Food Safety AlertsIreland
Liquid Smoke Deadline Has Passed: Check Your Smoky Sauces
The EU deadline for liquid smoke has passed. A look at the additive trade shows what kitchens should ask their suppliers about smoky products.
In Short
- The European Food Safety Authority ruled about two years ago that liquid smoke can no longer be judged safe to eat.
- Products had until the start of July 2026 to switch to other ingredients or leave the shelves.
- Additive makers built replacements that taste similar, and most smoky products still seem to be on sale.
- The global additives market is put at about €75 billion, and Glanbia and Kerry are among the top ten suppliers.
RTÉ's business desk has looked at the fast-growing trade in food and drink additives. One case it follows closely is liquid smoke, which gives barbecue flavour to sauces, meats and cheese.
The European Food Safety Authority decided about two years ago that liquid smoke could no longer be deemed safe. The deadline to find alternatives passed at the start of July.
Additive firms did not stand still. They developed replacements that had to taste close to the original, and the article reports that most smoky products appear to remain on sale.
The wider market is large. The article puts additives at about €75 billion worldwide, possibly above €120 billion within a decade. Irish firms Glanbia and Kerry Group are both named among the ten biggest suppliers.
Growth comes from protein and fibre products, partly linked to weight-loss drugs, and from pressure in Europe to cut sugar and salt.
What Does This Mean For Your Restaurant?
If your kitchen uses smoked sauces, marinades or smoked cheese, ask your suppliers whether the recipe changed after the July deadline. A new recipe can change taste, ingredient lists and the claims on your menu.
Sources
This story summarises the articles below. Read them for the full details.