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Back in June, FoodBev reported on the EU's upcoming action to ban eight smoky flavourings used in food products. This move comes in response to concerns about the potential cancer risks associated with these additives. Drawing on the latest scientific opinions from the European Food Safety Authority (EFSA), Jeremy Marichez, innovation manager at Sensient Flavors Europe, highlights the impact of regulatory changes and the innovative strides being made to develop natural, clean label alternatives.

The EU's recent decision not to renew the authorisation for eight primary smoke condensates and flavourings has sparked significant discussion within the food industry.

Based on new scientific opinions by the European Food Safety Authority (EFSA), this represents a significant change in the regulation of smoke flavourings in the EU, which have long been cherished for their dual role in preservation and flavour enhancement, as well as their contribution to the visual appeal of meats and fish.

From smoking of meats and fish as an ancient preservation method, to chemical preservatives in use since the 19th century, consumers are accustomed and have a preference for smoke flavours. As the F&B industry faces these dual challenges of meeting consumer demand, while seeking a solution to the regulatory landscape, ingredient and flavour houses are looking to natural, clean label alternatives.

Our familiarity with smoke flavours dates back centuries 

Smoke flavours have been a cornerstone of culinary practices for centuries, originating as one of the oldest techniques to prepare and preserve meats and fish. Dating back to prehistoric times, early humans discovered that placing meat close to a fire, allowing smoke to envelop it, not only imparted a unique flavour but also had significant preservation benefits due to its antimicrobial properties.

This age-old method became deeply ingrained in human culture, with generations growing accustomed to and appreciating the distinct smoky taste. As food innovation progressed, the desire for these familiar flavours extended beyond meats and fish to include snacks and other food categories.

In the 19th and 20th centuries, the industry shifted from traditional wood smoking to the use of smoke-derived compounds to preserve and flavour food which helped to mitigate the harmful working conditions and intensive resource use (wood raw material) associated with wood smoking.

Liquid smoke flavouring and smoke condensates are similar to chemical preservation using pyroligneous acid in that they all involve the use of smoke-derived compounds to capture the essence of traditional smoking methods.

At the time, condensing smoke to capture its flavour and preservative properties in a more convenient and controlled form was seen as a safer and more efficient way to achieve the beloved smoky flavour through the refined condensation of smoke into a liquid form.

New scientific evidence based on new analytical methods 

Ten years ago, the EFSA renewed the authorisation for smoke flavourings using the best available analytical methods at the time, which could not identify any harmful components.

However, recent advancements in analytical techniques have led the EFSA Panel on Food Additives and Flavourings to release new scientific opinions regarding the safety of the remaining eight (two already banned at the end of 2023) primary smoke flavour products up for EU renewal.

The panel concluded that “based on the available scientific evidence, experts could not rule out concerns regarding genotoxicity”.

The EFSA's updated opinion identified some components with potential risks. Although the risk is very low, the panel could not confirm 100% safety, which aligns with the EU's Precautionary Principle. This principle mandates caution in the face of scientific uncertainty to protect public health.

As a result, the authorisation for the use of these ten primary smoke condensates and flavourings will expire, with two having already expired at the end of last year. The phase-out periods will vary depending on the specific use of these flavourings.

Impact on food and beverage manufacturers 

The use of liquid smoke has long been a cost-effective solution for imparting BBQ and smoke flavours in food products. As a result, consumers have also grown accustomed to such flavours. This is especially the case with consumers in the EU, according to the Future Market Insights report last year.

The report noted that the global liquid smoke market is projected to grow from $93 million in 2023 to $245 million by 2033 and that Europe is a significant contributor to this.

Furthermore, the benefits extend beyond flavour to include visual appeal, as pigments from the smoke fumes result from wood burning and give meat products an attractive colour. Functionally, smoke flavourings enhance the texture of meat by converting its surface into a more appealing texture and creating a barrier that increases shelf-life stability, as seen in products like sausages.

Following the EU’s decision, in order to replicate traditional smoke profiles, manufacturers must now combine various extracts and molecules. This shift requires sourcing numerous new extracts and materials, which have not been extensively available before.

Companies like Sensient are working to mitigate these challenges by developing unique solutions that replicate smoke flavours while ensuring a sustainable supply of materials. This involves a careful balance to avoid negative environmental impacts and disruptions in the supply chain.

We must take responsibility for ensuring that innovative solutions are sustainable in the long term. By focusing on sustainable sourcing and production, we can meet our customers' needs while preserving the environment, thus ensuring the longevity and stability of their products in the market.

Future smoke flavour innovation 

In the evolving landscape of smoke flavours, the development of natural and sustainable alternatives is a significant focus. For example, at Sensient, we are utilising our expertise in material extraction and flavour profile analysis in order to replicate the familiar smoke flavours consumers enjoy, all while meeting clean label standards.

However, replacing existing smoke condensate flavours with natural solutions presents challenges, particularly in replicating the strong, varied profiles of traditional smoke. The pursuit of perfect formulations and natural alternatives is ongoing and we are working with food manufacturers to develop raw materials to help them reformulate flavour alternatives in compliance with new regulations.

From the perspective of food manufacturers, they face imminent deadlines, with two years for products like crisps and sauces and five years for processed meats, fish, and cheese to phase out traditional smoke flavours. In response, we are seeing from them a concerted focus on prioritising the removal of smoked flavours from their products, seeking natural replacements, especially in segments like prepared meats, chicken and snacks.

While European regulations are stringent, their global influence varies. Each region's priorities differ, and not all adhere to the same safety concerns as Europe. However, the focus on sustainable and health-conscious smoke flavour solutions is likely to inspire global standards, ensuring a future where taste and safety go hand in hand.

This shift signifies a promising direction for smoke flavours, balancing consumer preferences with regulatory demands.

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