EN    EN  
 EUROPEAN 
COMMISSION  
Brussels, XXX   
SANCO/11298/2013 
[…](2013) XXX  draft 
  
COMMISSION IMPLEMENTING REGULATION (EU) No …/.. 
of XXX  
establishing the Union list of  authorised smoke flavouring primary products for use as 
such in or on foods and/or for the pr oduction of derived smoke flavourings  
(Text with EEA relevance) 
  
EN 2   EN COMMISSION IMPLEMENTING REGULATION (EU) No …/.. 
of XXX  
establishing the Union list of authorised sm oke flavouring primary products for use as 
such in or on foods and/or for the pr oduction of derived smoke flavourings  
(Text with EEA relevance) 
THE EUROPEAN COMMISSION, 
Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 2065/2003 of the European Parliament and of the 
Council of 10 November 2003 on smoke flavourings used or intended to be used in or on 
foods
1, and in particular Article 6 thereof, 
Whereas: (1) Article 10(2) of Regulation (EC) No 2065/ 2003 provides for the initial establishment 
of a Union list of authorised smoke flavour ing primary products (hereinafter referred 
to as "primary products"). That list is to be  established on the basi s of applications for 
authorisation submitted by business operators and the opinion issued by the European Food Safety Authority ('the Authorit y') on the relevant primary product. 
(2) In accordance with Article 10 of Regul ation (EC) No 2065/2003, the Authority 
received 14 valid applications for author isation of primary products before 16 June 
2005. Three applications have been withdraw n. Therefore the Aut hority has evaluated 
in total 11 primary products. One evaluate d application has been withdrawn after 
completion of the evaluation.  
(3) According to Article 4 (1) of Regulati on (EC) No 2065/2003 the authorisation of 
smoke flavourings may be subject to spec ific conditions of us e and according to 
Article 9 (3) of that Regulation authoris ations should be gr anted for 10 years, 
renewable in accordance with Article 12 of that Regulation. 
(4) Primary products and derived smoke flavourin gs are used in or on food to impart a 
smoke taste or to complement another fla vour without imparting smoke flavour. They 
are also used to smoke meat, fish and dairy products. The refined exposure study 
carried out by Rijksinstituut voor Volksgezondheid en Milieu (RIVM)
2 shows that 
regardless of the exposure calc ulation method used, the main contributors to the high 
intake are predominantly foods that used to be traditionally smoked, such as cooked 
                                                 
1 OJ L 309, 26.11.2003, p. 1.  
2 "Refined exposure assessment of smoke flavouring primary products with use levels provided by the 
industry. A pilot study into data collection of use levels." RIVM Letter report 320026003  
EN 3   EN smoked sausage and bacon. The food groups that are not traditionally smoked, such as 
crisps, soups and sauces, do not significantly affect exposure. Because primary 
products are produced from smoke which is su bjected to fractionation and purification 
processes, the use of smoke flavourings is generally considered to  be of less health 
concern than the use of smoke that is made  by burning wood or by  heating saw dust or 
small wood chips3. 
(5) The safety assessment of the Authority  on the primary product Scansmoke PB1110, 
adopted on 26 March 20094, concludes that the data provided by the applicant is 
sufficient to eliminate the concerns over its genotoxicity. However the uses and use 
levels as originally proposed by the applic ant would provide an in sufficient margin of 
safety. The uses and the use levels have been  revised to take into account this opinion.  
The primary product Scansmoke PB1110 should therefore be authorised subject to 
specific conditions of use.  
(6) The safety assessment of the Authority on  the primary product Zesti Smoke Code 10, 
adopted on 29 January 20095  and on 6 July 20116, concludes that the data provided by 
the applicant is sufficient to eliminate the concerns over its genotoxicity. However, the uses and use levels as orig inally proposed by the applicant provid e an insufficient 
margin of safety. The uses and the use leve ls have been revised to take into account 
this opinion. The primary product Zesti Smoke  Code 10 should therefore be authorised 
subject to specific c onditions of use. 
(7) The safety assessment of the Authority on the primary product Smoke Concentrate 
809045, adopted on 29 January 2009
7, concludes that the data provided by the 
applicant is sufficient to eliminate the con cerns over its genotoxici ty. The uses and use 
levels as proposed by the applicant do not gi ve rise to safety concern. The primary 
product Smoke Concentrate 809045 should therefore be authorised subject to  specific 
conditions of use.  
(8) The safety assessment of the Authority on the primary product Scansmoke SEF 7525, 
adopted on 14 May 20098, concludes that the data provided by the applicant is 
sufficient to eliminate the concerns over it s genotoxicity. The uses  and use levels as 
proposed by the applicant do not give rise  to safety concern.  The primary product 
Scansmoke SEF 7525 should therefore be author ised subject to specific conditions of 
use. 
(9) The safety assessment of the Authority on the primary product SmokEz C-10, adopted 
on 14 May 20099  and on 4 July 201210, concludes that the data provided by the 
applicant is sufficient to eliminate the concerns over its genotoxicity. However, the uses and use levels as orig inally proposed by the applicant provid e an insufficient 
margin of safety. The uses and the use leve ls have been revised to take into account 
                                                
