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Food safety: “smoke flavor” flavors will desert the shelves
In the sights of scientists, the “smoky taste” aroma popular with manufacturers and consumers will partly disappear from certain products. In question, the danger it represents for health when it is produced artificially.
(France 2)
In the sights of scientists, the “smoky taste” aroma popular with manufacturers and consumers will partly disappear from certain products. In question, the danger it represents for health when it is produced artificially.
You have probably already tasted it in chips, sauces, or even cold meats. This little “smoky taste” is good for the taste buds, but not necessarily for your health. It should disappear from some products when it is obtained by an artificial process, not a natural one. In total, eight smoke flavorings contained in foodstuffs are concerned.
The amateurs are resigned: “It tastes better, it’s more flattering, but too bad, I prefer to lower my pleasure and eat a little healthier”comments a consumer. “It’s good to take it off, because we will be less tempted”, adds another. At the origin of this decision, the European Commission, which is based on scientific studies by the European Food Safety Agency. Artificial smoke flavors are obtained by liquefying real smoke, which could represent a “genotoxic” risk, as consumer associations point out.
