The EU’s smoke flavourings phase-out is moving food manufacturers beyond regulatory interpretation and into the practicalities of reformulation. While the first phase took effect on 1 July 2026, the search for alternatives had already gathered momentum in the months leading up to the deadline.

For Besmoke, which produces naturally smoked ingredients, the change has translated into increased demand from manufacturers looking to adapt their products. Huw Griffiths, founder and CEO, says enquiries were rising before July, particularly from producers working with sauces, seasonings, marinades and coatings.

The company’s own sales provide an indication of the demand it is experiencing. Griffiths says Besmoke achieved its first £1 million month in sales revenue at the start of 2026 and has sustained that level since. He adds that interest is not confined to Europe, with manufacturers elsewhere watching developments because they either supply the EU or anticipate similar restrictions in their own markets.

The wider significance for manufacturers, however, is not simply the availability of an alternative ingredient. The transition can affect how smoke flavour is delivered through a product and how that product performs during manufacture and preparation.

Beyond a like-for-like replacement

Griffiths says manufacturers are increasingly looking at smoke and grill flavour as part of a broader formulation strategy, rather than treating the phase-out as a straightforward substitution exercise.

“Different smoke profiles, carriers, dosage and methods of flavour delivery can affect the whole formulation,” he explains.

For products such as meat, the challenge may extend across several components. Brines, marinades, seasonings and coatings may need to work together to deliver the desired flavour both within the main product and on its surface.

Processing also enters the equation. Griffiths points to injector hygiene and cleaning as considerations that can influence the choice of solution. Manufacturers therefore need to assess how a proposed alternative fits their existing production systems, rather than focusing solely on its flavour characteristics.

That assessment is particularly important where a product must deliver a consistent sensory result across different cooking methods.

According to Griffiths, manufacturers are prioritising flavour quality and authenticity, alongside clean-label credentials, safety and future-proofing. Consistency at scale remains important, particularly when products are intended to perform under different preparation conditions.

Understanding the transition

The first phase of the EU phase-out has focused attention on applications including sauces, seasonings, marinades and coatings. Griffiths says these were among the categories where Besmoke saw demand for alternatives ahead of the July deadline.

The company also identified poultry as an area of opportunity, with engagement involving poultry producers and ingredient manufacturers on flavour development projects. Since the first phase took effect, Besmoke has increased this activity while also working with the wider meat industry ahead of the second phase, scheduled for 2029.

Griffiths says there is general awareness of the legislation, although he acknowledges that market education takes time. One area of confusion concerns the distinction between an ingredient used separately by consumers and one incorporated into a food product during controlled manufacturing.

For example, he highlights the difference between a barbecue sauce supplied separately for a consumer to add to ribs and a smoke flavouring incorporated into the ribs by a manufacturer. The regulatory treatment can differ, depending on the application and how the ingredient is used.

Manufacturers need to establish where smoke flavourings are present in their products and understand which phase of the transition applies. This is especially relevant for businesses with multiple product formats or formulations.

A wider shift in flavour development?

Griffiths believes the regulatory change is coinciding with a broader interest in recognisable ingredients and more authentic flavour profiles.

He argues that manufacturers are not only seeking a compliant replacement, but are also reassessing the flavour characteristics they want to deliver. In his view, the phase-out presents an opportunity to move towards more subtle smoke and grill profiles rather than simply reproduce the characteristics of an existing smoke flavouring.

That is Besmoke’s perspective, but it points to a wider formulation question for manufacturers: should reformulation preserve the existing product as closely as possible, or provide an opportunity to reconsider its flavour and ingredient system?

The answer will depend on the product, consumer expectations and manufacturing requirements. A change in smoke ingredient may also affect dosage, carriers and the interaction between different formulation components.

For manufacturers, the task is to establish whether an alternative can deliver the required flavour and performance under real production conditions.

Preparing for 2029

The next phase of the EU transition is due in 2029 and will affect smoke flavourings used in meat, fish and dairy products where the flavouring becomes an integral part of the food.

Griffiths advises manufacturers to identify where primary smoke flavourings are currently used in these categories and begin reformulation and testing well ahead of the deadline.

Alternative smoke and grill delivery systems should be assessed for flavour, processing performance, consistency and clean-label requirements, he says. That work can be incorporated into new product development and reformulation programmes rather than left until regulatory pressure becomes immediate.

The first phase has already demonstrated that reformulation can involve more than replacing a single ingredient. For manufacturers preparing for 2029, early trials and a whole-formulation approach could help reduce the risk of discovering technical or performance issues close to the deadline.

For a closer look at how naturally smoked ingredients are produced and incorporated into food formulations, see our Inside the Process feature.

Source: Huw Griffiths, founder and CEO, Besmoke. Market activity and company sales figures are based on Besmoke’s own account.