Turkey to ban 10 smoke flavorings in food products

Turkey is implementing a phased ban on 10 specific smoke flavorings commonly found in products such as chips, sausages, cheese, and fish. This regulatory change follows evaluations by the European Food Safety Authority (EFSA), which identified potential genotoxicity risks associated with these additives.

The Turkish Ministry of Agriculture and Forestry has established a transition schedule, aligning with European Union practices. The ban will not be immediate across all food categories. For meat and meat products, cheese, and processed fish, the import and market supply of smoke flavorings and preparations can continue until June 1, 2028, with production, import, and market supply deadlines set for August 1, 2028.

However, other food categories will see an earlier phase-out. For these products, import and market supply will cease by October 1, 2026, with inter-business sales ending December 1, 2026. Production, import, and market supply will be prohibited from January 1, 2027.

Crucially, products already on the market before these ban dates will be allowed to remain available until their respective shelf lives expire. This means consumers might still find items containing the restricted flavorings after the official ban dates have taken effect. Authorities emphasize that traditional smoking methods differ from the use of smoke flavorings.

Consumers are advised to carefully check product packaging and ingredient lists for terms like "smoked," "fume," or "barbecue," and specifically look for the presence of "smoke flavoring" in the ingredients section to be aware of compliance with the new regulations.