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For decades, smoked flavor has conquered our taste buds with unparalleled effectiveness. When we taste them, we like to find this characteristic taste of the flame and the barbecue. But, after numerous analyses, many health professionals had warned against burning proteins once on the grills of our barbecue. To overcome this problem, food manufacturers have chemically reproduced these flavors in many products such as chips, but also knack sausages, certain hams and bacon, etc. However, today, a shadow hangs over this much appreciated flavor. Indeed, the latter would ultimately not be so recommended for our health.
Smoked flavor, which has long been a mainstay of the food industry, is facing increasingly numerous and complex challenges. Historically achieved by the addition of artificial flavors, often derived from liquid smoke or specific flavor compounds, this method is now subject to strict regulation. And after many years, the European Commission finally ended the authorization to use this delicious flavor.“Experts could not rule out risks of genotoxicity for any of the eight smoke flavors”alerted EFSA, the European Food Safety Authority.
The use of artificial smoked flavorings raises concerns about its potential health effects. “Protecting public health is our priority. All our assessments are based on the most recent knowledge and scientific evidence”indicated the EFSA to the‘UFC-Que Choisir. This is why the authorities wanted to change the way this flavor is produced. Manufacturers selling foods whose smoked taste replaces traditional smoking now have five years to transform their recipe. A real food revolution is therefore brewing.
