Smoking is a traditional method used to preserve certain foods, such as fish, meat, and dairy products, while also altering their flavor. As an alternative to traditional smoking, smoke flavorings can be added to foods to impart a smoky taste. These flavorings can be used in foods not typically smoked, such as soups, sauces, or confectionery.
How is the use of smoke flavorings regulated by law in Europe?
Due to the complexity of smoke flavorings, which consist of numerous chemical substances, they are subject to special provisions that differ from those applied to chemically defined flavorings.
In the European Union (EU), the use of smoke flavorings is regulated to protect consumers through various regulations. Regulation (EC) No. 2065/2003 focuses on the safety assessments and authorization of smoke flavorings. Additionally, Regulation (EC) No. 627/2006 sets quality criteria for analyzing primary products. The recently published Commission Implementing Regulation 2024/2067 of July 31st 2024 deletes the entries SF-001 to SF-010 from the Union list of authorized smoke flavorings, and indicates phase-out dates for the different food applications.
As mentioned in a Q&A with Wim Mennes, EFSA’s working group chair on flavorings, EFSA could not rule out concerns regarding genotoxicity for any of the eight smoke flavorings, based on the available scientific evidence. Genotoxicity is the ability of a chemical to damage the genetic material of cells. Changes or mutations to the genetic information within a cell may increase the risk of developing conditions like cancer and inherited diseases. For this type of toxicity, it is not possible to define a safe level.
After the period of authorization for these products was automatically extended by six months until June 30, 2024, in accordance with the provisions of Article 12(4) of Regulation (EC) No. 2065/2003, it was further extended as of 24 June 2024. With the legal act of July 31st, the European Commission has communicated the non-renewal of the authorisation of the eight smoke flavorings, and describes the relevant phase-out measures.
Regulatory Changes in the EU
Marta Cuadrado, Regulatory Expert at Lallemand Bio-Ingredients, outlines the next steps by the EU regarding regulatory changes:
“In April, the EU Member States approved the Commission’s proposal to discontinue the authorization of eight smoke flavorings for use in food. Commission Implementing Regulation 2024/2067 has just been published and confirms the cessation of authorization, as of 21st August 2024, impacting a wide range of food products such as meat, cheese, soups, sauces, and snacks. The European Commission has established different timelines for phasing out these flavorings in order to facilitate food business operators to adjust the recipes of their foods.
- Ham, Fish and Cheese products, containing smoke flavoring primary products as replacement to traditional smoking process, should be allowed to be placed on the market until 1 July 2029 and to remain on the market until their date of minimum durability or use-by date.
- For all other food categories containing smoke flavoring primary products compliant with the Union list before 21 August 2024, which are used to impart ‘smoked’ notes (e.g., sauces, soups, chips), there is a transition period of two years, until 1st July 2026. These products are allowed to remain on the market until their date of minimum durability or use-by date.
These regulatory adjustments are expected to stimulate the development and adoption of more natural ingredients in the food industry, such as smoked torula yeast.”
Discover the future of smoked notes with torula yeast
Lallemand Bio-Ingredients proposes Bakon® range – traditionally smoked torula yeast, a perfect solution for food manufacturers seeking to comply with the new standards while maintaining the rich, smoky touch that consumers love.
Why traditionally smoked torula yeast?
Bakon® offers an alternative to smoke flavorings, by being a traditionally smoked ingredient.
Bakon® is ideal for use in meat, cheese, snacks, and sauces, providing the depth and complexity of traditional smoking methods. Thanks to the umami characteristics typical of Torula yeast, the Bakon® range amplifies the overall taste of various food products.
The benefits of our traditionally smoked torula yeast – Bakon® range
- Smoked Food Ingredient: Lallemand’s traditionally smoked yeast is free from artificial smoke flavorings and additives, aligning with consumer demand for a more natural and transparent/cleaner list of ingredients.
- Versatile Application: Perfect for various food products, Bakon® range delivers consistent, high-quality flavor profiles.
- Regulatory Compliance: Using our yeast helps manufacturers stay ahead of regulatory changes, ensuring product safety and marketability.
Explore the Bakon® line
Lallemand Bio-Ingredients offers a comprehensive range of torula yeast specialties, providing diverse solutions tailored to the food industry’s evolving needs. Lallemand’s expertise in strain selection and production ensures that customers receive the highest quality ingredients for their culinary creations.
Switch to traditionally smoked torula yeast to meet regulatory requirements and delight your customers with rich,smoky notes. Transition seamlessly into the new era of food safety and quality.
For more information on Bakon traditionally smoked torula yeast and other innovative products from Toravita® and Lake States ranges, visit the page https://bio-lallemand.com/savory-ingredients/exploring-lallemands-torula-yeast-specialties/
