Progressive ban on smoky flavor additives
The European Union has taken the decision to progressively ban the use of eight smoke flavoring additives in food, after considering the potential risks to consumers’ health. This decision is based on a report by the European Food Safety Authority (EFSA) that identified possible damage to the genetic material of people who consumed these additives, thus increasing the risk of serious diseases such as cancer. The European regulation will come into effect at the end of this spring, but the ban will not be implemented immediately, but will be phased in to give manufacturers time to find alternatives to comply with the new regulation.
Affected foods and withdrawal periods
Affected foods that will be recalled over the next two years include BBQ and ham flavored chips, soups, some BBQ flavored sauces, beverages, ice cream and baked goods. Other foods such as hams, turkey, sausages, bacon, and some types of fish and cheese will be phased out over the next five years.
Distinguish between traditional and artificial smoking
It is important to distinguish between foods that use traditional smoking as a preservation method, such as fish and meat, from those that use additives to achieve the smoked flavor without preservative benefits. Consumers should check product labels to distinguish those that use beech wood smoke, which is considered safe, from those that use synthetic additives that mimic flavor but provide no other benefit.
Reasons for the ban
The EFSA reports identified possible damage to the genetic material of people who consumed the eight smoke flavoring additives, increasing the risk of serious diseases such as cancer. The genotoxicity of these additives could cause changes or mutations that increase the risk of developing diseases, and for this type of toxicity it is not possible to define a safe level.
