Flavours & Fragrances

Analysis

No smoke without fire

In response to concerns about cancer risks from additives used to create smoky flavours in food, the EU is moving to ban eight ingredients. With the popularity of smoky flavours on the rise, does this mean trouble for food manufacturers? Or is there an opportunity for innovation? With input from EFSA and EC sources, and Mike Bagshaw, founder of flavour house International Taste Solutions, Jim Banks finds out more.

Partner Content

close

Sign up to the newsletter: In Brief

Your corporate email address *
First name *
Last name *
Company name *
Job title *
Vist our Privacy Policy for more information about our services, how we may use, process and share your personal data, including information of your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.

Thank you for subscribing

View all newsletters from across the Progressive Media network.

close