Smoked aromas have been in the spotlight since the European Food Safety Authority (EFSA) evaluated in November the eight aromas available on the market and used in the food industry. The scientific analysis, at the request of the European Commission, stated in its conclusion that the genotoxicity of these artificial substances, currently legal, could not be ruled out. The EFSA resolution has caused concern among users and entities due to the risk they pose in the development of diseases such as cancer, and the Commission already plans to debate its ban at the beginning of 2024.
The Organization of Consumers and Users (OCU) has been the latest to pressure the administration to remove these aromas from the market. The entity has requested the Spanish Agency for Food Safety and Nutrition (AESAN) to ban the eight components found in many products available in supermarkets "as long as it cannot be demonstrated that they do not pose a risk to the health of consumers."
Smoking is a method used to preserve certain foods such as fish, meat or dairy products such as cheese, as well as it has been used to modify their flavor. It can be achieved through traditional smoking or with the application of artificial smoke aromas. These substances are frequently used in processed foods that want to imitate the flavor, such as chips, sausages, soups, sauces or soups, as well as fish and meat. Furthermore, the warning comes at a time when foods with this flavor are abundant. During the Christmas holidays, smoked salmon or cheeses are typical, some of which use this type of components.
In its writing, the OCU has also appealed to the responsibility of the European institutions and the EU member states, who must approve or not the ban on aromas on the market. The substances currently used by the food industry were previously analyzed when the manufacturers requested authorization for sale, between 2009 and 2012. Safety problems were then identified and, despite their testing, a more limited use of them was recommended, which was not It has been respected on several occasions.
The European Commission plans to push for a ban on the eight flavorings analyzed by EFSA in early 2024. "Taking into account the scientific conclusions and the safety concerns, the Commission has already started talks with EU Member States European Union, with a view to withdrawing the community authorizations of the aromas in question to protect the health of citizens," explains Stefan de Keersmaecker, Commission spokesperson, in statements to La Vanguarida.
The meetings between the Member States started on November 20 and the withdrawal of smoke aromas from the market could take place at the beginning of 2024, according to Keersmaecker. The manufacturers of these smoked products requested to renew the approval, at which time the Commission began the procedures to reevaluate their genotoxicity.
Genotoxicity is the ability of a chemical to damage the genetic material of cells. When it occurs, the risk of developing diseases such as cancer and other inherited pathologies increases significantly. For this reason, EFSA concluded that it was not possible to determine the safety level of the substances.
"Its presence in processed foods is dispensable and, above all, the precautionary principle must prevail to protect the health of consumers," explains the OCU, which also points out that alarm should not be raised: "Follow a balanced diet in which "Priorizing fresh products and various foods that make up our diet is the best way to diversify risks."
