Aug
5,
2024
Aug 5, 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.
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.
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.
