Authorised Regulated Food and Feed Products for Great Britain

Source material: Maple (Acer saccharum): 25 - 60 %

Oak (Quercus alba): 10 - 40 %

Hickory (Carya ovata): 10 - 25 %

Ash (Fraxinus americana), birch (Betula papyrifera and Betula alleghanisensis), cherry (Prunus serotina), beech (Facus grandifolia): 0 - 15 % (in total)

Purity: Arsenic: < 3.0 mg/kg

Cadmium: < 1.0 mg/kg

Lead: < 5.0 mg/kg

Mercury: < 1.0 mg/kg

Specification: Phenols: 10.0 - 15.0 mg/ml

Carbonyl compounds: 12.0 - 17.0 wt. %

Water: 60.7 - 65.1 %

pH: 2.15 - 2.6

Acid % (expressed as acetic acid): 10.5 - 12.0 wt. %

Conditions of use: Food category Maximum level

1.7 Cheese and cheese products 0.2 g/kg

8.1.2 Meat preparations 2.5 g/kg

8.2 Processed meat 2.5 g/kg

9.2 Processed fish and fishery products including mollusks and crustaceans 2 g/kg

9.3 Fish roe 2 g/kg

12.2 Herbs, spices, seasonings 3 g/kg

12.6 Sauces 3 g/kg

15 Ready-to-eat savouries and snacks 3 g/kg

Food category	Maximum level
1.7	Cheese and cheese products	0.2 g/kg
8.1.2	Meat preparations	2.5 g/kg
8.2	Processed meat	2.5 g/kg
9.2	Processed fish and fishery products including mollusks and crustaceans	2 g/kg
9.3	Fish roe	2 g/kg
12.2	Herbs, spices, seasonings	3 g/kg
12.6	Sauces	3 g/kg
15	Ready-to-eat savouries and snacks	3 g/kg

Notes: Maximum levels refer to levels in or on food as marketed. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor. If primary products are used for the production of the derived smoke flavourings, the maximum levels shall be adjusted accordingly.

When combinations of smoke flavourings are used in or on foodstuffs, the individual levels shall be reduced proportionally.

In case smoke flavourings are permitted to be used in processed meat (food category 8.2) or in processed fish and fishery products (food category 9.2) and these foods are smoked in a smoking chamber by regenerating smoke by using these permitted smoke flavourings, the use shall be in accordance with good manufacturing practices.

The presence of a smoke flavouring shall be permitted: (a) in a compound food other than as referred to in the Annex, where the primary product is permitted in one of the ingredients of the compound food; (b) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation. This shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children.

Link to legislation: Retained EU Regulation 1321/2013

The Novel Foods (Authorisations) and Smoke Flavourings (Modification of Authorisations) (England) Regulations 2022

SmokEz C-10