SMOKE FLAVOURINGS
July 1st, 2002
BY KEITH NUTHALL
STANDARDISED European Union-wide safety assessment procedures for authorising manufactured smoke flavourings have been proposed by the European Commission. Brussels considers these flavourings - produced by condensing fresh smoke into water - as safer than traditional smoking techniques for meat and other products. Applications would have to be accompanied by detailed information on production, uses, chemical specifications, toxicological studies and methods for sampling and detection. Authorisations would last 10 years.
STANDARDISED European Union-wide safety assessment procedures for authorising manufactured smoke flavourings have been proposed by the European Commission. Brussels considers these flavourings - produced by condensing fresh smoke into water - as safer than traditional smoking techniques for meat and other products. Applications would have to be accompanied by detailed information on production, uses, chemical specifications, toxicological studies and methods for sampling and detection. Authorisations would last 10 years.
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