A History of Stevia's EU Approval
For many years, the regulatory status of stevia in Europe was uncertain. In 1999, the European Commission had initially rejected its use due to insufficient safety data. However, ongoing scientific research and efforts from industry bodies like the European Stevia Association (EUSTAS) paved the way for a change. The turning point came in 2011, when the European Food Safety Authority (EFSA) completed a positive safety evaluation.
The EFSA established an Acceptable Daily Intake (ADI) of 4 mg per kg of body weight per day for steviol glycosides. Following this, the European Commission officially authorised the use of steviol glycosides as a food additive across all EU member states. This authorisation was published in Commission Regulation (EU) No 1131/2011.
Understanding EU Regulations: Purified Extracts vs. Raw Leaves
It is critical to distinguish between the different forms of stevia and their legal status within the EU. The approval applies specifically to highly purified steviol glycosides, which must contain at least 95% of specific named steviol glycosides. The European regulations assign specific E-numbers to these extracts:
- E 960a: Steviol glycosides derived from the Stevia rebaudiana plant.
- E 960c: Enzymatically produced steviol glycosides.
In contrast, the raw stevia leaf or crude extracts are generally not approved for use as food additives. However, an amendment in 2017 changed the status of stevia leaves under the novel foods law, allowing infusions made from stevia leaves to be marketed in the EU. This distinction is crucial for both manufacturers and consumers.
Labelling Requirements and Consumer Transparency
EU law mandates clear labelling for products containing steviol glycosides. Foods containing sweeteners must carry the statement 'with sweetener(s)' next to the product name. For stevia extracts, the label must include the additive's category ('sweetener') and its specific name or E-number (e.g., E 960a). The aim is to prevent consumer confusion and provide transparency, especially regarding the difference between a highly purified extract and the unprocessed leaf. For instance, a reference to 'stevia' is allowed, but only if it is explicitly stated that it is a 'steviol glycoside based table-top sweetener' to avoid giving the impression of adding the raw plant.
Market Growth and Applications
Since its approval, the European stevia market has experienced significant growth. New product launches using stevia have soared, driven by increasing consumer interest in healthier, low-calorie, and natural products. Its applications are widespread across the food and beverage industry, including:
- Soft drinks and other beverages
- Sports nutrition products
- Dairy products like yoghurts
- Baked goods
- Confectionery
- Table-top sweeteners
Major food and beverage companies, such as Coca-Cola and PepsiCo, have incorporated stevia into their reduced-calorie product lines to meet this consumer demand.
The Future of Stevia in Europe: Ongoing Innovation
Innovation is a constant in the stevia market, focusing primarily on improving its taste profile. Some steviol glycosides can have a lingering, licorice-like aftertaste at high concentrations. Companies are investing in research and development to produce better-tasting variants, such as rebaudioside M (Reb M), which has a more sugar-like taste. The EU has amended regulations to include newer, enzymatically modified steviol glycosides (E960c), further expanding the tools available to manufacturers. This focus on innovation ensures that stevia remains a competitive and desirable sugar alternative in the European market.
Comparison of Permitted vs. Non-Permitted Stevia Products
| Feature | Permitted Stevia Products (Extracts) | Non-Permitted Stevia Products (Crude) |
|---|---|---|
| Regulatory Status | Approved as food additives since Dec 2011. | Not approved as food additives. |
| Composition | Highly purified steviol glycosides (e.g., Rebaudioside A, M). | Crude stevia leaves or unpurified extracts. |
| Purity | Standardised to at least 95% steviol glycosides. | Variable; contains numerous compounds besides sweeteners. |
| E-Number | Assigned E-numbers like E960a and E960c. | No E-number assigned for food additive use. |
| Common Uses | Sweetening soft drinks, yoghurts, confectionery, tabletop sweeteners. | May be used for infusions like herbal tea if processed as a Novel Food. |
| Legality | Legal to add to various food categories within maximum levels. | Illegal for general use as a food additive. |
Conclusion
In summary, Europe does use stevia, but with precise and strict regulations that have been in place since 2011. The key takeaway is that the authorisation applies to the highly purified extract (steviol glycosides, E960), not the raw stevia leaf, though leaves can be used for infusions under specific novel food rules. The market continues to grow, driven by consumer demand for healthier alternatives and ongoing industry innovation to improve the product's taste. The European Food Safety Authority ensures these products are safe for consumption within established acceptable daily intake levels. Understanding these distinctions is essential for navigating the use of stevia in the European market.
For more detailed information on the official EU legislation regarding steviol glycosides and their conditions of use, refer to the Commission Regulation (EU) No 1131/2011 which officially authorised their use.