 
3 The EFSA Journal (2008) 724, 1-114 
4 The EFSA Journal (2009) ON-1056, 1-23 
5 The EFSA Journal (2009) ON-982, 1-24 
6 EFSA Journal 2011; 9(7):2307 
7 The EFSA Journal (2009) ON-981, 1-19 
8 The EFSA Journal (2009) 1224, 1-24 
9 The EFSA Journal (2009) 1225, 1-28 
10 EFSA Journal 2012;10(7)2830  
EN 4   EN this opinion. The primary product SmokEz C-10 should therefore be authorised 
subject to specific c onditions of use. 
(10) The safety assessment of th e Authority on the primary product SmokEz Enviro-23, 
adopted on 14 May 200911 and on 4 July 201212, concludes that the data provided by 
the applicant is sufficient to eliminate the concerns over its genotoxicity. However, the 
uses and use levels as orig inally proposed by the applicant provid e an insufficient 
margin of safety. The uses and the use leve ls have been revised to take into account 
this opinion. The primary product SmokEz E nviro-23 should therefore be authorised 
subject to specific c onditions of use. 
(11) The safety assessment of the Authority on the primary product TradismokeTM A 
MAX, adopted on 26 November 200913, concludes that the data provided by the 
applicant is sufficient to eliminate the concerns over its genotoxicity. However, the uses and use levels as orig inally proposed by the applicant provid e an insufficient 
margin of safety. The uses and the use leve ls have been revised to take into account 
this opinion. The primary product Tradismoke
TM A MAX should therefore be 
authorised subject to spec ific conditions of use.  
(12) The safety assessment of the Authority  on the primary product Scansmoke R909, 
adopted on 26 November 200914, concludes that the data provided by the applicant is 
sufficient to eliminate the concerns over it s genotoxicity. However,  the uses and use 
levels as originally proposed by the applican t provide an insufficient margin of safety. 
The uses and the use levels have been revised to take into account th is opinion. The 
applicant notified to the Commission on 26 November 2012 that the name of the 
primary product had been changed to pr oFagus-Smoke R709.  The primary product 
proFagus-Smoke R709 should therefore be auth orised subject to sp ecific conditions of 
use.  
(13) The safety assessment of the Authority on the primary product Fumokomp, adopted on 
24 September 200915 and on 6 July 201116, concludes that the data provided by the 
applicant is sufficient to eliminate the con cerns over its genotoxici ty. The uses and use 
levels as proposed by the applicant do not gi ve rise to safety concern. The primary 
product Fumokomp should therefore be author ised subject to specific conditions of 
use. 
(14) The safety assessment of the Authority on the primary product AM 01, adopted on 26 
November 200917 and on 2 February 201218, concludes that the data provided by the 
applicant is sufficient to eliminate the concerns over its genotoxicity. However, the uses and use levels as orig inally proposed by the applicant provid e an insufficient 
margin of safety. The uses and the use leve ls have been revised to take into account 
this opinion. The primary product AM 01 shou ld therefore be aut horised subject to 
specific conditions of use. 
                                                
