Guided by EFSA (European Food Safety Authority) scientific recommendations, EU has decided to end the use of primary smoke condensates and tar fractions in the food industry. The official deadline for discontinuing their use in meat products is July 1, 2029. This regulation will have a significant impact on the meat industry, particularly on the production of traditionally smoked products.
What are Primary Smoke Condensates and Why are they being Banned?
Primary smoke condensates are derived by condensing and purifying smoke from wood combustion. They have been used as an alternative to traditional smoking (in smoke chambers) with the following benefits:
- Controlled, uniform, and repeatable production (compared to classic smoking).
- Reduced smoking time.
- Lower microbiological risk.
However, in 2023, EFSA re-evaluated the safety of several authorized smoke flavourings and concluded that they cannot guarantee long-term safety due to the potential formation of genotoxic compounds (e.g., polycyclic aromatic hydrocarbons (PAHs) and aldehydes).
Key Dates
- July 1, 2024: Start of the 5-year transition period.
- July 1, 2029: Last day primary smoke condensates can be used in food production.
What does this mean for the Meat Industry?
1. Technology Shift
Facilities using liquid smoke or smoke flavourings must transition to:
- Traditional smoking (smoke chambers).
- Alternative processing methods: boiling with added flavours, use of spices to mimic smoky flavour, fermentation.
- Combined methods (e.g., roasting + smoked paprika or smoked salt).
2. New Recipes and Validation Needed
Products previously characterized by smoky flavour and colour from primary smoke will need reformulation, including:
- New sensory evaluations.
- Shelf-life validation.
- Alignment with consumer expectations.
3. Labelling and Declarations
If a product no longer contains primary smoke or smoke flavouring, this will affect:
- Product names.
- Ingredient lists.
- Marketing communication (e.g., terms like “smoked”, “smoke flavour”, etc.)
How to Prepare?
- Portfolio analysis: Which products use primary smoke? What technologies need replacement?
- Pilot testing: Implement alternative smoking methods and compare sensory attributes with original products.
- Consumer communication: Educate and clearly explain changes in taste, color, or labelling.
- Technology investments: Transitioning to natural smoking may require investment in smoking chambers, ventilation, and smoke filtration systems.
- Supplier collaboration: Secure new compliant raw materials (e.g., smoked spices) and authorized flavourings.
Phasing out primary smoke condensates by 2029 poses regulatory, technological and marketing challenges, but also offers an opportunity to innovate and return to authentic smoking techniques. Producers who adapt early will gain a competitive advantage, both in terms of regulatory compliance and consumer trust.
We invite you to book consultations to receive tailored guidance and ensure compliance with the latest regulations. Please contact us at info@qsproduct.com .
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