Navigating the EU ban challenges for traditional and artificial smoke flavourings

The EU's decision stems from the expiration of previous authorizations for these smoke flavourings and a thorough EFSA review. Their assessment found that six out of eight reviewed smoke flavourings posed significant genotoxicity risks, while the remaining two also raised concerns due to insufficient safety data.

Genotoxic substances can damage DNA, leading to mutations, cancer, and other genetic disorders. Evidence has shown that smokey flavourings often contain polycyclic aromatic hydrocarbons (PAHs), known carcinogens produced by the wood-burning process and used in creating smoke flavours.

The banned flavourings include:

• proFagus Smoke R709 and R714
• Fumokomp Conc
• Scansmoke SEF7525
• Smoke Concentrate 809045
• SmoKEz C-10
• SmoKEz Enviro-23
• Zesti Smoke Code 10

Given these findings, the EU has implemented a phased ban: five years for products using smoke. Since these findings, the EU has implemented a phased ban: five years for products using smoke flavourings as a smoking substitute, and two years for those adding smoke flavour for added taste.

This decision aligns with the EU's stringent approach to food safety, emphasizing the industry's responsibility to provide safer alternatives that do not compromise public health.

In light of the smokey flavouring ban, the food industry has quickly pivoted towards developing 'smoke-free' natural flavourings. These new offerings replicate the taste and aroma of traditional smoke without the associated health risks. Additionally, they can be labeled simply as 'natural flavourings' for a clean-label appeal to brands and manufacturers.

The tightening regulations will drive significant innovation in developing natural, clean-label smoke flavours. This shift will meet regulatory requirements and cater to increasing consumer preference for natural products. Future advancements may involve more sustainable practices and diverse flavour profiles, enhancing the quality and application range of smoke flavours in the food and beverage industry.

Enhancing their quality and application range allows formulators to anticipate more advanced techniques and sustainable practices in producing natural smoke flavours. If manufacturers must comply with stricter guidelines and regulatory standards, increased investment in research and development for natural, clean-label smokey flavours will be vital.