Regulatory shifts: opportunities for monk fruit decoctions and steviol glycosides in foods and beverages
The regulatory landscape for non-nutritive sweeteners is rapidly evolving, with significant recent developments in both the EU and UK. In October 2024, the EU declared monk fruit decoctions (Siraitia grosvenorii) as ‘not novel’, mirroring a similar decision by the UK in June 2024. Consequently, monk fruit decoctions can now be used as an ingredient in food and beverage products sold in these jurisdictions. This shift opens up new opportunities to food and beverage manufacturers wanting to replace sugars/added sugars in a wide range of formulations.
Monk fruit decoctions deemed ‘not novel’
Non-selective aqueous decoctions of monk fruit are now classified as not novel in both the UK and EU, based on historical evidence of consumption prior to 1997. There are no restrictions on the types of food and beverage products that the decoction can be used in, creating exciting opportunities for product developers.
It is important to note that only the decoction form, created by combining hot water with the plant material to produce an extraction solution, is regarded as ‘not novel’. The monk fruit body itself remains classified novel, as there is no demonstrated consumption pre-1997.
Steviol glycosides: recent developments
There have been several developments with another non-nutritive sweetener, steviol glycosides, that FBOs should be aware of. Currently E960a (extracted from the leaves of the stevia plant), E960c (produced via enzymatic process) and E960d (produced through enzymatic bioconversion/fermentation) are available on the market in the EU. These will soon to be joined by new variants. Last year, EFSA (European Food Safety Authority) issued a positive opinion on a stevia sweetener prepared through the use of precision fermentation, where simple sugars are fermented by a genetically-modified strain of yeast. Earlier this year, the UK’s Food Standards Agency (FSA), released a Safety Assessment report on the use of steviol glycosides produced by fermentation (Rebaudioside M) using Saccharomyces cerevisiae. Both the EFSA opinion and FSA’s Safety Assessment report concluded that there are no safety concerns. However, these new variants will need to be authorised separately from the already-approved steviol glycosides.
New protein-based sweeteners capture industry interest
Alternative sweeteners, particularly those that are protein-based, are gaining attention. Among these, monellin and brazzein stand out due to their exceptionally high sweetness profiles. Brazzein, for instance is up to 750-fold higher than sucrose by weight at threshold level. Monellin surpasses this, being approximately 4,000 times greater than sucrose. Additionally, monellin’s low glycemic index makes it a suitable option for diabetic diets. Although neither sweetener is currently authorised in the EU or UK, their potential is evident. However comprehensive toxicological and genotoxic studies would be required for regulatory approval.
Promising opportunities
Advancements in the regulatory status of monk fruit decoctions and the ongoing developments with steviol glycosides present promising opportunities for food and beverage operators. These non-nutritive sweeteners not only offer viable alternatives to traditional sugars but also align with the growing consumer demand for healthier, low-calorie options. As the industry continues to innovate, staying informed about these regulatory changes and emerging sweeteners will be crucial for manufacturers looking to enhance their product offerings and meet market needs.
How Leatherhead Food Research can help
For in-depth support on regulations surrounding sweeteners and novel foods in the EU or in other markets please get in touch at [email protected]. Leatherhead’s experienced team of scientists and regulatory experts can support you every step of the way.
Leatherhead Food Research Members are kept up to date with changing regulations like these through the weekly Global Legal Highlights newsletter. To learn more, get in touch with our membership team at [email protected].
