FAQs

Are smoke flavourings safe? Why have the authorisations in the EU not been renewed?
  • Recently smoke flavouring primary products were re-evaluated by the European Food Safety Authority (EFSA) as required by the EU Smoke Flavouring Legislation. EFSA agreed that the results of the genotoxicity safety studies on the primary products were negative, meaning no harmful effects were observed with regard to the complete mixture. However, EFSA identified concern for two components of the primary products, furan-2(5H)-one and benzene-1,2-diol, which are present in the smoke generated from wood. EFSA took a very conservative approach to its assessments and concluded that the primary products raise concern not based on the primary products themselves, but due to the presence of these two components, which are not unique to smoke flavourings and are present in many common foods. The actual risk of harmful affects arising from these components was not assessed by EFSA.
  • If the same component-based approach applied by EFSA to smoke flavourings was followed for coffee, this would mean, for example, that coffee should be taken out of the market due to the presence of two common heat-formed components (in this case from roasting), acrylamide and furan.
  • Although smoke flavourings are permitted to be used in other jurisdictions, the European Commission published their decisions not to renew the authorisations of any smoke flavouring primary products solely based on EFSA opinions, not taking into account other factors.
Do smoked ingredients contain furan-2(5H)-one and benzene-1,2-diol?
  • As smoke naturally contains furan-2(5H)-one and benzene-1,2-diol, when foods are smoked, these substances together with other components of smoke are carried to the smoked foods. So yes, all smoked foodstuffs potentially contain those substances. We are monitoring the levels of benzene-1,2-diol and furan-2(5H)-one in our smoked ingredients to ensure that when the maximum levels are introduced in the contaminants regulation, our products are compliant.
  • Smoke flavouring primary products (SFPPs) are obtained by condensing the smoke generated from the wood by controlled burning. The resulting liquid smoke contains the components that are naturally present in smoke, but in lower amounts as the production of SFPPs includes filtration and purification, critical processes for the removal of the harmful and inconsistent portions of smoke. Due to the requirements in the EU SFPPs have been robustly characterized analytically while data is too limited for assessment of constituent hazard and risk in conventionally smoked foods.
Which other foodstuffs do contain furan-2(5H)-one and benzene-1,2-diol?
  • These substances can also be found in a variety of foodstuffs as a result of cooking/heating.
  • Furan-2(5H)-one is a common heat formed component that can be found in many foods including bread, coffee, tea, apple juice and even certain oils that undergo Maillard reaction.
  • Benzene-1,2-diol has been identified in many foods such as olive oil, roasted coffee, cacao, fenugreek seeds, potato and onion.
Will the smoked foods/ingredients be banned due to the presence of furan-2(5H)-one and benzene-1,2-diol?
  • Under the current EU Legislation smoke flavourings need to be evaluated by EFSA. The substances present in smoke flavouring primary products, such as furan-2(5H)-one and benzene-1,2-diol, are considered as components according to the EFSA Guidelines. On the other hand, when the same substances are carried to the foods by smoking, they are considered as processing contaminants and evaluated differently than components.
  • We do not expect the risk managers to ban smoking foodstuffs, but we expect new maximum levels of processing contaminants (such as Polycyclic aromatic hydrocarbons - PAHs, benzene-1,2-diol and furan-2(5H)-one) to be set out for smoked foodstuffs or foodstuffs with “smoky” taste.
If I reformulate my product with smoked ingredients, will that also be banned?
  • Smoking is a traditional food preparation method. We do not expect the risk managers to ban smoking foodstuffs, but we expect new maximum levels of processing contaminants (such as Polycyclic aromatic hydrocarbons - PAHs, benzene-1,2-diol and furan-2(5H)-one) to be set out for smoked foodstuffs or foodstuffs with “smoky” taste.
  • We will continue to engage with all stakeholders including the risk managers and provide input at every stage of revising EU Contaminants Regulation to introduce new maximum levels.
Will maximum levels of PAHs in smoked foodstuff be regulated?
  • Maximum levels of PAHs have been set for certain smoked foodstuffs (such as smoked meat and fishery products) under the EU Contaminants Regulation.
  • We were informed that the risk managers are discussing to establish a maximum level for PAH in smoked cheese. Furthermore, there are discussions around lowering the maximum level for certain foodstuffs (such as smoked fishery products, smoked sprats, heat treated meat and meat products, smoked bivalve molluscs) based on recent available occurrence data.
  • Currently there are no maximum levels of PAHs or any other processing contaminants set out for the smoked ingredients that we offer.
  • We are already monitoring our PAH levels in our products, and our process allows us to develop ingredients with low PAH levels.
Will maximum levels of benzene-1,2 diol and furan-2(5H)-one in smoked foodstuff be regulated?
  • In the EU only maximum levels for Polycyclic aromatic hydrocarbons (PAHs) are set out by the Commission Regulation (EU) 2023/915 for certain smoked foodstuffs.
  • Currently the EU Contaminants Regulation does not regulate the levels of benzene-1,2-diol or furan-2(5H)-one in any foodstuffs. However, considering the current regulatory discussions on monitoring of furan-2(5H)-one and benzene-1,2 diol in conventionally smoked meat and meat products and smoked fish and fishery products, we foresee the regulators to introduce new restrictions for not only smoked foods but also to foods with “smoky” taste following the use of smoked ingredients.
  • We are monitoring the levels of benzene-1,2-diol and furan-2(5H)-one in our smoked ingredients to ensure that when the maximum levels are introduced, our products are compliant.
  • Kerry has already engaged with the authorities regarding the monitoring of furan-2(5H)-one and benzene-1,2 diol and will continue to contribute to this process by engaging with all relevant stakeholders.
Can I use these smoked ingredients in drenching or regeneration?
  • Smoked ingredients which are part of our Fire UP™ range, include options which are designed to be atomized or drenched, as well as options which are designed for direct use as an ingredient.
Why use smoked ingredients instead of reverting back to conventional smoking methods in meat applications?
  • Our smoke business prioritises sustainability, from sourcing to the final application. Our smoke conversion projects deliver reductions in GHG emissions, energy use, and land use for our customers. In the case of smoke flavourings this is backed by a peer reviewed and ISO 14040-2006, 14044-2006 compliant LCA.
  • As authorisations of SFPPs have not been renewed in Europe, we are trying to prevent an industry wide reversion to the less sustainable conventional smoking practices. If that occurs, it would result in an average increase of 28.47 kg CO2 eq per 1 ton of meat smoked. For context, if 3 million tons of meat are smoked in Europe using smoke flavourings from Kerry Red Arrow vs. conventional smoking, 91,500 tons of CO2 is removed, which is equivalent to removing nearly 22,000 cars from the roads. This is why Kerry Red Arrow is committed to finding alternatives solutions for Europe.
  • As we introduce new solutions to the market we will continue to prioritize sustainability, and continue building tools which help our customers to quantify the impact they are having on the environment.
How will the products made with smoked ingredients be labelled?
  • Our new range of smoked ingredients will offer solutions for the new regulatory challenges faced but will require some changes to labelling. Please contact us and we will be happy to advise you on the labelling change required for your products.
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