 
11 The EFSA Journal (2009) 1226, 1-26 
12 EFSA Journal 2012;10(7)2829 
13 The EFSA Journal 2010; 8(1):1394 
14 The EFSA Journal 2010; 8(1):1395 
15 The EFSA Journal 2009; 7(9):1343  
16 EFSA Journal 2011; 9(7):2308 
17 The EFSA Journal 2010; 8(1):1396 
18 EFSA Journal 2012; 10(2):2580  
EN 5   EN (15) In respect of each authorised primary produc t, the Union list  should provide a unique 
product code, the name of the product, the name and address of  the authorisation 
holder, a description and charac terisation of the product, the conditions of its use in or 
on specific foods or food categories, the date  from which the product is authorised and 
the date until which the product is authoris ed. For the purpose of this Regulation, the 
food categories as laid down in Annex II to Regulation (EC) No 1333/2008 of the 
European Parliament and of the Council of 16 December 2008 on food additives19, 
should be referred to. 
(16) Conditions for the production of primary pr oducts are laid down in Annex I of the 
Regulation (EC) No 2065/2003 including maximum content of polyaromatic 
hydrocarbons.  
(17) When authorised smoke flavourings are used  in or on food, their use must be in 
accordance with the conditions of use, incl uding maximum levels, set in the Annex to 
this Regulation. When authorised smoke fl avourings are used in combination, the 
individual levels should be reduced proportionally. 
(18) Smoking by regenerated smoke is a proce ss of treating food by exposing it to smoke 
which is regenerated by atomizing smoke flavourings in a smoking chamber under the 
time and temperature conditions similar to th ose for hot or cold smoking. In that case 
it is difficult to estimate how  much of the smoke flavouri ngs will be present in the 
final food as marketed due to loss of sm oke flavouring during smoking. Therefore, the 
use should be in accordance with good manufacturing practices. 
(19) Unless subject to further rest rictions, an authorised smoke  flavouring may be present 
in food, other than by direct addition, as a re sult of carry-over from an ingredient in 
which the smoke flavouring was permitted, provided that the level of the smoke 
flavouring in the final food is no greater th an would be introduced by the use of the 
ingredient under proper technological conditions and good manuf acturing practice. 
(20) The Union list of smoke flavourings shou ld apply without pr ejudice to other 
provisions laid down in sect or specific legislation. 
(21) Since smoke flavourings are already on the market in the Member States, provisions 
have been made to ensure that the transi tion to a Union authorisation procedure is 
smooth. To this effect transitional periods  have been laid down in Article 20 of 
Regulation (EC) No 2065/2003. 
(22) Pursuant to Article 12 of Regulation (EC)  No 2065/2003, authorisations are renewable 
for 10-year periods on application to the Commission by the authorisation holder. The 
application must be accompanied by the docum ents listed in Article 12(2) of that 
Regulation. Those documents must includ e any available information concerning 
toxicological data following the advice of Au thority given in its guidance document of 
7 October 2004 or its latest update. 
(23) The measures provided for in this Regulati on are in accordance with the opinion of the 
Standing  Committee on Food Chain and Animal Health, 
                                                 
19 OJ L 354, 31.12.2008, p. 16.  
EN 6   EN HAS ADOPTED THIS REGULATION: 
Article 1 
The list of the smoke flavouring primary products au thorised to the exclusion of all others in 
the Union for use in or on foods and/or for the production of derived smoke flavourings, as 
referred to in Article 6 of Regulation (EC) No 2065/2003, is laid down in the Annex to this 
Regulation. 
Article 2 
This Regulation shall enter into force on the twentieth day following that of its publication in 
the Official Journal of the European Union .  The list of the authoris ed smoke flavourings is 
established with the effect from [ same date as above ]. 
This Regulation shall be binding in  its entirety and directly applicable in all Member States. 
Done at Brussels,  
 For the Commission 
 The President  […] 
  
