Regulatory status by market
Stevia is authorised in all six markets, but the US position carries a purity threshold that the others do not: purified steviol glycosides are GRAS, while a whole-leaf or crude extract is not. The same material can be a permitted sweetener in Europe and a dietary supplement ingredient in the United States depending on how far it has been purified.
United States — GRAS for purified steviol glycosides
Position
Purified steviol glycosides of 95 per cent or more are GRAS as a sweetener. There is no food additive listing and no E number.
Permitted use
As a sweetener in foods generally, at the levels described in the GRAS notices.
Limits
Whole-leaf stevia and crude extracts are not GRAS for food use and are restricted to dietary supplement use. Purity is therefore the first question a US buyer should ask, and the specification has to show the glycoside content.
European Union — E960
Position
Authorised food additive E960, steviol glycosides, under Regulation (EC) 1333/2008 Annex II.
Permitted use
As a sweetener in the categories and at the maximum levels set in Annex II.
Limits
The additive is defined as steviol glycosides, not as stevia extract. The declaration should read E960 steviol glycosides, with the glycoside content and composition on the specification.
United Kingdom — E960
Position
Retained Regulation 1333/2008; E960 remains on the FSA approved additives list.
Permitted use
The same permitted categories and maximum levels as the retained Annex II.
Limits
Shared number with the EU today, but the lists can diverge; check the retained list for a UK-only launch.
Japan — 指定添加物 ステビア抽出物
Position
Designated food additive (指定添加物) stevia extract, ステビア抽出物, with the specification written in terms of steviol glycosides.
Permitted use
As a sweetener within the use standards for the additive.
Limits
The additive specification and the Japanese name are both mandatory on the label.
Indonesia, Malaysia, Vietnam and Thailand — INS 960
Position
INS 960 is carried on the national positive lists of these four markets.
Permitted use
As a sweetener in the categories each list permits, within its own maximum level.
Limits
Halal certification is a separate gate; since 18 October 2026 Indonesia requires it for additives and raw materials before clearance, with the certificate issued through BPJPH.
Korea — 스테비올배당체 (INS 960)
Position
Listed in the Korean Food Additives Code as a sweetener, steviol glycosides, INS 960.
Permitted use
As a sweetener within the Code’s use standards.
Limits
Use standards apply per food category, and Korean labelling requires the Korean name.
Frequently Asked Questions
What do the Reb A percentages on a stevia specification actually describe?
Commercial stevia is sold by its steviol glycoside content and profile – Reb A 97 means 97% rebaudioside A, the glycoside with the cleanest taste of the major components. Higher purity grades cost more per kilo but need less material and carry less of the bitter background, so cost-per-sweetness matters more than cost-per-kilo.
Why does stevia taste bitter or licorice-like at high levels?
The bitterness comes from the minor glycosides and from Reb A itself at high concentrations. The practical fixes are purer grades, lower inclusion via blending with erythritol or allulose, and flavour systems built for stevia from the start rather than retrofitted to a sugar formula.
Is high-purity stevia extract permitted in my market?
High-purity steviol glycosides (95%+) are GRAS in the US and permitted as E 960 in the EU, and most major markets have their own equivalence list. Whole-leaf stevia is a different story – it is not an approved sweetener in the US or EU – so the extraction purity is the regulatory line, not the plant.
How does stevia behave in baking and beverages?
The glycosides are heat-stable through normal baking and pasteurisation, and stable across a broad pH range, which is why stevia survives in almost every category. The formulation work is taste, not stability: sweetness onset is slightly delayed versus sugar, which matters in beverages.
What is the most common blending approach?
Stevia for the high-intensity sweetness, erythritol or allulose for bulk and mouthfeel – the ratio is tuned to the target sweetness and the market’s taste preference. We supply the stevia grades and can discuss starting ratios from comparable projects.
Stevia: The High-Performance Botanical Solution for Clean Labels
Product Overview and Molecular Origin
Stevia has established itself as the world’s leading solution for natural sugar reduction. Derived from the leaves of the Stevia rebaudiana plant, this intense sweetening agent allows manufacturers to achieve significant caloric reduction. Our premium extract is produced through a meticulous water-extraction process, ensuring that the final material remains free from synthetic solvents and chemical residues.
Unlike early generations of botanical ingredients, our modern offerings focus on specific rebaudiosides that deliver a much cleaner taste profile. By leveraging advanced purification technologies, we provide ingredients that meet the rigorous sensory demands of the global food and beverage market, facilitating a seamless transition toward healthier consumer goods without compromising the flavor experience that drives brand loyalty.
Understanding the Power of Steviol Glycosides
The sweetness of the leaf is driven by complex molecules known as Steviol Glycosides. Among the dozens of compounds present in the plant, Rebaudioside A (Reb A) and Rebaudioside M (Reb M) are the most prized for their superior flavor. Our standardized extracts are tailored to provide specific ratios of these molecules, ensuring consistent potency across every production batch.
The stability of these Steviol Glycosides is a significant advantage for industrial food processing. They remain chemically stable under high temperatures and varied pH levels, making them suitable for everything from pasteurized beverages to complex baked goods. This resilience ensures that the sweetness of your product remains intact throughout its entire shelf life, regardless of environmental challenges during storage or international distribution.
A Leading Plant-Based Sweetener for Modern Brands
In an era where “Clean Label” is a prerequisite for market success, utilizing a plant-based sweetener provides a distinct competitive edge. Consumers are actively scanning ingredient lists for recognizable, nature-derived components. Our extract aligns perfectly with this trend, offering a non-GMO, vegan-friendly, and gluten-free solution that enhances transparency and consumer trust.
Beyond its label appeal, this plant-based sweetener offers zero-glycemic benefits, meaning it does not impact blood sugar levels. This makes it an essential tool for creating products targeted at ketogenic and weight-conscious populations. By replacing sucrose with our botanical extract, brands can significantly improve the nutritional score of their products, meeting the global demand for metabolic-friendly food options.
Formulation Synergy as a Sugar Substitute
Aftertaste Management: Our high-purity grades are specifically refined to minimize the “licorice” notes traditionally associated with the raw leaf.
Rapid Solubility: The crystalline powder is engineered for quick dissolution in both hot and cold liquid systems.
Calorie Neutrality: As a high-intensity sugar substitute, it allows for the total removal of caloric sugars while maintaining a cost-effective dosage.
Applications Across Food and Beverage
Soft Drinks & Functional Waters: Providing a bright, clear sweetness without any cloudiness.
Dairy & Yogurt: Rounding out the flavor profile of low-fat and plant-based dairy alternatives.
Confectionery: Creating calorie-reduced chocolates and gummies with a natural origin.
Sports Nutrition: Effectively masking the bitterness of proteins and vitamins in functional powders.
FAQ
Q1: What is the difference between various glycosides? Reb A is the most common, while Reb M is a rarer molecule known for having a taste profile that is even closer to real sugar with virtually no lingering bitterness.
Q2: Is this botanical ingredient heat-stable? Yes. It can withstand the high temperatures required for baking and UHT processing without losing its sweetening power.
Q3: Can I use Stevia in “No Added Sugar” products? Absolutely. As a zero-calorie ingredient, it is the gold standard for products making low-calorie or sugar-free nutritional claims.
Q4: How do I determine the right dosage? Since it is significantly sweeter than sugar, we recommend starting with a 1:200 ratio and adjusting based on the specific flavor matrix of your recipe.
