Are smoky BBQ-flavoured chips a health risk? What’s behind a ban in Europe

globalnews.ca:

BBQ season, eagerly reaching for their favourite smoked-flavoured chips and barbecue treats. However, while these snacks are a staple of summer gatherings, Europe’s recent ban on smoked flavours due to potential genotoxicity concerns is prompting a closer look at their safety.In April, the European Union (EU) moved to ban several artificial smoke flavourings found in popular foods such as chips, cheese, barbecue sauce and ham, citing potential health concerns related to cancer.Flavours such as smoky bacon chips will be phased out across all EU countries over the next two to five years.

According to a European Commission report published in April, cancer risks are linked to the purification process of smoke, including the removal of components like tar and ash, before the flavouring is added to food.“The relevant decisions are based on scientific assessments by the European Food Safety Authority (EFSA) which concluded that for all eight smoke flavourings assessed, genotoxicity concerns are either confirmed or can’t be ruled out,” the report stated.To achieve that smoky taste in snacks, sauces, and soups, food manufacturers often turn to smoked flavourings. These flavourings are created through a process called pyrolysis, where wood is burned and the smoke is carefully purified.