Stew without smoked sausage?
What exactly is going on with that Dutch glory? First of all, we must mention that the smoked sausage should not actually be called that, because it has not been smoked since the 1970s, but cooked. So we are talking about the cooked sausage here.
To get that smoky taste, an aroma is added. And that causes all the misery, because the smoke aroma is bad for your health. In fact, it would be life-threatening and could cause cancer, hereditary diseases and infertility. This is evident from research by the EFSA.
The substance – which is also used in barbecue-flavored chips and other products to which a smoky flavor has been added – is made in the following way. To get the taste, wood is burned. This releases smoke that is then ‘trapped’ in water. After this, most of the chemicals are removed. But EFSA research shows that harmful substances still remain behind.
Ban?
And that’s why the beloved sausage may soon be taken off the shelves. A special committee of the European Commission will consider this next Wednesday. Then we will know more.
“If there is indeed a ban on the use of current smoke flavorings, we expect that there will be a transition period. This gives us sufficient time to either develop alternative smoked flavors or come up with other solutions to maintain the current taste,” said a spokesperson for Unilever, where the Unox smoked sausages are made. The Gelderlander.
Vega sister for HEMA’s famous smoked sausage. Also read