EN 7   EN  
ANNEX  
Union list of authorised smoke flavouring pr imary products for use as such in or on foods and/or for the production of derived smoke 
flavourings 
 
Note 1: Maximum levels refer to levels in  or on food as marketed. By way of derogatio n from this principle, for dried and/or co ncentrated foods which 
need to be reconstituted the maximum leve ls 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 pr oduction of the derived smoke fla vourings, the maximum levels s hall be adjusted 
accordingly. 
Note 2: When combinations of smoke fla vourings are used in or on foodstuffs, the i ndividual levels shall be reduced proportiona lly. 
Note 3: In case smoke flavourings are permitted to be used in processed meat (food category 8.2) or in processed fish and fishe ry 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. 
Note 4: 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 sole ly in the preparation of a compound food and provided that the compound food complies wit h this Regulation. 
This shall not apply to infant formulae, follow-on formulae, pr ocessed cereal-based foods and baby foods and dietary foods for special medical 
purposes intended for infants and young children as referred to in Directive 2009/39/EC of the Europe an Parliament and of the C ouncil of 6 May 2009 
on foodstuffs intended for part icular nutritiona l uses (recast)20. 
                                                 
20  OJ L 124, 20.5.2009, p. 21.  
EN 8   EN  
Unique code SF-001  
Name of the product Scansmoke PB 1110 
Name of the 
authorisation holder Azelis Denmark A/S 
Address of the 
authorisation holder Lundtoftegaardsvej 95 
2800 Lyngby DENMARK 
Description and characterisation of the product   1. Source materials: 
90%  beech ( Fagus sylvatica ), 10 % oak ( Quercus alba ) 
2. Specifications: 
• pH: 2.1 – 2.9 
• Water: 47.0 - 56.0 % 
• Acid % (expressed as acetic acid): 8 - 12 % 
• Carbonyl compounds: 17 - 25% 
• Phenols (as syringol, mg/g): 10.5 – 20.1  
3. Purity criteria: 
•
 Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg  
• Cadmium: < 1.0 mg/kg  
• Mercury: < 1.0 mg/kg  
Food category  Maximum level g/kg 
1.7 Cheese and cheese products 2.0 
2. Fats and oils and fat and oil emulsions  0.002 
3. Edible ices 0.005 
5. Confectionery 0.05 Conditions of use 
8.1.2 Meat preparations as define d by Regulation (EC) No 853/2004 2.0  
EN 9   EN 8.2 Processed meat 2.0  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 2.0 
9.3 Fish roe 2.0 
12.2 Herbs, spices, seasonings 2.3 
12.5 Soups and broths 0.23 
12.6 Sauces 1.0 
12.7 Salads and savoury based sandwich spreads 0.23 
14.1 Non-alcoholic beverages 0.02 
14.2. Alcoholic beverages, including  alcohol-free and low-alcohol 
counterparts 0.02 
15. Ready-to-eat savouries and snacks 2.0 
Date from which the 
product is authorised [date of establishment of the list] 
Date until which the 
product is authorised [date of establishment of the list + 10 years] 
   
