From chips and cheese to salami and fish: A ban period begins in markets!

The use of certain smoke flavoring agents found in numerous products such as chips, salami, sauces, cheese, and processed fish will be discontinued. As part of the regulation, the use of these substances will be phased out through a transition process that will be implemented on different dates depending on the product group.

THE DEADLINE FOR THE FIRST PRODUCT GROUPS EXPIRES IN 2026

According to the news in the Food Bulletin, the import and placing on the market of chips, sauces, and other related food categories covered by the regulation will end on October 1, 2026.

The final date for businesses to sell these products to one another has been set as December 1, 2026.

Production, import, and placing on the market activities in these categories will not be permitted as of January 1, 2027.

THE TRANSITION FOR SOME PRODUCTS WILL EXTEND TO 2028

A different schedule will be applied for meat and meat products, cheese, processed fish, and other aquatic products.

The transition period granted for compliance with the regulation in these product groups will continue until 2028.

PRODUCTS ALREADY ON THE MARKET WILL BE ALLOWED TO REMAIN ON SHELVES

With the entry into force of the bans, it will not be necessary to recall products that have already been placed on the market.

Products that were placed on the market before the specified dates and contain smoke flavoring agents will be allowed to remain on sale until their existing shelf life expires.

PRODUCT CONTENT WILL BE CHECKED VIA PACKAGING

To determine whether a product falls under the scope of the regulation, consumers will need to check the ingredients list rather than the descriptions on the front of the packaging.

The presence of terms such as "smoky," "smoked," or "barbecue" on a product does not in itself mean that a smoke flavoring agent has been used. The determining factor will be the phrase "smoke flavoring" found in the ingredients section.

THE DECISION IS BACKED BY EFSA EVALUATION

The justification for the regulation lies in the evaluations of the European Food Safety Authority (EFSA).

In its reviews, EFSA stated that the risks regarding the potential of certain smoke flavoring agents to damage genetic material could not be completely ruled out. Following this, a phased schedule based on product groups was established to end the use of these substances.

News Source: 12punto