Europe's decision has gone unnoticed: why will chips, ham and even “smoked flavor” soups disappear ?

Les chips au “goût fumé” disparaîtront des rayons dans les mois à venir. Envato Elements

Member states have approved a European Commission proposal not to renew the authorization of eight artificial smoke flavorings for foods. Explanations.

They had been in the crosshairs of health authorities for years. But they will soon disappear.

Le Figarohighlighted on Friday June 14 a decision of the European Union of April 24 which went somewhat unnoticed in the eyes of the general public, although very concerned: the Member States approved a proposal of the European Commission aiming not to renew the authorization of eight artificial smoke flavorings for foodstuffs. In short, chips, ham, cheese, bacon or even soups with a “smoked taste” are living their last months on supermarket shelves.

This decision is based "on scientific assessments carried out by the European Food Safety Authority (EFSA), which concluded that, for the eight flavors of smoke assessed, the risks of genotoxicity are confirmed or cannot be excluded”, notes a press release from the representation in France of the European Commission.

Potentially dangerous

Genotoxicity, explains Sud Ouest, is “the capacity of a chemical substance to damage the genetic material of cells. Which should not be taken lightly according to the EFSA, as it can increase the risk of developing conditions such as cancers or hereditary diseases”.

Chips, sauces, lardons… Ces produits au goût "fumé" devraient bientôt être interdits à la vente (mais pas tous) pic.twitter.com/y7oPk3GGyD

— BFMTV (@BFMTV) June 16, 2024

The fact remains that these potentially dangerous foods, popular with many consumers based on the number of references available, are not going to disappear immediately. The withdrawal will be gradual, in particular to allow the manufacturers of these products to adapt.

In two or five years

“When smoke flavoring is used to replace traditional smoking (hams, fish, cheeses, etc.), the period The phase-out period is five years, the statement said. For uses where smoke flavoring is added to enhance flavor (e.g. , soups, chips, sauces), the phase-out period will be two years.”

The regulation is supposed to come into force before summer.