The European Union has a rigorous system for approving food additives like sweeteners, ensuring they are safe for consumers. The European Food Safety Authority (EFSA) is key to this process, performing detailed scientific risk assessments. Approved sweeteners are given an E-number and listed publicly under EU Regulation 1333/2008. Below are some common sugar substitutes that are not banned in Europe.
Popular Intense Sweeteners Approved in the EU
Intense sweeteners offer high sweetness with minimal calories, used in small amounts.
- Acesulfame-K (E950): An artificial sweetener, about 200 times sweeter than sugar. It is heat-stable and safe at current levels, with EFSA updating its acceptable daily intake (ADI) in 2025.
- Aspartame (E951): An artificial sweetener re-evaluated by EFSA in 2013 and found safe for most people at its ADI of 40 mg/kg body weight per day. It is not suitable for individuals with phenylketonuria (PKU).
- Steviol Glycosides (E960): A natural sweetener from the Stevia plant, approved in the EU in 2011. Only high-purity extracts are permitted, not crude leaf forms.
- Sucralose (E955): An artificial sweetener. EFSA has confirmed its safety, and it is approved globally. A 2025 report from the German Federal Institute for Risk Assessment (BfR) advised caution when heating sucralose above 120°C due to potential compound formation, although EFSA has not banned its use.
- Saccharin (E954): An artificial sweetener used in the EU for over a century, found in table-top sweeteners and some foods.
Approved Bulk Sweeteners (Polyols) in Europe
Bulk sweeteners (polyols) provide sweetness with fewer calories than sugar, but can cause laxative effects if consumed excessively.
- Erythritol (E968): A naturally occurring sugar alcohol approved by EFSA, reaffirmed as safe in 2023. Products with over 10% polyols require a laxative warning.
- Xylitol (E967): An approved polyol often used in sugar-free gum and dental products as it doesn't cause tooth decay.
- Maltitol (E965) and Sorbitol (E420): Other approved polyols used in various food applications.
Comparison Table of Popular EU-Approved Sweeteners
| Feature | Steviol Glycosides (E960) | Aspartame (E951) | Sucralose (E955) | Erythritol (E968) | Acesulfame-K (E950) |
|---|---|---|---|---|---|
| Origin | Natural (Stevia plant) | Artificial | Artificial (derived from sugar) | Natural (fruit/fermented food) | Artificial |
| Sweetness | ~200-300x sugar | ~200x sugar | ~600x sugar | ~60-80% of sugar | ~200x sugar |
| E-Number | E960a, E960c | E951 | E955 | E968 | E950 |
| Calorie Content | Zero calories | Low-calorie | Zero calories | Virtually zero calories | Zero calories |
| Suitability for Diabetics | Yes | Yes (with caution for PKU) | Yes | Yes | Yes |
| Heat Stability | Yes | Poor (breaks down) | Stable (caution above 120°C) | Very stable | Stable |
Regulations and Labeling in the EU
EU regulations ensure clear labeling of products with sweeteners. Sweeteners must be listed by name or E-number, and products must state 'with sweetener(s)' (or 'with sugar(s) and sweetener(s)'). Foods with over 10% added polyols need a warning about potential laxative effects. EFSA also sets an Acceptable Daily Intake (ADI) and regularly re-evaluates additives based on new science.
Recent Developments and Regulatory Trends
The EU's approach to sweeteners is dynamic.
- Novel Sweeteners: New sweeteners like monk fruit require EFSA safety assessment under 'novel food' rules before approval.
- Scrutiny on Heating: A 2025 BfR report suggested caution with heating sucralose to high temperatures, recommending against its use in baking or frying until further data.
- Stevia Labeling: Recent regulation updated steviol glycoside labeling to clarify their origin from Stevia (E960a/E960c).
Conclusion
The European Union permits the use of many sugar substitutes, including popular choices like stevia, sucralose, and aspartame. These are not banned, but their approval relies on rigorous safety assessments by EFSA, with strict regulations covering maximum usage levels and clear labeling. The regulatory framework ensures public health through ongoing scientific evaluation. Consumers can use these approved sweeteners with confidence, making informed choices about managing sugar intake within EU guidelines. For official details, the European Food Safety Authority website is a primary source.
Approved sugar substitutes in Europe include:
A variety of sugar substitutes are approved in Europe, including Steviol Glycosides (E960), Sucralose (E955), Aspartame (E951), Erythritol (E968), Acesulfame-K (E950), Saccharin (E954), Cyclamate (E952), Xylitol (E967), Maltitol (E965), and Sorbitol (E420).
List of all E-numbers for sweeteners
All sweeteners approved in the EU have an E-number. The list can be found on {Link: sweeteners.org https://www.sweeteners.org/wp-content/uploads/2024/06/2024_isa_booklet_dynamic_a4-en_chapter2.pdf}.
Do European regulations on sweeteners change?
Yes, the EU continuously re-evaluates authorized food additives based on new scientific data. This process ensures ongoing safety assessments, as seen with the 2025 re-evaluation of acesulfame K.
Why is monk fruit sweetener not yet approved in the EU?
Monk fruit (mogrosides) is not currently approved in the EU because it must undergo a safety evaluation by EFSA under 'novel food' legislation before it can be authorized. It is approved in other regions like the US.
Does the EU permit all forms of Stevia?
No, the EU only permits high-purity steviol glycoside extracts (E960a, E960c) as food additives. Crude stevia leaf extracts or whole leaves are not authorized as additives, although stevia leaves can be used for infusions.
What is the difference between intense and bulk sweeteners?
Intense sweeteners (e.g., steviol glycosides, aspartame) are much sweeter than sugar and used in small amounts. Bulk sweeteners or polyols (e.g., erythritol, xylitol) are less sweet but provide fewer calories than sugar, with potential laxative effects in excess.
Does sucralose become dangerous when heated?
A 2025 German BfR report raised concerns about potential compound formation when sucralose is heated above 120°C. While not banned, the BfR recommended against heating foods containing it until more data is available.
What about natural sweeteners like Allulose in Europe?
Allulose needs 'novel food' approval in the EU before it can be used as a food additive. It does not currently have this approval, unlike its status in some other regions.