EN 10   EN  
Unique code SF-002 
Name of the product Zesti Smoke Code 10 
Name of the 
authorisation holder Mastertaste 
Address of the 
authorisation holder Draycott Mills 
Cam Dursley Gloucestershire GL11 5NA UNITED KINGDOM 
Description and characterisation of the product   1. Source material: 
50-60% of hickory ( Carya ovata ),  40 - 50% oak ( Quercus alba )  
2. Specifications: 
• pH: 2.0 - 2.5 
• Water:  62.3 -65.7 % 
• Acid % (expressed as acetic acid): 10.5 - 11 
• Carbonyl compounds (g/100 ml): 15 – 25  
• Phenols (mg/ml): 12 -22 
3. Purity criteria:  
• Lead: <  5.0 mg/kg  
•
 Arsenic: < 3.0 mg/kg  
• Cadmium: < 1.0 mg/kg  
• Mercury: < 1.0 mg/kg 
Food category  Maximum level g/kg 
1.7 Cheese and cheese products 0.50 
1.8 Dairy analogues, including beverage whiteners 0.50 Conditions of use 
4.2 Processed fruits and vegetables 0.30  
EN 11   EN 8.1.2 Meat preparations as define d by Regulation (EC) No 853/2004 2.5 
8.2 Processed meat 2.5  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 2.0 
9.3 Fish roe 2.0 
12. 2 Herbs, spices, seasonings 3.0 
12.5 Soups and broths 0.30 
12.6 Sauces 1.0 
12.9 Protein products, excluding pro ducts covered in category 1.8 1.0 
15. Ready-to-eat savouries and snacks 3.0 
Date from which the 
product is authorised [date of establishment of the list] 
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
EN 12   EN  
Unique code SF-003   
Name of the product Smoke concentrate 809045 
Name of the 
authorisation holder Symrise AG 
Address of the 
authorisation holder Mühlenfeldstraße 1 
37603 Holzminden GERMANY 
Description and characterisation of the product 1. Source material: 
Beech ( Fagus sylvatica )  
2. Specifications: 
• pH: 2 - 3 
• Water: 5 - 15 % 
• Acid % (expressed as ac etic acid): 8 – 15 % 
• Carbonyl compounds: 10 – 20 % 
• Phenols: 0.2 – 0.6 % 
3. Purity criteria:  
• Lead: <   5 mg/kg 
• Arsenic: <  3  mg/kg 
• Cadmium: < 1 mg/kg 
• Mercury: < 1 mg/kg 
Food category  Maximum level g/kg 
1. Dairy products and analogue 0.50 
4.2 Processed fruits and vegetables 0.30 
6.4.5 Fillings of stuffed past a (ravioli and similar) 1.0 
7.1 Breads and rolls 0.60 Conditions of use 
7.2 Fine bakery wares 0.60  
EN 13   EN 8. Meat 0.60  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 0.60 
9.3 Fish roe 0.60 
12. 2 Herbs, spices, seasonings 3.0 
12.5 Soups and broths 0.60 
12.6 Sauces 4.0 
12.7 Salads and savoury based sandwich spreads 1.0 
12.9 Protein products, excluding pro ducts covered in category 1.8 1.0 
15. Ready-to-eat savouries and snacks 3.0 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
  
