Popular UK crisp flavour is being banned across Europe over health concerns (2024)

Brits may struggle to find their favourite snack when they head on holiday in the future, as the European Union has decided to ban smoky bacon crisps.

The decision will likely come as a shock to fans, but it follows research by the European Food Safety Authority (EFSA) which found some artificial smoke flavourings to be a potential health concern.

The flavourings are used as an alternative to smoking meat, and as a way to bring the smoky taste to items that can not be cooked over a flame or in a smokehouse.

The process of obtaining the flavour is known as pyrolysis, which involves purifying smoke to remove harmful components such as ash and tar. The end result is a liquid smoke that can be added to food.

The EFSA’s research linked smoky flavourings to genotoxicity, which it said is the ‘ability of a chemical to damage the genetic material of cells’. This is a concern as changes or mutations to genetic information within a cell may ‘increase the risk of developing conditions like cancer and inherited diseases’.

For this type of toxicity, the EFSA said it was not possible to define a ‘safe level’ of consumption, so a blanket ban was thought to be the best way to prevent ‘worst case scenarios’.

EU member states quietly agreed upon the ban at the end of April, and the smoky flavourings will be phased out completely over the next few years across Europe.

But it’s not just crisps that will be impacted by this, as these flavourings are often also added to meat, cheeses, fish, and sauces such as barbecue sauce.

Producers of these products will be given a transition period in order to find an alternative way to flavour the food.

A statement from The European Commision explained: ‘The Member States have endorsed a proposal from the Commission to not renew the authorisation of eight smoke flavourings for food. After a phase-out period, these flavourings will no longer be permitted for use in the EU.

‘The relevant decisions are based on scientific assessments by the European Food Safety Authority which concluded that for all eight smoke flavourings assessed, genotoxicity concerns are either confirmed or can’t be ruled out. EFSA’s opinion is based on an updated methodology, assessing new data submitted by the applicants. It concerns the specific flavourings which can be added to food, and not the food itself.

‘Following extensive discussions with Member States and stakeholders, the Regulation sets out different phase-out periods to give time for producers and operators to adapt to the new rules. When used to replace traditional smoking (e.g. hams, fish, cheeses) the phase-out period is five years. For uses where the smoke flavouring is added for extra flavour (e.g. soups, crisps, sauces), the phase-out period will be two years. The Regulation will be formally adopted by the Commission in the coming weeks, to enter into force later this spring.’

Smoky bacon crisps and other smoky flavoured items are still set to be available in the UK because of Brexit, but many Brits have been left baffled by the news, with some branding it ‘madness’ on social media.

Ireland, however, will be impacted by the ban with claims the farming sector could suffer as a result.

According to The Express, The Kerry Group has warned that the decision could cause ‘major economic harm’ as up to 40 percent of the ham and bacon sold in Ireland is reliant on the flavouring method.

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