Saka summed up the EU introduces a ban on smoke aroma in foods due to the risk of cancer. The smoke aroma is added to foods such as meat, fish and cheese, and gives smoked taste and color. Food producers are looking at alternative production methods and phase out the smoke aroma from their products. Product without smoke aroma will come to the market in two pools shallow different transition times to replace smoking rooms. Coop and other retail chains are in the process of replacing the smoke aroma in their own product. The smoke aroma is added to foods such as meat, fish or cheese, and is an alternative to the traditional smoking process. Earlier, smoke aroma has been seen as safer than smoking the food, but this seems to have been a truth with modifications. There is fear of cancer that is the reason for the ban, according to senior adviser in the Chemical Food Safety Section in the Food Safety Authority, Ellen Kielland. – Risk assessment from EFSA concluded that the smoke aromas contained substances that can be genetic ox. It will say that they can cause cancer in humans by damaging the genetic material, she explains. At the same time, she emphasizes that the smoke aroma is added in small quantities, and we get little of these substances. Nevertheless, it will be a ban, which goes beyond more food favorite. Must change ham cheese and barbecue sausages smoke aroma is found in a variety of foods, among the most common are sausages, bacon, and ham. The smoke aroma is also used to give smoked flavor on product such as bell peppers, soups, sauces, drinks and chips. It also gives the color of the outside of the product according to Kielland. – The smoke aroma is a product that is made by reindeer, fractionation and condensation of smoke, and where osk, tar and cattle are removed. The smoke aroma can be used in a smoke chamber or smoking room, she explains. After a quick look at the store, one can see that between other barbecue sausages and kavli’s ham cheese contained such a smoke room. Barbecue sausage from Guild contains smoke aroma. Photo: Sunniva Grimstad Hestenes / news It also makes barbecue ribs to Rema 1000 Photo: Sunniva Grimstad Hestenes / news Røykaroma is also in ham. Photo: Sunniva Grimstad Hestenes / news – We are looking at alternative production methods, says senior communications adviser in Nortura, Marthine Haugan Petersen. Today, they use smoke rooms in product such as sausages, bacon and some toppings. – The smoke aroma has long been counted to be the most health -friendly technology to get smoky flavors on the product, but we will of course adapt our production to the new EU guidelines. Kavli’s ham cheese contains smoking rooms, and they must now phase out the substance in its product after the EU’s prohibition. Photo: Cicilie S. Andersen Difficult to phase out of some product Communications Manager NorgesGruppen, Kine Søyland says they have already started phasing out the smoke rooms in several products. – And has already taken out the smoke aroma in some products such as other snacks with bacon flavor and chili nuts. When it comes to phasing out in the meat product with smoke aroma, we have not come as far, says Søyland. Kine Søyland Communications Manager in NorgesGruppen, Kine Søyland. She says this is difficult because it often required new equipment at the manufacturers. The time they have to phase out the smoke aromas here is also longer than for other products. It is June 2029, while the deadline for other foods in July 1 this year. – But these are also easier to do something, for example, a smoked smoke room with smoked salt. This will cause the product to come to the market in two pools, says Senior Advisor in Coop, Knut Lutnæs. – Since there are two different transition times to replace the smoking room, on the basis of the method for adding the smoke aroma that will be useful, the product without the smoking room will come to the market in two pools. Knut Lætnessenior adviser for communication and authority contact in Coop, Knut Lætnes. He says they are also in full time to replace the smoke aroma in Coop’s own product. – The goal is to adjust the product so that our customers will get as good and tasty products as today. Published 28.04.2025, at. 10.33 Updated 28.04.2025, at. 12.37
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