| Author (Corporate) | European Food Safety Authority (EFSA) |
|---|---|
| Publisher | EU |
| Publication Date | 2013 |
| Content Type | Key Source, Overview |
|
Smoking is traditionally used to help preserve certain foods such as fish, meat and dairy products and the smoking process also changes the flavour of foods. Since July 2008, the risk assessment of smoke flavouring is carried out by the European Food Safety Authority's Panel on food contact materials, enzymes, flavourings and processing aids (CEF). |
|
| Source Link | Link to Main Source http://www.efsa.europa.eu/en/topics/topic/smokeflavourings.htm |
| Subject Categories | Business and Industry |
| Countries / Regions | Europe |
