New rules for smoke flavourings
Meat processors will have to comply with legislation controlling the use of smoke flavourings from 1 January 2015, the Food Standards Agency (FSA) has revealed.
The FSA said new legislation, published in the Official Journal of the European Union, would apply from January next year, with processors given a year to reach complaince.
The rules list 10 smoke flavouring products permitted for use in food, with details of maximum permitted levels and the foods to which the flavourings can be added.
The FSA said smoke flavourings can be used directly on meat to produce a smoky taste, or used to make smoke flavourings for sauces. “They can also be used as a direct replacement for the traditional smoking of foods to produce smoked meat and fish,” it added.
The 10 permitted flavourings have all been evaluated for safety by the European Food Safety Authority (EFSA).