The European Food Safety Authority (EFSA) has approved a higher use of steviol glycosides for tea, coffee, herbal, malt and chocolate beverages

On June 30th, 2015 the European Food Safety Authority (EFSA) published their scientific opinion which extends the use of steviol glycosides to the following beverage categories at levels that are higher than the previous 10 mg/L level assessed in the 2014 EFSA opinion;

  • 29 mg/L in tea beverages and instant coffee and instant cappuccino products
  • 29 mg/L in coffee and herbal infusion beverages and
  • 20 mg/L in malt-based and chocolate/cappuccino flavored drinks

The current scientific opinion included an exposure assessment of steviol glycosides taking into account the proposed extension of use, and the panel concluded that the “dietary exposure to steviol glycosides (E 960) is similar to the exposure estimated in 2014 and therefore does not change the outcome of the safety assessment.”  Additional details on this new EFSA evaluation titled – “Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive” can be found in here (EFSA Journal 2015;13(6):4146)

 

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