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... following the evaluation of new data, the european food safety authority (efsa) has updated its opinion on the safety of two smoke flavourings used in the eu ... however they said that despite new data on zesti smoke code 10, there is still an insufficient margin of safety, with the authority concluding that its use is of safety concern ... smoke flavourings are products which can be added to certain foods – including meat, fish or cheese – to give them a “smoked” flavour, as an alternative to traditional smoking ... they can also be used as flavourings in other foods such as soups, sauces and ready-to-eat savoury products ... the new efsa evaluation will help to inform eu decision-makers in preparing a list of smoke flavourings authorised for use in the europe ... safety ruling in 2009, efsa’s cef panel concluded that the margins of safety for zesti smoke code 10 were too low when considering the uses and use levels specified by manufacturers ... a new 90-day toxicity study in animals, and newly proposed upper use levels, did not do enough to convince the panel it update its scientific opinion; concluding that there are still safety concerns about the smoke flavouring ... however, based on the results of a complete 90-day animal toxicity study that was unavailable in 2009, efsa have now confirmed that this smoke flavouring is not of safety concern for consumers at normal and upper levels for the proposed uses

... smoke flavourings are products which can be added to certain foods including meat, fish or cheeses, to give them a 'smoked' flavour, as an alternative to traditional smoking ... they can also be used as flavourings in other foods such as soups, sauces, drinks and confectionery ... all of the smoke flavourings, which have now been assessed by efsa are currently, or have previously been, on the market in the eu ... klaus-dieter jany, the chair of efsa’s expert panel on flavourings (cef panel), said: “the panel based its conclusions on the limited data which are currently available as well as conservative – or cautious – intake estimates ... the panel expressed safety concerns for several smoke flavourings where intake levels could be relatively close to the levels which may cause negative health effects ... ”the cef panel, in order to assess the safety of these smoke flavourings, asked manufacturers for data on the composition and toxicity of their products as well as details on their intended uses and use levels ... according to efsa, out of the 11 smoke flavourings evaluated by the panel, experts found that the margins of safety for two of the products were large enough not to give rise to safety concerns when considering the uses and use levels specified by the manufacturers ... for eight others, the smaller margins of safety did give rise to safety concerns and for one of those smoke flavourings the panel could not rule out concerns regarding possible genotoxicity (damage to the genetic material of cells) given the available data ... the panel could not assess the safety of one further smoke flavouring due to the lack of adequate data available

... the european food safety authority has completed its review of 11 smoke flavourings in use in the eu, finding only two to have large enough safety margins not to give rise to safety concerns ... the european commission plans to establish a list of smoke flavourings that are authorised for use in foods ... the two flavouring with adequate margins are scansmoke sef7525 and smoke concentrate 809045 ... klaus-dieter jany, chair of efsa’s expert panel on flavourings (cef panel) said the conclusions were based on limited data currently available as well as conservative or cautious intake estimates ... “the panel expressed safety concerns for several smoke flavourings where intake levels could be relatively close to the levels which may cause negative health effects

... efsa has published negative safety opinions on two smoke flavours, smokez c-10 and smokez enviro 23, for which it considers the safety margins at proposed levels to be insufficient ... the european food safety authority (efsa) was asked by the european commission to conduct safety assessments for eleven smoke flavourings currently used in the eu by the end of this year ... its opinions will be used to establish a list of authorised smoke flavourings ... smoke flavours are derived from the thermal degradation of wood; nowadays they are used for food products that would traditionally have been smoked – and for those that would not ... although efsa is independent and the european commission is not bound to take its safety views on board, the concerns raised in the assessment of smokez c-10 and smokez enviro 23 mean that the options available to manufacturers of smoke-flavoured products are likely to be considerably narrowed ... earlier assessments have throw up safety concerns about five other smoke flavourings currently used due to limited toxicological data: zesti smoke code 10, unismoke, scansmoke pb1110, smokez c-10, and smokez enviro 23 ... this joins smoke concentrate 809045 and scansmoke sef7525 in the ranks of smoke flavours for which efsa has no worries ... the risk assessor is also asked to give its view of smoke flavours that companies would like to place on the market, on the basis of administrative, technical and toxicological data submitted in their applications ... smoke replacers the assessment of smoke flavours and the concern they have generated has worked as a stimulous for some flavour firms in creating smoke flavours through other means ... "until now food manufacturers wanting to impart smoked characteristics into their food products, such as snacks, smoky bacon, bbq sauces or glazes, have had to use traditional smoking processes or smoke extracts," explained jonathan jones, the company's chief flavourist

... the european food safety authority (efsa) has expressed safety concerns over the use of two smoke flavourings in food as it publishes the first in a series of risk assessments into smoked flavour products ... efsa’s panel on food contact materials, enzymes, flavourings and processing aids (cef) has concluded that the flavouring products unismoke and zesti smoke code 10 could pose a risk as “there were insufficient margins of safety between estimated exposure to the two flavouring products and intake levels above which they may cause adverse health effects” ... one other flavouring product has also been assessed, smoke concentrate 809045, but efsa concluded that there was no safety concern as “the margins of safety for were wide enough” ... ” the european commission asked efsa to assess the safety of smoke flavourings which are used or intended for use in the eu in order to draw up a list of authorised flavouring products ... the panel is due to publish opinions on eight further smoke flavouring applications by the end of this year ... for zesti smoke code 10 it is through meat and meat products, fish and fish products, composite foods, such as casseroles and meat pies, and processed fruits and vegetables ... for smoke concentrate 809045 it is through meat and meat products, soups, sauces, protein products and ready-to-eat savouries ... the unismoke applicant was unilever foods netherlands and the zesti smoke applicant was mastertaste ... the results for zesti smoke showed changes in liver and kidneys and reduced body weight gain ... the spokeswoman said that all the products being assessed could be in use in europe as legislation for smoke flavouring was not harmonised at an eu level ... however, the european commission is drawing up the list of smoke flavouring which can be used in the eu, on the basis of the risk assessments being carried out by efsa

