A History of Caution and Re-evaluation
The journey of stevia from a traditional South American plant to a global tabletop sweetener is marked by a complex regulatory history. The stevia plant, Stevia rebaudiana, and its sweet compounds (steviol glycosides) have been used for centuries by indigenous populations in Paraguay and Brazil. However, its entry into modern food systems worldwide faced significant skepticism and scrutiny.
In the late 20th century, as synthetic sweeteners gained traction, stevia was subjected to rigorous testing. Early, often flawed, studies raised concerns about potential health risks, including carcinogenic effects. These initial findings led to temporary bans and restrictions in major markets like the United States and the European Union, preventing its use as a general-purpose sweetener for several years.
The Shift Toward Global Acceptance
Over the past two decades, scientific evidence has mounted, leading regulatory bodies to re-evaluate and ultimately approve highly purified steviol glycosides. This global re-evaluation was driven by comprehensive safety assessments from authorities like the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The key distinction made by regulators is between purified extracts and the raw stevia leaf or crude extracts, which remain unapproved for use as sweeteners in many places due to a lack of sufficient toxicological data.
Key Regulations in Major Regions
- United States: The U.S. Food and Drug Administration (FDA) initially banned stevia in 1991. After further review, it allowed stevia extracts to be sold as dietary supplements in 1995. In 2008, the FDA granted Generally Recognized As Safe (GRAS) status to highly purified steviol glycosides (≥95%), allowing them to be used as a general-purpose sweetener in foods and beverages. Raw stevia leaf and crude extracts do not have GRAS status and are not approved as food additives.
- European Union: In 1999, the European Commission banned stevia products, classifying them as 'Novel Food' requiring extensive safety data. The ban was lifted in 2011, when the European Food Safety Authority (EFSA) approved steviol glycosides (E 960) as a food additive. Specific purity standards (at least 95% steviol glycosides) and acceptable daily intake (ADI) levels were established.
- Canada: Health Canada authorized the use of steviol glycosides as a food additive in November 2012, allowing it in a wide range of categories, from beverages to bakery products. As with other regions, the raw leaf and crude extracts are treated differently and primarily sold as dietary supplements.
- Japan: Japan has a long history of stevia usage, dating back to the 1970s, and was one of the first countries to approve it. This was based on Japan's long-standing use of the sweetener without widespread adverse health reports.
Where are stevia products currently restricted?
While most major economies now permit stevia, restrictions can still be found. The primary limitations are on the use of raw stevia leaf or crude extracts, not the highly purified compounds. For example, countries like the Russian Federation have approved the use of high-purity stevioside (E960) but banned stevia leaves and crude extracts. The regulatory landscape is dynamic, and some regions still operate under older, more cautious rules. The legal status can also be influenced by complex and slow 'novel food' classification processes.
Comparison of Stevia Regulations in Major Markets
| Feature | United States | European Union | Canada | Japan |
|---|---|---|---|---|
| Current Status (Purified) | Approved (GRAS status since 2008) | Approved (E 960 food additive since 2011) | Approved (food additive since 2012) | Approved (since 1970s) |
| Approval Basis | GRAS (Generally Recognized as Safe) notifications to FDA | EFSA safety assessment, JECFA ADI | Health Canada approval after review | Long-standing use and independent assessments |
| Allowed Forms | Highly purified steviol glycosides (≥95%). Raw leaves unapproved | Steviol glycosides (≥95%). Raw leaves approved for infusions | Steviol glycosides in foods. Raw leaves as dietary supplements | Widely used, including some less refined forms historically |
| Historical Restrictions | Ban on imports until purified extracts gained GRAS status | Ban on food use until EFSA approval in 2011 | Slower approval process for food additive status | Broadly accepted early on |
The Purity Paradox: Crude vs. Purified Stevia
The fundamental reason for lingering confusion about stevia's legal status lies in the crucial distinction between crude stevia and purified steviol glycosides. Regulatory bodies worldwide have a high standard for approving any food additive, requiring extensive toxicological and safety data. While this data exists for highly purified steviol glycosides, it is generally lacking for the raw leaf or crude extracts, which may contain other unknown compounds. Therefore, in many countries, products like pure leaf powders or homemade stevia extracts may not be sold commercially as sweeteners. This nuance often leads consumers to believe that stevia itself is 'banned,' when in fact, the restrictions apply to unpurified forms. For instance, the FDA specifically granted GRAS status only to highly purified rebaudioside A, not the raw plant. This strict requirement ensures consumer safety by limiting exposure to a well-studied compound.
Conclusion: Navigating the Regulatory Tapestry
While the answer to 'is stevia banned in certain countries?' is not a simple yes, it's clear that its legal status is nuanced. The widespread bans of the past in major regions like the U.S. and E.U. have been lifted, largely based on new scientific evidence supporting the safety of highly purified steviol glycosides. However, significant restrictions remain on the sale of raw stevia leaves and crude extracts as food additives. For consumers, this means that the green-packaged stevia at the grocery store is almost certainly a highly purified, regulated product, while other forms may be available only as dietary supplements or remain prohibited. Understanding these country-specific and purity-based regulations is key to navigating the global stevia market. The global trend is toward acceptance, but regulatory specifics will always vary based on national health authorities and their interpretation of scientific data.
For more detailed regulatory information, consult resources like the International Food Information Council (IFIC) [https://ific.org/resources/articles/what-is-stevia/].
