Processing red flags
Smoke flavor
Definition
What it is
Artificial smoke flavor / liquid smoke: produced by condensing wood combustion smoke and may contain trace PAHs (polycyclic aromatic hydrocarbons), some of which are carcinogenic.
On the label
Label names covered by this flag
- smoke flavor
- artificial smoke flavor
- liquid smoke
- smoke flavoring
Regulation
Regulatory status
No bans or restrictions are recorded for this ingredient in the jurisdictions clearlabel tracks (US, EU, UK, Canada, Japan, Australia/NZ, Brazil).
Explainer
In plain language
Smoke flavor, often sold as liquid smoke, is made by burning wood and condensing the smoke into a liquid, then filtering and purifying it. It gives foods a smoky, grilled taste without an actual smoker or open flame. It is used to season everything from bacon to barbecue sauce, and a little goes a long way.
Assessment
Why it is flagged
Real smoke can carry polycyclic aromatic hydrocarbons, or PAHs, a family of compounds that includes some known carcinogens. The filtering and purification steps in making smoke flavorings are designed to remove much of this, and EFSA has evaluated specific smoke flavoring products and set conditions for their use. In a later review EFSA raised concerns about genotoxicity for some individual smoke flavoring primary products, and the EU did not renew authorization for several of them, prompting reformulation. Clear Label marks smoke flavor low severity because purified food-grade products are regulated and the PAH content is controlled, while noting that the ingredient sits in an area of active regulatory review. The bigger PAH exposure generally comes from heavily charred or traditionally smoked foods, not small amounts of liquid smoke.
In the aisle
Where it commonly shows up
- Barbecue sauces and marinades
- Bacon and smoked-style deli meats
- Smoked cheeses
- Jerky and meat snacks
- Canned beans and chili
- Some chips and snack seasonings
Practical
Reading the label
It may appear as smoke flavor, natural smoke flavor, artificial smoke flavor, or liquid smoke. It can hide inside a general natural flavor listing or within a sauce or seasoning, so a smoky taste without a smoke word on the label is a hint to check further.
Alternatives
If you want to avoid it
Some people who want to limit smoke flavorings choose products seasoned with smoked paprika or actual spices, or unsmoked versions of the same product. Comparing two similar sauces side by side usually shows which one relies on it.
FAQ
Common questions
Does liquid smoke contain carcinogens?
Wood smoke can carry PAHs, some of which are carcinogenic, but food-grade smoke flavorings are filtered and purified to reduce them, and their use is regulated. Heavily charred or traditionally smoked foods are generally a larger source of PAHs.
Is smoke flavor natural or artificial?
Most liquid smoke is made from real condensed wood smoke, so it is often labeled natural smoke flavor. Some products use synthetic flavor compounds instead, which would appear as artificial.
Why did the EU stop authorizing some smoke flavorings?
After EFSA raised genotoxicity concerns about certain individual smoke flavoring primary products, the EU chose not to renew authorization for several of them. This has pushed some manufacturers to reformulate.
Citations
Sources
Citation
Primary reference
About this page: the definition, label names, severity, and regulatory chips come from the clearlabel ingredient taxonomy, the same data the scanner uses to score products. Research summaries describe associations reported in published studies, not diagnoses; individual responses vary. Scan any product with clearlabel to see which of its ingredients carry flags.