On Wednesday 24 April, EU Member States endorsed a proposal from the European Commission to not renew the authorisation of eight smoke flavourings in foods.
“After a phase-out period, these flavourings will no longer be permitted for use in the EU”, says the Commission, which points out that the decision takes account of the scientific assessments carried out by the European Food Safety Authority (EFSA), which concluded that, for the eight smoke flavourings assessed, genotoxicity risks are either confirmed or cannot be ruled out. Smoke flavourings are an alternative to traditional smoking.
The Regulation provides for different phase-out periods to give time for producers and operators to adapt to the new rules. When smoke flavouring is used to replace traditional smoking (hams, fish, cheeses, etc.), the phase-out period is five years. For uses where the smoke flavouring is added for extra flavour (soups, crisps, sauces), the phase-out period will be two years. The Regulation will be formally adopted by the Commission in the coming weeks and will enter into force in the spring. (Original version in French by Lionel Changeur)