Liquid smoke is especially popular in the USA for giving dishes a smoky barbecue flavor. In this article, we briefly look at the history and production of liquid smoke, explain what has changed for smoke flavourings in the EU, and show you smoky alternatives for the grill and the kitchen.
First of all, what is liquid smoke? It is, so to speak, a strong and aromatic ingredient (not a sauce!) that is used when cooking, frying or grilling to give a dish a smoky flavor.
Production and origin of liquid smoke
Liquid smoke – how could it be otherwise – originated in the USA. The idea: wood such as hickory is burned, the resulting smoke is cooled and condensed, and the condensate is mixed with water. Ernest H. Wright is considered the pioneer: from 1895 he sold liquid smoke from Kansas City under the name “Wright’s Liquid Smoke”.
Although there are only a few manufacturers of liquid smoke worldwide, almost everyone has probably eaten a product containing it – usually labelled as “smoke flavouring”.
The industrial use of liquid smoke has long been common, for several reasons. Firstly, it saves the industry time and costs: ham and meat, for example, no longer have to go through elaborate smoking processes, and no smoking chamber is needed. Usually the products are sprayed with liquid smoke to give them a pleasant smoky flavor.
Secondly, some products are difficult or impossible to smoke. You have probably picked up a bag of chips in the supermarket where the smoky taste was in the foreground. If you looked at the list of ingredients, you would very likely have read “smoke flavouring”. Classic BBQ sauces with their characteristic smoky taste often contain smoke flavouring.
As you can see, liquid smoke (in the form of smoke flavouring) is used in a wide range of products and has long been part of our everyday lives, even if we have never really noticed it.
Liquid smoke in the EU: what has changed?
In the EU, smoke flavourings may only be used if they have been scientifically assessed and authorised. In 2023, the European Food Safety Authority (EFSA) re-evaluated eight smoke flavouring primary products authorised in the EU. Its conclusion: concerns regarding genotoxicity (possible damage to genetic material) could not be ruled out for any of these products.
The European Commission therefore did not renew their authorisations in 2024 (Implementing Regulation (EU) 2024/2067). Transition periods apply to foods containing these smoke flavourings: until 1 July 2026 for most foods, and until 1 July 2029 for meat, cheese and processed fish.
We do not currently carry liquid smoke in our range. If you don't want to do without a smoky flavor, you can turn to real smoking or to smoked spices.
Smoky alternatives in our shop
- Bourbon Smoked Sea Salt by Bourbon Barrel Foods – sea salt slowly smoked over old bourbon barrels
- Bourbon Smoked Paprika by Bourbon Barrel Foods – paprika smoked over bourbon barrels
- Bourbon Smoked Pepper by Bourbon Barrel Foods – black pepper smoked over bourbon barrels
- Maple Chipotle Sauce by Easton Reed – maple syrup meets smoky, spicy chipotle
- Barbecue Ketchup by Easton Reed – smoky ketchup made with smoke water
- Ribhouse BBQ Sauce by Easton Reed – made with smoked brandy vinegar
- Wood chip smoker box by Outset – for real smoke flavor from wood chips right on the grill
You can find more barbecue sauces and spices in our Easton Reed collection.
PS: Liquid smoke was one of our most popular products for a long time. Since the EU no longer permits the previous smoke flavourings, we are unfortunately no longer allowed to sell it. But we are already looking for a new liquid smoke that complies with EU rules. As soon as we find one, you will read about it here.
