Erythritol Gains EFSA Approval in Non-Alcoholic Beverages
09 Mar 2015 --- The European Food Safety Authority (EFSA) has issued a positive opinion on the use of erythritol in beverages in the European Union. In the EU, erythritol is allowed quantum satis in food already since 2006, but not yet in beverages due to previous EFSA concerns about laxative effects in this sensitive category.
Jungbunzlauer has welcomed the revised EFSA statement. It resembles the most important milestone and pre-requisite for an extension of erythritol usage into the beverages category in Europe. After many years of discussions of scientific studies for getting the positive opinion, EFSA finally concluded on new data filed that erythritol, at a maximum usage level of 1.6% in nonalcoholic beverage, is safe for the consumer and without adverse effects, including laxation.
“Where ever a sugar free or sugar reduced beverage is developed, erythritol is a key ingredient to create a sweetening system equivalent to sugar. It is its versatility that makes it so interesting for every type of beverage as it contributes sweetness, gives body and enhances others sweeteners taste profile,” Ferid Haji, Product Group Manager Sweeteners told FoodIngredientsFirst. “In combination with any high intense sweetener, erythritol`s great flavor enhancing properties help to minimize e.g. sucralose's lingering sweetness or stevia's bitter after-note. Already 1.5% erythritol shifts the overall taste profile of a sugar-reduced soft drink or flavored water version to its original sugar-like taste profile. This set of benefits qualifies it for any sugar free or sugar reduced beverage.”
The European Commission may now initiate the legislative process in order to allow erythritol for the formulation of sugar reduced non-alcoholic beverages. Best case, this approval could come still within 2015 and will finally give the European consumer access to a new generation of healthy and great tasting beverages as it can be seen in markets like the USA and Japan already.
“Erythritol is approved in many important consumer markets since decades, e.g. the US, Japan, China, Australia to name a few. With the approval of steviol glycosides in the USA, we have seen a big surge in erythritol’s usage. Being the only natural polyol produced by a natural fermentation process, erythritol is the most popular blending partner for the plant derived sweetener steviol glycosides,” says Haji. “The combination offers a natural sugar alternative the consumer of today is looking for. In Japan, erythritol`s taste improvement properties are well known and have been exploited for two decades now. Therefore, it can be found in a wide variety of different beverage types ranging from carbonated soft drinks over healthy near waters to beauty drinks which are e.g. enriched with collagen.”
ERYLITE - Jungbunzlauer’s brand for erythritol - is a bulk sweetener with zero calories (EU) and a sugar-like taste profile and appearance. ERYLITE is made by Jungbunzlauer through yeast fermentation in its plant in Marckolsheim, France. The production process and the raw materials used (non-GMO carbohydrates) qualify ERYLITE to be the first and only natural polyol in the market. It also occurs naturally in a wide variety of foods, including many fruits and mushrooms, as well as in fermented foods such as cheese, wine and beer.
Supplier Cargill also welcomed the news and reported that it is looking forward to the European Commission and Member States translating this positive EFSA opinion into the EU Food Additives regulation that will extend the current legal use of erythritol as a flavor enhancer to flavored non-alcoholic beverages.
“Cargill welcomes the EFSA opinion supporting the safety of erythritol in beverages, and looks forward to the day when our customers can offer European consumers new innovations in better-tasting, non-caloric beverages,” said Peter De Cock, Global Nutrition Innovation Leader Erythritol at Cargill.
by Robin Wyers
