Smoke flavouring used in ham, rashers and crisps to be phased out as challenge fails

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Many food producers had been looking to Kerry Group to save their proverbial bacon, but the ingredients giant has lost its challenge against an EU move to phase out smoke…

Many food producers had been looking to Kerry Group to save their proverbial bacon, but the ingredients giant has lost its challenge against an EU move to phase out smoke flavourings.

The legal challenge was brought by the Tralee-based group following a Brussels decision to phase out smoke flavourings added to ham, rashers and crisps.

Kerry Group and food producers have had to stop relying on certain flavourings they previously added to snacks, such as smoky bacon crisps, in most cases using alternative ingredients to give a similar flavour.

The changes came about after European Union officials decided against renewing authorisation for the smoke flavourings two years ago, citing health concerns.

Use of the old smoke flavourings for meats, fish and cheese must be phased out by the middle of 2029.

Food producers are privately concerned it will be trickier to find suitable substitutes to add to these products that give the same smoky flavour.

The industry view is that returning to traditional methods of smoking meats and other food will be unrealistic for businesses.

Kerry Group, a big player in the smoke flavouring market, previously warned the Government that up to 40 per cent of the ham and bacon sold in Ireland relied on the smoke flavourings.

The European Commission, the powerful Brussels-based executive body that proposes and enforces EU law, decided against renewing the authorisation for several types of smoke flavourings in 2024. The change was backed by EU states in a vote.

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