Regulation of smoke-flavour food additives

Following assessments by the European Food Safety Authority (EFSA) regarding potential DNA damage and cancer risks, regulatory bodies have moved to restrict smoke-flavour additives in food products.

The European Commission implemented a ban on eight smoke flavourings effective 1 July 2024, affecting items such as potato chips, sauces, and plant-based meat alternatives. While traditional smoked meats, cheeses, and fish are granted a transition period until 2029, other manufacturers must reformulate recipes to comply.

Turkey is also adopting similar measures based on EU standards. The Turkish Ministry of Agriculture and Forestry has established a phased timeline to ban ten primary smoke flavourings (coded SF-001 to SF-010) due to concerns regarding potential genotoxicity.

As of late 2026, Turkey has begun implementing this phased ban. For chips, sauces, and other general food categories, the import and marketing of products using these additives is set to end on 1 October 2026, with business-to-business sales concluding by 1 December 2026. Total prohibition of production, import, and marketing for these categories will begin on 1 January 2027.

Meat products, cheese, and processed fish and seafood are subject to a longer transition. Import and marketing for these items may continue until 1 June 2028, with a final deadline for production and marketing set for 1 August 2028. Products already on the market before these deadlines may remain on shelves until the end of their shelf life.