Turkey begins phased ban on smoke flavorings in various foods

Turkey has initiated a phased ban on certain smoke flavorings used in various food products, including chips, sauces, sausages, cheese, and processed fish. This decision follows scientific assessments by the European Food Safety Authority (EFSA), which raised concerns regarding the potential genotoxicity of ten primary smoke flavorings (coded SF-001 to SF-010) and their possible risks to DNA.

The Turkish Ministry of Agriculture and Forestry has established a transition calendar aligned with European Union practices. The timeline varies by product category:

For chips, sauces, and other general food categories, the import and marketing of these products will end on October 1, 2026, with business-to-business sales concluding by December 1, 2026. Production, import, and marketing will be entirely prohibited starting January 1, 2027.

Meat and meat products, cheese, and processed fish and seafood will have a longer transition period. The import and marketing of these items can continue until June 1, 2028, with a final deadline for production and marketing set for August 1, 2028.

Products already on the market before the respective deadlines will be allowed to remain on shelves until the end of their shelf life. Consumers are advised to check ingredient lists for smoke flavorings rather than relying solely on labels like “smoked” or “barbecue,” as traditional smoking methods are distinct from the use of these additives.