Approved Use of Erythritol in Food

11/07/06 The approval process for the use of erythritol in food has been finalised by the EC Council of Health Ministers. This comes three years after the Scientific Committee on Food (SCF) expressed its opinion on the safety of erythritol, and nine months after the European Parliament’s voting on the relevant amendments to EC Directive 94/35/EC. The approval treats erythritol in the same way as the other currently permitted polyols, so erythritol will be able to be used at a quantum satis level in food stuffs, with the exception of drinks and infant products.

Member states now have a maximum of 18 months to approve erythritol as a food additive, according to the procedure for implementing the EU approval in national legislation. It is already approved in Belgium, Finland and the Netherlands, and manufacturers there can export erythritol-containing products to other EU member states, as long as they are produced according to the regulations currently in force there.

‘The food approval of erythritol as an additive allows food producers to use a novel ingredient with virtually no calories, but which gives body and mouthfeel,’ says Thomas Strack, Product Manager at InnoSweet. ‘The food industry has waited for this kind of product for a long time. We are sure that with the help of our team of application experts we can assist our customers to develop new concepts, and create new products and growth opportunities.’

 A common opinion on the nutritional labelling (90/496/EC) of erythritol is still pending, but producers and consumer organisations are invited to participate in the evaluation being carried out by Platform for Ingredients in Europe (PIE). Until a different caloric value is implemented, the standard caloric value for polyols has to be included on the label.