Beech Wood Smoke
Also known as: beechwood smoke
Smoking food generates polycyclic aromatic hydrocarbons (PAHs), some of which (e.g., benzo[a]pyrene) are classified by IARC as carcinogenic. Modern smoke flavorings are processed to reduce PAH content.
What it is
Smoke from beech wood used to flavor and preserve foods, or condensed into liquid smoke flavoring.
Smoke-flavoring and preservation agent in cured meats, fish, and cheeses.
Why it's flagged
- Polycyclic aromatic hydrocarbons (PAHs) from traditional smoking
- Processed meat consumption (IARC Group 1)
What regulators actually say
"Some PAHs in smoke flavourings, including benzo[a]pyrene, are classified as carcinogenic to humans (Group 1) by IARC."
"EFSA evaluates the safety of smoke flavouring primary products. Authorised smoke flavourings are listed in Regulation (EU) No 1321/2013."
Regulatory status
United States — FDA
Smoke flavorings must comply with 21 CFR 172.515; traditional smoking permitted.
European Union — EFSA
Authorized smoke flavorings listed under EU Regulation 1321/2013; PAH limits apply.
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