Smoke
Smoking introduces polycyclic aromatic hydrocarbons (PAHs) including benzo[a]pyrene, which IARC classifies as Group 1 carcinogen. EFSA has set strict maximum limits on PAHs in smoke flavorings; FDA permits liquid smoke and certain natural smoke flavorings as GRAS.
What it is
Smoke (or smoke flavoring) from burning hardwoods, applied directly or as condensed liquid smoke flavoring.
Flavoring; preservative; color development on cured/smoked foods.
Why it's flagged
- Polycyclic aromatic hydrocarbons (PAHs) including benzo[a]pyrene (IARC Group 1) may form during smoking
- Heavily smoked foods contribute to processed-meat carcinogenicity (IARC Group 1)
What regulators actually say
"Smoke flavourings undergo a safety assessment by EFSA before authorisation in the EU."
"Benzo[a]pyrene is carcinogenic to humans (Group 1)."
Regulatory status
United States — FDA
Wood smoke and natural smoke flavorings permitted; FDA-recognized smoke flavorings used per GMP.
European Union — EFSA
EU Regulation 2065/2003 governs smoke flavorings; specific authorized list (Reg 1321/2013).
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