Changes to the EU steviol glycosides specifications will expand the type of steviol glycoside avilable on the market and formulating options. Under the existing legislation, sweeteners made from steviol glycosides need to consist of at least 75 percent stevioside and/or rebaudioside A (Reb A).
The updated European Commission legislation removes the 75 percent restriction and allows any combination of the 11 approved steviol glycosides as alternatives to Reb A as the predominant components. This will broaden options for food and beverage companies and help reduce sugar in e.g. carbonated soft drinks.
Read the full article in Food Ingredients First here.