EFSA reaffirms safety of sucralose but only for current uses

Experts from the European Food Safety Authority (EFSA)  find that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorized uses as a food additive.

E 955 is around 600 times sweeter than sugar, and is authorized for use in a range of reduced-sugar and sugar-free foods and beverages.

EFSA confirmed the Acceptable Daily Intake (ADI) of 15 mg/kg body weight per day and indicated that current consumer exposure remains below this level.  However, they could not confirm the safety of additional uses of sucralose.

The assessment is part of an ongoing review of additives approved before 20 January 2009, as required by EU law. EFSA’s experts also assessed a new request to allow sucralose to be used in more fine bakery wares, beyond wafer paper and cones and wafers for ice-cream, which are already approved.

What were the uncertainties?

• Uncertainty exists regarding the potential transfer of chlorine from sucralose to organic molecules under prolonged high-temperature conditions. 
• This uncertainty could not be dismissed in the evaluation of the proposed extension of use of E 955 in fine bakery wares, unless restrictions on baking temperature and time are applied. 
• The same uncertainty applies to the preparation of home-made foods where sucralose undergoes heating processes such as baking or frying.
• These conditions are not expected to occur during the industrial processing of foods under the currently authorised uses of E 955. 

Heating of sucralose

EFSA noted that when sucralose (E 955) is exposed to high temperatures for long periods, it may form chlorinated compounds with unknown health effects. While current authorized uses do not involve such conditions, proposed extensions — such as in fine bakery wares (sweet baked goods) — could.

Laurence Castle, Chair of EFSA’s Scientific Panel on Food Additives and Flavourings, explained: “We confirmed that the current uses of sucralose as a food additive are safe. However, we could not reach the same conclusion for the new proposed uses we assessed, as these may involve several industrial processes requiring prolonged high temperatures.”

EFSA also highlighted that home cooking methods like baking or frying may vary widely, meaning the formation of chlorinated compounds cannot be excluded in domestic use. They recommended the European Commission consider this issue when evaluating future applications.

What are the key recommendations?

According to EFSA’s Food Additives and Flavourings (FAF) Panel, and based on the data assessed, the EC should consider: 

- Including individual limits for chlorinated monosaccharide impurities in sucralose, 
4-chlorogalactopyranose and 1,6-dichlorofructofuranose in the EU specifications for E 955.

- Lowering the limit of lead in the EU specifications.

- Including the CAS number 56038-13-2 in the EU specifications.

The FAF Panel also recommended the EC consider the potential formation of unwanted degradation products of sucralose during domestic uses that require high temperatures, such as frying or baking.

The current authorized uses and maximum permitted levels (MPLs) under Regulation (EC) No 1333/2008:

• - Non‑alcoholic beverages (soft drinks, flavored waters, energy drinks) up to 300 mg/L
• - Confectionery (sugar‑free sweets, chewing gum) – up to 800 mg/kg
• - Dairy products (flavoured milks, yogurts, desserts) – up to 350 mg/kg
• - Fine bakery wares (note: only certain categories, not extended beyond current scope) – up to 800 mg/kg
• - Breakfast cereals (sugar‑reduced) – up to 200 mg/kg
• - Table‑top sweeteners (liquid, powder or tablet)
• - Other processed foods (e.g., sauces, jams, low‑calorie desserts) – typically 200–400 mg/kg, depending on category

For more information, refer to Re-evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2026.9854