Steviol glycosides remain unaffected by commercial processes that involve the extraction and purification of this natural sweetener used to reduce calorie content in popular beverages.
Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the case provided 95% of its components were converted to steviol.
Stevia sweeteners derived from fermentation – without stevia plants – could be launched as early as 2016, according to Evolva Holding SA, the Swiss firm working on the technology with agri-giant Cargill.
A new patent application that covers the efficient and sustainable production of sweeteners including Rebaudioside M (Reb M) using fermentation technology has been published by Evolva and Cargill.
A German court ruling that prohibits manufacturers suggesting the sweetener is natural on its labels has been widely criticised by the industry as 'misleading'
Swiss firm Evolva Holding has partnered with Cargill to develop and commercialise stevia extracts derived from a fermentation process, rather than through traditional extraction from the stevia plant.
All stevia glycosides are safe with respect to their genotoxic/carcinogenic potential, says a new review that seeks to silence doubts once and for all about the ingredient’s potential in food and beverage products.
Global sweeteners firm Cargill has welcomed fresh guidance from Belgium on the labelling and advertising of steviol glycosides used to sweeten food products.
Discussion continues over whether stevia compounds in food and drink products can be labelled as ‘natural’, with the weight of opinion favouring ‘from a natural source’ as a descriptor.
Steviol glycosides produced by fermentation could be on the market in the coming years due to advances made by Swiss company Evolva and Californian R&D partner Abunda Nutrition, which it plans to acquire.
EUSTAS (European Stevia Association) president Professor Jan Guens says he is “very disappointed” by a decision taken by Cargill and Morita to remove a number of licensing application categories relating to use of steviol glycosides in food.
The first tasks of the newly formed International Stevia Council (ISC) will be to settle on a common methodology for determining steviol glycoside purity, and to draw up a glossary of terms.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
Interest in stevia has remained high in Germany despite the plant being outlawed under novel foods regulations in 2000; but fringe products may contain undeclared additives due to the lack of food checks.
The European Stevia Association (EUSTAS) is proposing a quality assurance scheme for raw stevia products in Europe, to guarantee purity and quality and build consumer confidence.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.
