Canada Approves The Use Of Steviol Glycosides In a Variety Of Foods

On September 1, 2020, Health Canada issued Document NOM/ADM-0151, amending the list of permitted sweeteners, and approving the use of steviol glycosides from Saccharomyces cerevisiae Y63348 in a variety of foods. It is understood that the steviol glycosides from the plant Stevia, Saccharomyces cerevisiae CD15380 and Saccharomyces cerevisiae CD15407 have been allowed to be used in a variety of foods in Canada. This revision will take effect from September 1, 2020. The International Codex Alimentarius Commission, the European Commission, and the Ministry of Health, Labour and Welfare of Japan allow it to be used as a sweetener in a variety of foods. According to the evaluation results of the Food Additives Joint Expert Committee of the United Nations Food and Agriculture Organization of the United Nations and the World Health Organization, the daily allowable intake of this substance is 4 mg/kg bw (calculated in steviol equivalent). As a food additive in my country's steviol glycoside regulations, steviol glycosides have been listed in my country's "National Food Safety Standards Food Additives Use Standards" (GB 2760), and are allowed to be used in food categories such as candied fruits, candies, and cakes. On the basis of GB2760-2014, steviol glycosides were approved twice in 2017 and 2020 to expand the scope of application. According to Innova Market Insights data, from 2013 to 2017, soybeans were still the main raw material in the European and American milk substitute market, and the taste was good or bad. It is an important factor for consumers to choose the types of plant protein, and this is also the direction that raw material manufacturers and product manufacturers need to strive for in terms of taste improvement and innovation. The expanded use of stevioside will successfully boost the application in this field. Another highlight is the addition in chocolate products. Chocolate can be used as a carrier for a variety of functional raw materials, such as Omega-3s, probiotics, turmeric, etc., which are all important ingredients for functional chocolate. Coupled with the use of steviol glycosides, it is believed that the future chocolate will become a functional food with both deliciousness and health. Whether it is in beverages, snacks, soy products or candy, the opportunities for stevioside have matured, and as suppliers improve the taste of stevia, it is believed that there will be more room for development of stevioside in the future.