FSANZ relaxes stevia use

AUSTRALIA and New Zealand's food standards watchdog has approved an application for higher maximum permitted levels of steviol glycosides (stevia) in ice cream and several beverage categories following a risk and dietary exposure assessment.
New guidelines for stevia now set the maximum at 200 mg/kg in ice cream, water-based beverages, brewed soft drinks, formulated beverages and flavoured soy beverages, and 100 mg/kg in plain soy beverages.
In October 2008, FSANZ approved the use of stevia as sweeteners, in accordance with the FAO/WHO JECFA specifications.  A year later, Cargill sought to raise the permitted levels, arguing that higher usage would enable more pleasant tasting products. The JECFA specification gives food formulators some leeway to adjust the levels of different steviol glycosides to obtain the most suitable taste balance. 
An acceptable daily intake (ADI) of 0–4 mg/kg bodyweight, expressed as steviol equivalents, was established by FSANZ in 2008, JECFA in 2009 and EFSA in 2010.
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