Is your business ready to thrive without primary smoke ingredients?
Smoke flavour profile are growing in popularity
Component content
From barbecue pork to moreish crisps and dips, products with a smoke flavour profile are growing in popularity.
Consumers are demanding more flame-inspired experiences and the sector is projected to grow from USD 93 million in 2023 to 245 million in 2030.
But health concerns have led the EU commission to withdraw authorisation for eight primary smoke flavouring ingredients. The complexity of smoke flavour profiles means they’re not straightforward to recreate. How can you satisfy consumers with authentic smoke flavour experiences without falling foul of the regulations?
Partner with us to reformulate your productsReach out to us at europe.primarysmokefree@givaudan.com to start the transition. |
Learn more
Component content
“Working on primary smoke ingredients is a journey full of challenges. Understanding primary smoke’s complexity and its impact in product development is key – this is where we start. A perfect match is not possible, but the most important thing is recreating the same eating experience as the original product.”
Olivia Eudot d’Eyssautier, Senior Flavourist Culinary
Your questions, our answers
Component content
Your questions, our answers
Find out more about what the EU regulatory changes mean for you and your product development.
Element
What does the new EU regulation mean for primary-smoke ingredients?
Text
In 2024 the European Commission decided to ban eight smoke flavouring primary products with specific transition periods.
Which product categories are affected by this regulation?
Text
The regulation will impact final food products containing primary smoke products (i.e. snacks, sauces, processed meat) and also compounded smoke flavouring formulations.
Is there a transition period for existing products?
Text
Yes, there is a transition period:
- Primary smoke products can be used in the following final food products until 1 July 2029: Cheese, meat, processed fish and fishery products including crustaceans and molluscs, fish roe and corresponding sub-categories.
- For all other categories, primary smoke products can be used in final food products until 1 July 2026.
The transitional measures apply to both the final food and to compounded flavouring formulations.
What should companies do to prepare?
Text
If your company sells these products, you will need to review your recipes and reformulate them quickly to comply with the new regulations.
How do primary smoke-free flavouring solutions differ from smoke flavourings solutions?
Text
Primary smoke-free flavouring solutions with smoke flavour profiles are not impacted by the regulatory changes. Primary smoke free flavouring solutions can be labelled as natural flavourings according to current EU regulation for flavourings 1334/2008.
Smoke without fire: a complex process
Component content
Smoke without fire: a complex process
Replacing primary-smoke ingredients can significantly impact a product’s signature flavour. Here are some of the things formulators must consider when creating authentic primary smoke-free experiences.
Wood and smoke type
Different wood types, temperatures and techniques create different flavour profiles.
Holistic flavour profile
Body, richness and how long flavour lasts all have an impact.
Market preferences
Consumer preferences can vary significantly from region to region.
Cost-flavour balance
Understanding the extent to which customers will pay more for better taste is key.
Where some see challenges, Givaudan sees solutions
Component content
Where some see challenges, Givaudan sees solutions
Since 2017 we’ve been working tirelessly to fully understand what makes a captivating smoke flavour profile and develop new taste tools to help you transition your products to primary-free smoke.
Compliance
All our primary smoke-free solutions are completely free from primary smoke – including any derivatives – making them fully compliant with the latest EU regulations.
Safety
All our flavourings and ingredients prioritise consumer safety with strict adherence to regulations and toxicology.
A holistic approach
Each of our solutions meticulously rebuilds the flavour profile layer by layer, ensuring each carefully curated ingredient delivers an authentic smoke flavour profile.
Our solutions
Component content
Our solutions
From ready-to-go natural flavourings to co-created signature smoke flavour profiles, we have the solutions and experts to help you reformulate.
Ready-to-go natural flavourings
Start the transition today with our ready-to-go natural flavourings and foodstuff solutions.
Choose the closest profile to your original smoke profile, including beechwood or oak and fire-roasted aromas typical of an open flame or grill or recreate smoking techniques such as cold smoke, hot smoke and woody smoke.
Co-creation
Collaborate with our expert flavourists and technologists to tailor your ideal smoke profile at a price point that works for your consumers. Benefit from our team’s deep expertise of flavourings, aromas and ingredients, sensory tools, proprietary research, AI-driven co-creation solutions and regulatory knowledge.
Fire portfolio
Discover our newly expanded fire portfolio of grilled, smoked, and culinary ingredients to help you navigate the transition period. Inspired by global and local research and developed by a renowned grilling expert, these ingredients will bring out bold, fiery flavours in your food and snack offerings. Choose from a pure, intense or more holistic fire experience.
Partner with us
Component content
Partner with us to create delicious food experiences without primary smoke ingredients
From proprietary consumer insights to formulation and regulatory expertise, we’d love to work alongside you to create authentic and delicious primary-smoke free experiences.
Reach out to us at europe.primarysmokefree@givaudan.com to find out more about how we can support you and your team.