EN 14   EN  
Unique code SF-004  
Name of the product Scansmoke SEF 7525 
Name of the 
authorisation holder Azelis Denmark A/S 
Address of the 
authorisation holder Lundtoftegaardsvej 95 
2800 Lyngby DENMARK 
Description and characterisation of the product   1. Source materials: 
35 % red oak ( Quercus rubra ), 35 % white oak ( Quercus alba ), 10 % maple ( Acer saccharum ), 10 % beech ( Fagus 
grandifolia ) and 10% hickory ( Carya ovata ). 
2. Specifications: 
• Water: 
0.3 – 0.9 wt. %  
• Acid (expressed as acetic acid): 0.09 – 0.25 meq/g 
• Carbonyl compounds: 1.2 - 3.0 wt% 
• Phenols: 8 – 12  wt. % 
3. Purity criteria:  
• Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg 
• Cadmium: < 1.0 mg/kg 
• Mercury: < 1.0 mg/kg 
Food category  Maximum level g/kg 
1. Dairy products and analogue 0.16 
2. Fats and oils and fat and oil emulsions  0.05 
4.2 Processed fruits and vegetables 0.05 
5. Confectionery 0.08 Conditions of use 
6. Cereals and cereal products 0.05  
EN 15   EN 7.1  Breads and rolls 0.08 
7.2 Fine bakery wares 0.08 
8. Meat 0.16  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 0.16 
9.3 Fish roe 0.16 
10.2 Processed eggs and egg products 0.05 
12.2 Herbs, spices, seasonings 0.18 
12.5 Soups and broths 0.05 
12.6 Sauces 0.05 
12.7 Salads and savoury based sandwich spreads 0.05 
12.9 Protein products, excluding pro ducts covered in category 1.8 0.05 
14.1 Non-alcoholic beverages 0.05 
14.2 Alcoholic beverages, includi ng alcohol-free and low-alcohol 
counterparts 0.05 
15. Ready-to-eat savouries and snacks 0.08 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]   
EN 16   EN  
Unique code SF-005  
Name of the product SmokEz C-10 
Name of the 
authorisation holder Red Arrow Products Company LLC 
Address of the 
authorisation holder P.O. Box 1537 
633 South 20th street Manitowoc, WI 54221- 1537 USA 
Description and characterisation of the product   1. Source materials: 
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) 
2. Specifications: 
• pH: 2.1 – 2.6 
• Water: 60.7 – 65.1 % 
• Acid % (expressed as ace tic acid): 10.5 – 12.0 wt.% 
• Carbonyl compounds: 12.0 - 17.0 wt% 
• Phenols: 10.0 – 15.0  mg/ml 
3. Purity criteria:  
• Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg 
•
 Cadmium: <  1.0 mg/kg 
• Mercury: < 1.0 mg/kg 
Food category  Maximum level g/kg 
1.7 Cheese and cheese products 0.20 Conditions of use 
8.1.2 Meat preparations as define d by Regulation (EC) no 853/2004 2.5  
  
EN 17   EN 8.2 Processed meat 2.5 
9.2 Processed fish and fishery products including crustaceans and 
molluscs 2.0 
9.3 Fish roe 2.0 
12.2 Herbs, spices, seasoning and condiments 3.0 
12.6 Sauces and like products 3.0 
15 Ready-to-eat savouries and snacks 3.0 
Date from which the 
product is authorised [date of establishment of the list] 
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
EN 18   EN  
Unique code SF-006  
Name of the product SmokEz Enviro-23 
Name of the 
authorisation holder Red Arrow Products Company LLC 
Address of the 
authorisation holder P.O. Box 1537 
633 South 20th street Manitowoc, WI 54221- 1537 USA 
Description and characterisation of the product   1. Source materials: 
Maple ( Acer saccharum ): 25 – 65 % 
Oak ( Quercus alba ): 20 – 75 % 
Hickory ( Carya ovata ), ash ( Fraxinus americana ), birch ( Betula papyrifera  and Betula alleghanisensis ), cherry ( Prunus 
serotina ), beech ( Facus grandifolia ): 0-  15 % (in total) 
2. Specifications: 
• pH: 2.8 – 3.2 
• Water:  57.0 – 64.4 % 
• Acid % (expressed as ace tic acid): 6.0 – 7.0 wt.% 
• Carbonyl compounds: 16.0 - 24.0 wt% 
• Phenols: 10.0 – 16.0  mg/ml 
3. Purity criteria:  
• Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg 
•
 Cadmium: <  1.0 mg/kg 
• Mercury: < 1.0 mg/kg 
Food category  Maximum level g/kg 
1.7 Cheese and cheese products 2.0 Conditions of use 
8.1.2 Meat preparations as define d by Regulation (EC) no 853/2004  5.0  
  
