New natural sweetener approved

After a decade of research and four years of submissions, CQUniversity's efforts have paid off with approval of the natural sweetener steviol glycosides (stevia), as an ingredient in foods and beverages in Australia and New Zealand.

The Australian food authority FSANZ has approved the use of the natural sweetener (gazetted on Thursday 9 October).

The initial application and submissions were made by CQUniversity's Centre for Plant & Water Science on behalf of all consumers, users and potential stevia growers.

Professor David Midmore explained the university had made the application because stevia was recognised as a potential new high-value crop for farmers. He has been working on stevia for almost a decade in conjunction with the University's Honorary Fellow and research officer Andrew Rank.

"Stevia is not a new invention and thus no company holds a patent and would go to the expense of approval just to let other companies cash in on their approval," Prof Midmore said.

Steviol glycosides — extract of leaves of the plant Stevia rebaudiana — are a group of intense sweeteners (250x sweeter than sugar) which can be used in any food or drink that now contains sugar. Initially, it is likely to replace existing chemical sweeteners, especially in ‘diet' drinks.

Prof Midmore said the approval process confirmed the complete safety of stevia; it has passed every conceivable test for safety.

"CQUniversity believes that it will make an important contribution in low-calorie drinks. For example, one litre of sugar-sweetened soft drink contains at least 1700 kJ of energy, whereas when sweetened with stevia the energy content will be as low as 7 kJ," he said. "We see stevia becoming a significant tool/ingredient for community use in the fight against obesity and the associated metabolic syndrome and diabetes (type II).

"This ‘calorie free' sweetener is completely safe for use by all consumers, including diabetics, as shown in hundreds of trials in many countries. The results from these trials were a key factor in the approval by FSANZ. The safety is also confirmed by experience in Japan where it has been used by a population of 90 million people for 35 years without a single adverse effect ever being reported or suspected."

Prof Midmore said stevia will be readily accepted by food and drink manufacturers because it is safe, natural and should cost less than sugar.