Europe debates stevia’s ‘natural’ claims

Steviol glycosides are extracted from the stevia leaf

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, the compounds responsible for the sweet taste of the stevia leaf that are used to sweeten products, are extracted in water and purified using ion exchange chromatography. The extracts are then recrystallised from methanol or ethanol, resulting in a final product consisting mainly of stevioside and/or rebaudioside A. As a result, some individual EU Member States are arguing that these extracts cannot be labelled as natural, because they do not exist in a natural state without undergoing this process.

The definition revolves around marketing guidelines for separate EU countries. That’s because there is no legislation imposing a strict definition of the term natural in EU additive regulations Annie-Laure Robin, Leatherhead Food Research international regulatory manager, explained to FoodNavigator.

Instead, Member States tend to take their cue on such issues from EU flavouring legislation, which contains definitions of natural and artificial flavours, she said.

From a plant source

“You can’t strictly say steviol glycosides are natural, because they are extracted from stevia,” said Robin. “People all over Europe are saying you can’t say the additive is natural, but you can say it’s from a plant source. Manufacturers are adopting that now as a way forward.”

EU food industry trade group FoodDrinkEurope has issued guidance for food and drink processors advising them to use the term ‘from a natural source’. FoodNavigator understands that a total of nine different versions of the phrase are under discussion. Aside from 'sweetness from a natural source' or 'sweet taste from a natural source', they include 'steviol glycosides are present in the leaves of the Stevia plant' and 'with extract of the Stevia plant' with steviol glycosides referred to by means of an asterix.

“We have received quite a few enquiries related to stevia’s ‘natural’ claim," said Robin. "There is nothing in the guidance to say if stevia is natural or not. The term ‘natural’ is not really addressed fully for the industry in Europe. It is seen more as a marketing tool than as an issue for additive regulations."

Guidance reasonable

However, she said FoodDrinkEurope had clearly communicated its guidance and the industry viewed it as reasonable. As a result most food and drink manufacturers would be likely to adopt it or some version of it when marketing products containing stevia.

Aside from definitions of natural, concerns also persist over the liquorice-like aftertaste of stevia, with many processors using a blend of stevia with other sweeteners such as sugar to offset this.

Related News

The bitter after taste associated with stevia could soon be a thing of the past, say the researchers

Taste receptor discovery could help industry ease the bitter taste of stevia

Cargill supports Belgian steviol glycoside guidance

Cargill supports Belgian steviol glycoside guidance

Galam Group produces all-natural stevia extract

Galam Group produces all-natural stevia extract

DanVia is one example of the use of stevia in dairy products

Mintel: stevia-containing products show “significant uplift” in number

PureCircle shores up stevia supplies

PureCircle shores up stevia supplies

Manufacturers of dairy products like yoghurt are being increasingly creative with health claims, says analyst

Four trends propelling the dairy market

Sugar replacers have proved able in delivering products with reduced energy and sugar. (©

Plant-based sweeteners can regulate blood glucose levels: Study

Stevia is a zero calorie sweetener that is natural and suitable for diabetics. ©iStock/bdspn

Counterfeit stevia on the rise but spectroscopy could be the solution: Study

© iStock

Tate & Lyle teams up with Sweet Green Fields to widen stevia's reach

The two major glycosides found in the leaves are stevioside and rebaudioside A. Both taste approximately 200–300 times sweeter than sucrose.©iStock/Heike Rau

New insights reveal how stevia controls blood sugar levels

Sunwin name change to fit stevia market

The future trends of stevia in bakery and snacks

The future trends of stevia in bakery and snacks

What is the growth potential for stevia in snacks?

Stevia makes ice cream with '30% fewer calories'

Stevia-based sweeteners could be on sale in the UK as early as next month

Stevia wins final EU approval

Related Products

See more related products

Comments (2)

Hans - 29 May 2012 | 11:58

Are steviol glycosides and sucrose natural? Of course they are not!

Javier has a very good point. Natural means or should mean: as it is present and available in nature. Steviol glycosides and sucrose (table sugar) are not, SO? At the same time this demonstrates the ridiculousness of the debate about "natural". Do we wish to go back to being cave dwellers again?

29-May-2012 at 23:58 GMT

Javier - 29 May 2012 | 07:08

Are steviol glycosides natural? And sugar?

I'm a bit surprised by the comment stating steviol glycosides can't be called "natural" because they undergo an extraction process. With this concept in mind not even sucrose could be considered "natural". I would be pleased to be explained the difference between white sugar and steviol glycosides in terms of the manufacturing process...

29-May-2012 at 19:08 GMT

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.