Manufacturers: banning liquid smoke would make some foods more expensive
With Brussels deciding whether to ban the potentially toxic liquid smoke used in the food industry to flavour a range of meat, fish, cheese and vegetables, manufacturers say the decision will have negative consequences – it will cost money to put out the stoves, the business daily said on Friday.
„Natural smoke contains more harmful aromatic substances. But the product to be banned is išpurified and contains much less harmful substances. It has been promoted as better. Banning it would be disadvantageous for consumers because natural smoke is not šcleaner“, – E. Mackevičius reflects.
Companies expect a transitional period of up to 10 years. This would give manufacturers time to replace equipment and smoke alarms manufacturers time to develop the technology to remove harmful substances from the smoke. Or to develop new media.
Similar articles
Video
