The handling of smoke aromas in the EU is provided for in Regulations (EU) No. 1321/2013 and (EU) No. 2065/2003. Smoke aromas from primary smoke condensates are referred to as “Smoke aromas.” In contrast to almost all other aromas, they are only ever authorised for 10 years. Prior to expiry of this period all manufacturers are required submit a catalogue of questions and requirements to the European Food Safety Authority (EFSA, link: EFSA Safe food thanks to trust in science (europa.eu)). This also includes many studies on the risk assessment of smoke aromas. The existing primary smoke condensates from global manufacturers can still be used in food production up until 2029 and in aroma mixtures up until 2026.

Smoking is a very old method of preserving food such as meat or fish. In addition, the technology gives the product a new taste and an attractive colour. In recent years, there has often been controversy over the use of liquid smoke and its labelling in the list of ingredients. As proFagus Food Solutions, we are behind the term smoke aroma. Why? Because consumers can immediately see how the product has been refined or smoked. This is the only way consumers can be sure that a healthier and more sustainable process was used. This is not possible via the term “Smoke.” Due to the latest legal developments, we would like to point out the difference compared to “Smoke aromas” with the labelling in the list of ingredients as “Flavouring preparation” or simply as “Aroma” based the EU Aroma Regulation.

We produce our smoke aroma using a special process, the Reichert process. We use large-volume retorts for this purpose. What is special about it? There is no smoke that we need to laboriously condense and purify. We separate the aroma substances from the smoke in our reactors and reassemble the components according to customer requirements. In contrast to other manufacturers, we utilise all products during production. From smoke flavouring to acetic acid and special tars for the pharmaceutical industry to charcoal. For more information just click here (https://profagus.de/nachhaltigkeit/#nachh_verfahren)

The proFagus Food Solutions products definitely are. Thanks to our special retort process, our parent company adopts a particularly careful approach to the resources in our local forests. This has also been confirmed by independent experts.

The German Federal Office for Risk Assessment (BFR, link: homepage – German – BfR (bund.de)) stated very clearly in 2017 that foods with smoke aromas are even healthier than traditionally smoked product because their polycyclic aromatic hydrocarbon (PAHs) content is lower. Questions and answers on smoke aromas- BfR (bund.de). Recent findings suggest that safety questions remain unanswered in respect of use of smoke aromas. We will, therefore, be producing our smoke aromas differently in future.

No! Due to the lower proportion of PAHs, products that have been smoked with smoke aromas are even less harmful than traditionally smoked products. Smoke aromas are also in no way inferior to traditional smoking when it comes to shelf life. Studies have even proven a better protective effect for the food produced.

Smoke aroma itself is suitable for a vegan diet because no animal raw material is used in the production.