Younes, MagedAquilina, GabrieleCastle, LaurenceFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGundert-Remy, UrsulaGürtler, RainerHusøy, TrineManco, MelaniaMennes, WimMoldeus, PeterPassamonti, SabinaShah, RominaWaalkens-Berendsen, IneWölfle, DetlefWright, MatthewBenigni, RomualdoBolognesi, ClaudiaBoon, PollyChipman, KevinDe Knecht, JoopSahlin, UllrikaArcella, DavideBarmaz, StefaniaCarfì, MariaMartino, CarlaTard, AlexandraVianello, GiorgiaEngel, Karl-HeinzEFSA Panel on Food Additives and Flavourings (FAF)2021-03-082021-03-082021-03Younes, M, Aquilina, G, Castle, L, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gundert-Remy, U, Gürtler, R, Husøy, T, Manco, M, Mennes, W, Moldeus, P, Passamonti, S, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Wright, M, Benigni, R, Bolognesi, C, Boon, P, Chipman, K, De Knecht, J, Sahlin, U, Arcella, D, Barmaz, S, Carfì, M, Martino, C, Tard, A, Vianello, G, Engel, K-H & EFSA Panel on Food Additives and Flavourings (FAF) 2021, 'Scientific Guidance for the preparation of applications on smoke flavouring primary products' EFSA Journal, vol. 19, no. 3. https://doi.org/10.2903/j.efsa.2021.64351831-4732RIS: urn:89DF7A9A072CB17F8BAEA7285EB99DB0ORCID: /0000-0002-4831-9075/work/91891747https://hdl.handle.net/2164/15995Acknowledgments: The FAF Panel wishes to thank the following for the support provided to this scientific output: Caroline Merten and Gianluca Rossi. The Panel wishes to thank the hearing experts: Emanuela Corsini, Andrew Hart and Henk Van Loveren. This article was originally published on the EFSA website http://www.efsa.europa.eu on 26 February 2021 as part of EFSA’s publication procedures.406271392engSDG 3 - Good Health and Well-beingsmoke flavouringsprimary productsguidancerenewalmixturesR MedicineFood ScienceAnimal Science and Zoologyveterinary (miscalleneous)Plant ScienceParasitologyMicrobiologyRJournal article10.2903/j.efsa.2021.6435http://www.scopus.com/inward/record.url?scp=85103603565&partnerID=8YFLogxK193