The European Union is to to phase out the current method of adding smoke flavourings to foods, including crisps, after the 27 member states approved the prohibition. The EU has decided to phase out the artificial flavourings over the next two years.
A European Commission report cited potential cancer risks associated with the methods of extracting the smoky flavour, although snack manufacturers have contested these claims, arguing that there is no conclusive evidence linking the process to cancer.
The European Commission, the executive arm of the EU, withdrew authorisation for these flavourings in April because health concerns about the additives were “either confirmed or can’t be ruled out”. The smoke flavourings had previously been assessed in 2012 and later authorised for use for 10 years, the Irish Times reports, and ss they were coming up for renewal the European Food Safety Authority (EFSA) was tasked with carrying out a fresh review.
A scientific panel examined eight of the flavourings currently authorised and said that in six cases it concluded there were concerns about “genotoxicity” while in the two other cases it could not rule out potential safety concerns. Genotoxicity is essentially the likelihood of a given chemical being able to damage cells, which could increase the risk of someone developing cancer or other diseases. Wim Mennes, chair of the EU agency’s working group on flavourings, had previously said it was “not possible” to define what a safe level of this kind of toxicity in food would be, adding: “In general, there may be an elevated risk of harmful effects when consuming genotoxic substances.”
The EU agency had not directly investigated the likelihood of harmful effects arising from eating food produced with the smoky flavourings, he said, but added: “However, it is worth noting that EFSA takes a conservative approach to its assessments, meaning that we consider worst-case scenarios to estimate hazards and risks.”
It means producers have been two years to phase out the current method of adding smoke flavourings to crisps, sauces, soups and snacks, and five years for ham, fish and cheese. It means the food industry has time to come up with a new method for adding the flavour to food.
The Kerry Group, a major player in the Irish food industry, warned that the decision could cause “major economic harm,” with up to 40 per cent of the ham and bacon sold in Ireland relying on the disputed flavouring method.
Ex-Tory Minister Kevin Foster criticised the move, telling The Sun: “At a time when war is returning to Europe and serious economic challenges face us all, it is hard to believe anyone would think this ham-fisted move is a sensible one. This will leave many scratching their heads.”
Research by Perspectus Global highlighted the popularity of Bacon Frazzles, ranking them as the seventh most popular savoury snack among Britons.