is generally considered safe for consumption at typical levels used in food. While some concerns have been raised regarding polycyclic aromatic hydrocarbons (PAHs) in smoke-derived products, modern production methods aim to minimise these, and regulatory assessments consider these factors.