EN 19   EN 8.2 Processed meat 5.0 
9.2 Processed fish and fishery products including crustaceans and 
molluscs 2.0 
9.3 Fish roe 2.0 
Date from which the 
product is authorised [date of establishment of the list] 
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
EN 20   EN  
Unique code SF-007  
Name of the product TradismokeTM A MAX 
Name of the 
authorisation holder Nactis  
Address of the 
authorisation holder 36, rue Gutenberg ZI La Marinière  
91070 Bondoufle FRANCE 
Description and characterisation of the product   1. Source materials: 
Beech ( Fagus grandifolia )  
2. Specifications: 
• pH: 1.5 – 2.5 
• Water: 50 - 58 wt% 
• Acid % (expressed as acetic acid): 13 – 16  wt.% 
• Carbonyl compounds: 17  - 22 wt% 
• Phenols: 30 – 45 mg/ml 
3. Purity criteria:  
• Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg 
•
 Cadmium: <  1.0 mg/kg 
• Mercury: < 1.0 mg/kg 
Food category  Maximum level g/kg 
01.4 Flavoured fermented milk products  including heat treated products 1.0 
01.6.3 Other creams 1.0 
01.7.3 Edible cheese rind 1.0 
01.7.5 Processed cheeses 1.0 Conditions of use 
2. Fats and oils and fat and oil emulsions  1.0  
EN 21   EN 8.1.2 Meat preparations as define d by Regulation (EC) no 853/2004 4.0 
8.2 Processed meat 4.0  
 
9.2 Processed fish and fishery products including crustaceans and molluscs  4.0 
9.3 Fish roe 4.0 
12. 2 Herbs, spices, seasonings 1.0 
12.5 Soups and broths 0.50 
12.6 Sauces 1.0 
14.1 Non-alcoholic beverages 0.10 
14.2. Alcoholic beverages, including  alcohol-free and low-alcohol 
counterparts 0.10 
15. Ready-to-eat savouries and snacks 1.0 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
  
EN 22   EN  
Unique code SF-008  
Name of the product proFagus-Smoke R709 
Name of the 
authorisation holder ProFagus Gmbh  
Address of the 
authorisation holder Uslarer Strasse 30 
37194 Bodenfelde GERMANY 
Description and characterisation of the product   1. Source materials: 
90% beech ( Fagus sylvatica ), 10 % oak ( Quercus alba ) 
2. Specifications: 
• pH: 2.0 – 2.5 
• Water: 76.7 – 83.5 % 
• Acid % (expressed as ace tic acid): 10.5 - 12.5 meq/g 
• Carbonyl compounds: 5 – 10 wt. % 
• Phenols:  5 – 10 wt. % 
3. Purity criteria:  
•
 Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg  
• Cadmium: < 1.0 mg/kg  
• Mercury: < 1.0 mg/kg  
Food category  Maximum level g/kg 
1.7 Cheese and cheese products 2.5 
2. Fats and oils and fat and oil emulsions  0.002 
3. Edible ices 0.005 
4.2 Processed fruits and vegetables 0.55 Conditions of use 
5. Confectionery 0.10  
EN 23   EN 8.1.2 Meat preparations as define d by Regulation (EC) No 853/2004 2.5 
8.2 Processed meat 2.5  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 2.5 
9.3 Fish roe 2.5 
12. 2 Herbs, spices, seasonings 4.0 
12.4 Mustard 0.10 
12.5 Soups and broths 0.28 
12.6 Sauces 1.5 
12.7 Salads and savoury based sandwich spreads 0.40 
14.1 Non-alcoholic beverages 0.10 
14.2 Alcoholic beverages, includi ng alcohol-free and low-alcohol 
counterparts 0.02 
15. Ready-to-eat savouries and snacks 2.5 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]   
EN 24   EN  
Unique code SF-009  
Name of the product Fumokomp  
Name of the 
authorisation holder Kompozíció Kft 
Address of the 
authorisation holder Kompozíció Kft 
2053 Herceghalom HUNGARY 
Description and characterisation of the product   1. Source materials: 
85% beech ( Fagus sylvatica ), 15 % hornbeam ( Carpinus betulus ) 
2. Specifications: 
• Water content: < 2 w/w % 
• Acid % (expressed as acetic acid):  1 – 8 w/w % 
• Carbonyl compounds:  25 – 30 w/w % 
• Phenols:  15 – 60 w/w % 
3. Purity criteria:  
•
 Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg  
• Cadmium: < 1.0 mg/kg  
• Mercury: < 1.0 mg/kg  
Food category  Maximum level g/kg 
1.4 Flavoured fermented milk products  including heat treated products 0.06 
1.6.3 Other creams 0.06 
1.7 Cheese and cheese products 0.06 
1.8 Dairy analogues, including beverage whiteners 0.06 
2. Fats and oils and fat and oil emulsions  0.06 Conditions of use 
3. Edible ices 0.06  
EN 25   EN 4.2 Processed fruit and vegetables 0.06 
5 Confectionery 0.06 
6.3 Breakfast cereals 0.06 
6.4.5 Fillings of stuffed past a (ravioli and similar) 0.06 
6.5 Noodles 0.06 
6.6 Batters 0.06 
6.7 Pre-cooked or processed cereals 0.06 
7.1 Breads and rolls 0.06 
7.2 Fine bakery wares 0.06 
8. Meat 0.06 
9.2 Processed fish and fishery products including crustaceans and 
molluscs 0.06 
9.3 Fish roe 0.06 
10.2 Processed eggs and egg products 0.06 
12.2 Herbs, spices, seasonings 0.06 
12.3 Vinegar 0.06 
12.4 Mustard 0.06 
12.5 Soups and broths 0.06 
12.6 Sauces 0.06 
12.7 Salads and savoury based sandwich spreads 0.06  
EN 26   EN 12.9 Protein products, excluding pro ducts covered in category 1.8 0.06 
13.3 Dietary foods for weight control di ets intended to replace total daily 
food intake or an individual meal 0.06 
13.4 Foodstuffs suitable for people into lerant to gluten as defined by 
Regulation (EC) 41/2009 0.06 
14.1.4 Flavoured drinks 0.06 
14.1.5.2 Other 0.06 
14.2 Alcoholic beverages, includi ng alcohol-free and low-alcohol 
counterparts 0.06 
15. Ready-to-eat savouries and snacks 0.06 
16. Desserts excluding products cove red in category 1, 3 and 4 0.06 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]  
  
