Foodnews

Smoke Flavorings Banned from Smoked Sausage, Cheese and Barbecue Sauce

HEMA worst

We’ve written about it before: the quintessentially Dutch smoked sausage is at risk of disappearing because of its typical smoke flavor, which is said to be bad for your health. Research by the European Food Safety Authority (EFSA) showed that smoke flavorings contain harmful substances. The European Commission considered the matter and has reached a decision: smoke flavorings in food will be banned as of July 1, 2024.

Foto van culinair journalist Sharon van Lokhorst

In the past, food was mainly smoked to extend its shelf life. Nowadays, smoking is mostly about the delicious flavor. Some producers choose to add an artificial flavoring instead of actually smoking the food (which is time-consuming), as it’s much quicker.

Villains in smoke flavorings

The villains in these smoke flavorings are so-called genotoxic substances. They can damage DNA and thereby increase the risk of cancer. And it’s not just smoked sausage. Think of smoked meat, smoked fish, smoked cheese and other foods that used to be smoked in the traditional way.

 

Bbq,Chicken,Wings
Smoked barbecue sauce is also being banned

The license to use the flavorings expires on July 1. However, manufacturers of the products mentioned above will have a five-year transition period. For other products containing smoke flavoring, such as chips, soups and sauces, manufacturers have two years.

Snackspert tests Lidl’s sauerkraut and smoked sausage sandwich

HEMA sausage

Products that are smoked in the traditional way are not affected. The iconic HEMA sausage, for example, is smoked in the traditional manner. This is done indirectly with wood smoke, with the smoldering wood located outside the smoke chamber. So you can still buy it as usual.

BBQ sauce

Of course, you can also easily make that delicious barbecue sauce yourself. Simply mix ketchup to taste in a bowl with some Worcestershire sauce, a spoonful of brown sugar, a few drops of soy sauce or tamari, and some onion and garlic powder (just taste it to see what needs more). Now let’s hope it finally becomes barbecue weather…

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Source: European Commission, nu.nl

 

 

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