La nouvelle désignation d’étiquetage « glycosides de stéviol issu de la stévia (E960a) » aidera les consommateurs à mieux comprendre l’origine végétale de l'ingrédient
19 novembre 2021
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Many of you use stevia as a natural sweetener in your food formulations (beverages, chocolates, confectionery, ice creams, etc.)
Currently, consumer interest in stevia continues to grow as they seek to reduce fat, sugar and calories. This leads brands to adapt formulations to meet these trends.
Steviol glycosides are the sweet-tasting components in the leaves of the stevia plant. The leaf contains at least ten unique steviol glycosides.
For these sweeteners, new labeling guidelines from the European Commission were recently published. Steviol glycosides (E 960) have been renamed "steviol glycosides from stevia (E960a)".
This amendment follows a request in 2018 for a change in the E 960 specification to include a new method of producing rebaudioside M, present at a low percentage in Stevia leaves by enzymatic means.
The new labeling designation "Stevia steviol glycosides (E960a)" is intended to help consumers better understand the plant origin of the ingredient.
Thus, the new additive "Steviol glycosides obtained by enzymatic means" will be numbered according to the international numbering system for additives under the mark "E 960c".
As for the additive "E 960 Steviol glycosides", it is now replaced by "Steviol glycosides from Stevia", it will be numbered "E 960a".
Wagralim remains at your disposal whether it is a specific question or a broader request regarding regulations. We will provide initial advice or relay your request to the experts in our network.
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