Turkey Bans Smoke Aroma Additives in Chips, Meats, and Cheeses by 2028

Turkey is set to implement a phased ban on the use of 10 primary smoke aroma additives in various food products, including chips, sauces, processed meats, cheeses, and fish products. This regulatory shift follows evaluations by the European Food Safety Authority (EFSA) that raised concerns about the potential genotoxicity of these additives.

The new regulations, determined by the Ministry of Agriculture and Forestry's General Directorate of Food and Control, aim to eliminate risks associated with the additives' potential to damage genetic material. The timeline for the ban varies across product categories, mirroring decisions made in Europe.

For products like chips and sauces, the use and supply of these aroma additives will cease by October 1, 2026. Sales between businesses must end by December 1, 2026, and a complete prohibition on production, import, and market supply will take effect on January 1, 2027.

Processed meat, cheese, and fish products will have a longer transition period. The import and supply of these items containing the specified aroma additives can continue until June 1, 2028, with the final ban date set for August 1, 2028. Importantly, products manufactured and supplied before the ban dates can still be sold until their expiration dates.

The regulation specifically excludes traditional smoking and smoking processes used in the production of smoked and cured products. The distinction is made between aromas derived from conventional smoking methods and the industrial primary smoke aroma additives. Consumers are advised to check ingredient lists for the presence of "smoke aroma additives."