... with new legislation covering flavourings is a hot topic for debate by the european parliament and council, a leading consultant set out some of the main flashpoints of debate and potential challenges for the industry ... flavourings currently fall under directive 88/388 ... whereas directive 88/388 covered flavourings, under fiap (which also relates to additives, enzymes, and the common authorisation procedure) the scope is extended to cover "certain food ingredients with flavouring properties" ... directive 88/388 covers flavouring preparations, process flavourings, smoke flavourings, and three categories of flavouring substances - natural, nature identical (ni) and artificial ... firstly, it looks to replace process flavours with 'thermal process flavours' - that is flavourings obtained after a heat treatment from a mixture of ingredients that do not necessarily have flavouring properties themselves ... it also does away with the ni and artificial categories of flavouring substances - a big change, since the claim that a food "contains no artificial flavourings " currently holds much marketing sway ... finally, the new proposal adds two new categories: precursor flavourings, such as an unheated blend of xylose and cystene, for example, which is heated and reacts inside a food; and a catch all category called 'other flavourings' ... article seven allows that flavouring preparations, thermal process flavourings and flavour precursors do not require evaluation or approval, provided they are from food sources are produced within the set guidelines ... another big challenge is in articles 12 to 14 on business-to-business labelling of flavourings, which contain some sections that are unclear and open to interpretation ... this means that process flavours and smoke flavourings are never natural

... ff-b, a smoke flavouring, can damage the genetic material in cells, the europe's food safety agency warned on friday ... the european food safety authority (efsa) said it sent its risk assessment of ff-b to the european commission, ahead of a current evaluation of all smoke flavourings used in the bloc ... ff-b is among a group of flavourings extracted from natural processes and that mimic the taste obtained through the traditional process of smoking foods ... the review of smoke flavouring is part of a series of food safety assessments being carried out by efsa on a wide variety of ingredients ... efsa is continuing its work on assessing the safety of the remainder of the smoke flavourings for which applications have been made for authorisation, the agency said ... ff-b has less than 5 per cent of the entire european smoke flavouring market, according to efsa figures ... "in addition, from the information available, the risk to consumers from eating food containing smoke flavourings derived from ff-b is likely to be very small," the fsa stated ... under an eu regulation, a smoke flavouring can only be authorised for use in the eu if it is sufficiently demonstrated that it does not present risks to human health ... under the regulation, initial applications for inclusion of a primary product in the positive list of authorised smoke flavourings had to be submitted by manufacturers to the competent authority of an eu member state ... efsa said it has received 16 applications for primary smoke flavouring products ... the remaining 12 applications are currently under evaluation by an efsa scientific panel liquid smoke flavourings have been used for many years to replace traditional smoking, which can generate undesirable substances that may affect human health

... a uk company claims it has developed a natural alternative to traditional flavourings for food manufacturers wanting to give their products a smoky taste ... "until now food manufacturers wanting to impart smoked characteristics into their food products, such as snacks, smoky bacon, bbq sauces or glazes, have had to use traditional smoking processes or smoke extracts," explained jonathan jones, the company's chief flavourist ... "the problem with these traditional extracts is that they are strictly controlled under specific legislation and as such have to be declared as 'flavourings' or 'smoke flavourings'," he said ... after 18 months work looking at the key aroma compounds of traditional flavourings, they believe they have developed a natural alternative to recreate a "hickory type smoke" taste ... the first ones will be themed around the hickory flavour, said jones, but he then expects his team to broaden out and find natural alternatives for oak smoke and other tastes

... the european commission this week adopted a proposal to regulate smoke flavourings used or intended for use in or on foods ... the aim of the proposal was to establish procedures to assess the safety of smoke flavourings intended for use in foods, both to protect the health of consumers and also ensure fair trade practices ... article 5 of this directive covers the area ofsource materials used to produce smoke flavourings and reaction conditions under which they are prepared ... the current situation in the member states concerning the authorisation of smoke flavouringsis diverse ... smoke flavourings are produced from condensed smoke ... the chemical composition of smokeis complex, depending, among other things, on the species of wood used, the method used fordeveloping smoke, the water content of the wood and the temperature and oxygenconcentration during smoke generation ... the condensed smoke is, however, fractionated and purified during the production of smokeflavourings ... because of this purification process, the use of smoke flavourings is generallyconsidered to be of less health concern than the traditional smoking process ... a wide range of different smoke flavourings is produced from the purified primary smokecondensates ... the scientific committee on food (scf) concluded in its report of 25 june1993 that the existing multitude of smoke flavourings is based on only a limited number ofcommercially available smoke condensates and that, therefore, the toxicological evaluationshould focus on the limited number of individual smoke condensates rather than on themultitude of derived smoke flavourings ... the present draft proposes to establish a safety assessment and authorisation procedure forprimary smoke condensates and primary tar fractions which can be used in and onfoods and/or for the production of derived smoke flavourings ... smoke flavourings for the community market are produced by few companies inside andoutside of the eu