https://foodadditiveindex.com/additives/steviol-glycosides-from-fermentation/changes 2026-02-19T00:00:00Z Food Additive Indexhttps://foodadditiveindex.com tag:foodadditiveindex.com,2026-02-19:event/GB/steviol-glycosides-from-fermentation/authorised 2026-02-19T00:00:00Z

Great Britain, 2026-02-19. Under the process in force since 1 April 2025, this authorisation was made by ministerial determination and recorded on the FSA/FSS Register of Food Additive Authorisations, not made by statutory instrument. It adds a new production method for E 960b: rebaudioside M from fermentation with Saccharomyces cerevisiae, specified as E 960b(ii), with the existing Yarrowia lipolytica specification renumbered E 960b(i). The new specification may be used in the same foods, at the same maximum levels, as the rest of the E 960a–E 960c group. The determination also reissued all existing E 960a–E 960c authorisations in one consolidated text, which the register says makes no substantive change to their scope or conditions. The register records the change for England, Scotland and Wales and links applications RP-1112 and RP-1140 to E 960b. The Welsh determination (NWSI 2026 No. 20) states that it comes into force on 19 February 2026.

tag:foodadditiveindex.com,2024-06-28:event/GB/steviol-glycosides-from-fermentation/authorised 2024-06-28T00:00:00Z

Great Britain, 2024-06-28. S.I. 2024/685 added E 960b, steviol glycosides from fermentation, to the domestic list of sweeteners as part of the E 960a–E 960c group, with a specification for a mixture made mainly of rebaudioside M by fermentation with a strain of the yeast Yarrowia lipolytica. The same instrument set a limit of 0.1 mg/kg for ethylene oxide residues in all food additives. Parallel instruments for Scotland (S.S.I. 2024/156) and Wales (W.S.I. 2024/741) came into force on the same day. These instruments do not apply in Northern Ireland.