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Smoke Flavoring

Last reviewed October 19, 2026

In plain words: Smoke flavorings are made by condensing wood smoke. They are added to give foods a smoky taste.

What the evidence review says

Smoke flavorings are made by condensing wood smoke and are added to give foods a smoky taste. In 2023, EFSA could not rule out that the smoke flavoring products it reviewed damage DNA (genotoxicity), and for several it identified specific substances as genotoxic. Because of this, the European Commission refused to renew their EU authorisations. This is a regulatory concern about genetic damage, not proof of harm in people.

In 2023 EFSA could not rule out genotoxicity for any of the eight smoke-flavouring primary products then up for renewal. For several, including SF-003, it identified furan-2(5H)-one and benzene-1,2-diol (catechol) as genotoxic in vivo, with exposures above the threshold of toxicological concern for DNA-reactive substances. Genotoxic carcinogens are treated as having no known safe dose. The European Commission therefore refused renewal. Catechol is an IARC Group 2B agent. Traditional wood smoking is a related but separate process and also forms polycyclic aromatic hydrocarbons. Products differ, and a US listing of pyroligneous acid extract is not the same decision as the EU withdrawal.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.