EN 27   EN  
Unique code SF-010 
Name of the product AM 01 
Name of the 
authorisation holder AROMARCO, s.r.o 
Address of the 
authorisation holder Mlynská 15 
929 01 Dunajská Streda SLOVAKIA 
Description and characterisation of the product   1. Source materials: 
Beech ( Fagus sylvatica ) 
2. Specifications: 
• Solvent: ethanol/water mixture (approx. 60/40 wt.%) 
• Acid % (expressed as ace tic acid): 3.5 – 5.2 g/kg 
• Carbonyl compounds:   6.0 – 10.0 g/kg 
• Phenols:   8.0 – 14.0 g/kg 
3. Purity criteria:  
•
 Lead: <  5.0 mg/kg  
• Arsenic: < 3.0 mg/kg  
• Cadmium: < 1.0 mg/kg  
• Mercury: < 1.0 mg/kg  
Food category  Maximum level g/kg 
1.4 Flavoured fermented milk products  including heat treated products 0.60 
1.6.3 Other creams 0.60 
1.7 Cheese and cheese products 0.60 
1.8 Dairy analogues, including beverage whiteners 0.60 
2. Fats and oils and fat and oil emulsions  0.40 Conditions of use 
8.1.2 Meat preparations as define d by Regulation (EC) no 853/2004  0.85  
EN 28   EN 8.2 Processed meat 0.85  
 
9.2 Processed fish and fishery products including crustaceans and molluscs 0.80 
9.3 Fish roe 0.80 
14.2. Alcoholic beverages, including  alcohol-free and low-alcohol 
counterparts 0.02 
15. Ready-to-eat savouries and snacks 1.30 
Date from which the 
product is authorised [date of establishment of the list]  
Date until which the 
product is authorised [date of establishment of the list + 10 years]