FLEISCHWIRTSCHAFT international_04_2018

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38 Fleischwirtschaft international 4_2018 Legislation Smoking Technologies Assessment under the European food law Smoking foodstuffs by exposing them to smoke that is generated from primary smoke products offers many advantages. With this technology it is possible to convert primary smoke products as defined by Regulation (EC) No 2065/2003 (EU Regulation on Smoke Flavourings) into smoke which is then fed into the smoking chamber. The smoking process is akin to conventional smoking, including, for example, the time of exposure of the products in the smoking chamber. There are undoubtedly many health benefits to the consumers, because primary smoke products are pre-purified and thus largely free from harmful substances. Beyond that, the technology is resource-efficient and ensures increased occupational safety. There is no specific legal framework for the smoking of foodstuffs by locally burning organic materials (conventional smoking). Merely the principles of good manufacturing practice and the general guidelines of food safety law are applicable here. Furthermore, the requirements for the maximum permissible levels of contaminants in foodstuffs apply. However, it is necessary to stipulate exceptions for smoked foodstuffs on a regular basis. Such exceptions must allow higher maximum levels because otherwise, conventionally smoked products would not be marketable. The food law does not provide any specific regulations for the smoking of foodstuffs using smoke that is generated from primary smoke products. There are only legal provisions stipulating the requirements for the basic product, thus the primary smoke products, which have to be approved on the basis of a safety assessment. The approval procedure for primary smoke products is laid down in the context of the EU Regulation on Smoke Flavourings (namely in Regulation EU No 1321/2013). This entails issues of interpretation: The basic product used for smoking (primary smoke products) falls under the law on smoke flavourings in accordance with the letter of the law. However, there is no use of smoke flavourings as such; the product in use is smoke. The so-called REFIT process of the European Union represents a kind of fitness check for food legislation. Within the context of this process the European Commission was asked whether it considered the existing legal framework for modern smoking technologies necessary to be adapted. Special emphasis was put on the idea to introduce general uniform rules for smoking techniques, that is irrespective of the basic materials used, and of the type and location of combustion of organic materials. Regulation (EU) No 1321/2013 solely requires approval of a basic material for smoking techniques using primary smoke products. There is no legal framework for other smoking techniques. Thus, any type of organic material can Advertisement There is no specific legal framework for the smoking of foodstuffs by locally burning organic materials (conventional smoking). Photo: siepmannH / pixelio.de be used (burnt) without prior inspection or authorisation. This may entail problems, especially with respect to contaminants. In a communication dated 8 May, 2018, the Commission declared that basically, it did not consider the existing legal framework necessary to be adapted (apart from some editorial adaptations in connection with food labelling). The Commission argued that the process of smoking, which also included the “use of generated smoke” produced from primary smoke products, fell under various regulatory measures (e.g. under the Food Information Regulation (Regulation EU No 1169/ 2011) with regard to food information, or under European legislation on contaminants with regard to contaminants). Even if the Commission’s answer sounds a little "meatless", we think it must mean the following: The Commission confirms that the process of smoking foodstuffs using smoke that is generated from primary smoke products is indeed a smoking technology; it does not imply the application of the (liquid) ingredient “smoke flavouring”. However, if it is a smoking technology, the principle that all smoking techniques have to be labelled the same way must be applied. As a consequence, the reference to information requirements under the Food Information Regulation must point to Annex VI Section A No 1 to the Food Information Regulation. Therefore, foodstuffs that are treated with this technology must be labelled as being “smoked”. Accordingly, the structure of the list of ingredients will be similar to that of conventionally smoked products. In our opinion, this understanding does not contradict a resolution of the food hygiene and food of animal origin working group, ALTS (73rd conference in Berlin from 23-25 June, 2014, agenda item 19) concerning the labelling of smoke flavourings as such when used in food production. Call Smoke by its name! r Dr. Markus Grube, Gummersbach, Germany
