EC Publishes List of Authorized Smoke Flavorings

The European Commission (EC) has published legislation listing the 10 smoke
flavoring primary products authorized for use in food. According to Smoke
Flavoring Regulation EC No. 2065/2003, these primary products include
smoke condensates and tar fractions that can be used directly on foods such
as meat and fish to impart a smoky flavor or in the production of derived
smoke flavorings, which are then added to a variety of foods and sauces.

Reflecting input from the European Food Safety Authority, the Commission’s
latest list describes the maximum permitted level for each primary
product and the foods to which they can be added. “When authorized smoke
flavorings are used in or on food, their use must be in accordance with
the conditions of use, including maximum levels, set in the Annex to this
Regulation. When authorized smoke flavorings are used in combination, the
individual levels should be reduced proportionally,” concludes the legislation,
which sets a compliance date of January 1, 2015. See the Official Journal of the
European Union, December 10, 2013; U.K. Food Standards Agency, December
13, 2013.

Issue 508