The ban, which will be phased in over the next few years, has been introduced as the EFSA felt it was not possible to define a safe level of…
In a move that will see Europe eventually ban the sale of smoky bacon flavoured crisps, the European Food Safety Authority (EFSA) has acted in response to concerns that certain food flavourings may damage the genetic material of cells, leading to “genotoxicity” which may increase the risk of cancer.
The addition of artificial smoke flavourings to food as an alternative to “smoking” adds a smoky taste to food stuffs which cannot be cooked in flame or in a smoke house. The flavouring is often added to meat, cheese, fish and barbeque sauce and is created by a process known as “pyrolysis”, purifying smoke to remove harmful components.
The ban, which will be phased in over the next few years, has been introduced as the EFSA felt it was not possible to define a safe level of consumption.
The Metro (Editions, 3rd and 11th June 2024) further report that some food manufacturers will be disproportionately affected by the EFSA action. The Kerry Group is currently reliant on the smoking method for 40% of its ham and bacon sold in Ireland.
The UK, as it remains outside the European Union, will be unaffected by the ban for goods sold in the UK.
Joanna is a principal associate, with over 9 years' experience in defending personal injury claims for insurance companies, commercial businesses, local authorities and the NHSLA. Joanna specialises in all types of multi track and high value industrial disease litigation, with a particular interest in hand arm vibration syndrome, work related upper limb disorders and asbestos related conditions. She is part of our Midlands disease team, based in our Leicester office.
Jim specialises in occupational disease cases with particular interest in respiratory disease, work related upper limb disorders and noise induced hearing loss claims.
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