European potato chip and snack manufacturers can no longer place products containing eight formerly authorised smoke flavouring primary products on the EU market following the expiry of a regulatory transition period on July 1, 2026.

The deadline forms part of the European Commission’s decision not to renew the authorisations of eight smoke flavouring primary products after safety assessments by the European Food Safety Authority. EFSA concluded in November 2023 that concerns regarding genotoxicity could not be ruled out for any of the eight products assessed.

Commission Implementing Regulation (EU) 2024/2067 subsequently removed all ten entries from the previous Union list of authorised smoke flavouring primary products. Eight were subject to non-renewal decisions, while the authorisations of two others had already expired at the end of 2023 after no renewal applications were submitted.

The regulation established different transition periods according to food category. Cheese and cheese products, meat, processed fish and fishery products and fish roe can continue to use the affected smoke flavourings under transitional arrangements until July 1, 2029.

For all other food categories, however, including potato chips and other savoury snacks, products containing the affected smoke flavourings could only be placed on the market until July 1, 2026. Foods placed on the market before that deadline can remain on sale until their minimum durability or use-by date.

The distinction reflects the role of smoke flavourings in different applications. The Commission allowed the longer period for foods where smoke flavourings can replace traditional smoking processes and where changing production methods may require significant investment. For other categories, the shorter transition period was intended to provide manufacturers with time to adjust formulations.

Biospringer by Lesaffre has highlighted the regulation as a driver for reformulation in snacks, sauces and other savoury products and is positioning fermentation-based ingredients as alternatives for manufacturers seeking smoky flavour profiles.

Its Springer Signature SY101 is a fermentation-based smoked yeast ingredient designed to provide traditional wood-smoke notes and umami and is promoted by the company for applications including snacks and seasonings. Biospringer also offers Springer Signature SM102, a fermentation-based natural flavouring intended to provide smoked and meaty notes in savoury formulations.

The regulatory change does not amount to a general prohibition on smoked flavours or traditionally smoked foods. It specifically concerns the smoke flavouring primary products previously authorised under the EU’s dedicated regulatory framework.

For potato chip manufacturers, however, the July 2026 deadline means formulations sold in the EU can no longer rely on the eight affected primary smoke flavourings, making alternative flavour technologies increasingly relevant for barbecue, smoked and similar savoury profiles.