Fleischwirtschaft international 4_2018 39 Calendar CALENDAR 12 – 14 September St. Petersburg, Russia 3rd IIR Conference on Cold Applications in Life Sciences ITMO University ( +7 911 095-75-48) 8 – 12 October Moscow, Russia Meat Industry / AgroProdMash IFWexpo Heidelberg GmbH ( +49 6221 1357-0) 17 – 20 September Moscow, Russia WorldFood Moscow, 27th International Food Exhibition ITE Group ( +44 207 596 5086) 15 – 17 October Muscat, Oman Food and Hospitality Oman Exhibition & Conference 2018, Oman Convention & Exhibition Centre Muscat ( +968 24660124) 20 – 22 September Beijing, China 21 – 23 September Nairobi, Kenya 25 – 27 September Nuremberg, Germany CIMIE – The 16th China International Meat Industrie Exhibition 2018 CMA ( +86 10 84119370) Food & Hotel Kenya Expo 2018 Grow Exhibitions ( +971 4 3964906) FachPack NürnbergMesse ( +49 911 8606-8676) 17 – 19 October Ho Chi Minh City, VNM 21 – 25 October Paris, France 23 – 24 October Hattersheim, Germany Vietstock, 2018 Expo & Forum Vietnam UBM ( +84 28 36 222 588) SIAL Paris Sial Paris ( +33 1 76 77 13 33) Training course on the machine type FCA 100/140, Poly-clip System GmbH & Co. KG ( +49 6190 8886-341) 26 – 27 September Latam, Mexico 27 - 29 September Mumbai, India 30 September – 4 October Pozan, Poland 1 – 2 October Cologne, Germany FoodTech Summit & Expo 2018 Énfasis Alimentación ( +52 55 5605 1777) Annapoorna – World of Food India Koelnmesse YA Tradefair PvT. Ltd. ( +91 22 28715200) Polagra Tech/Food Poznań International Fair Ltd. ( +48 61 869 2000) Revolution in Food and Biomass Production (REFAB), Future Protein Award, nova-Institut GmbH ( +49 2233 481440) 25 October Hattersheim, Germany 1 – 2 November Hattersheim, Germany 6 November Hattersheim, Germany 6 – 8 November Dubai, UAE Training course on the machine type FCA 80, Poly-clip System GmbH & Co. KG ( +49 6190 8886-341) Training course on the machine type FCA 120/160, Poly-clip System GmbH & Co. KG ( +49 6190 8886-341) Training course on the machine type FCA 80, Poly-clip System GmbH & Co. KG ( +49 6190 8886-341) Gulfood Manufacturing, Dubai World Trade Centre ( +971 4 332 1000) Marel Reliability for chicken processing with an all-time high speed Marel Poultry is the world’s first supplier of integrated 15,000 bph lines. Dealing with such high speed, there is no other way than to have reliability; if not, every minute of malfunctioning means 250 lost chickens. Therefore the company has profoundly tried and tested its new 15,000 bph configuration before launching it at the market. After this long period of extensive research and development, it is labeled as a proven solution. All systems are set for a processing speed of 15,000 bph. From live bird handling with Atlas and stunning with CAS SmoothFlow, via 15,000 bph processing – a proven solution with uncompromised high efficiency and quality. evisceration and chilling, up to the distribution line, every process step solidly handles this all-time high speed. Innova software runs in the background to supervise all fast processes plant-wide. The ATC tension control system keeps the forces of the lines under control, while they move at an incredible speed. New LineLink transfer units seamlessly hand over products from one shackle type to another, while they travel through the processing stages. An all-time high processing speed is not a goal in itself. Already proven in practice, the fast operational pace of the company’s 15,000 bph lines brings about a significant increase in performance and yield. Sustainability benefits too, since the existing infrastructure with only a slight modification of machinery can be used for a considerable production growth. Achieving lowest production costs, it is of importance that highest quality and efficiency remain uncompromised. //www.marel.com Advertisement
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