PureCircle by Ingredion greenlighted for commercialization in Europe

09 Aug 2021 --- PureCircle – now operating as PureCircle by Ingredion – received a positive safety opinion from the European Food Safety Authority (EFSA) for the use of its Reb M, Reb D and Reb AM stevia ingredients produced through bioconversion of stevia leaf extracts. 

This opinion also recognizes that there are up to 60 molecules from the stevia leaf that are safe for consumption.

“The majority of stevia leaf extract ingredients are grown in China. We diversify our stevia supply with farms in Zambia, and our new fermented sugarcane Reb M product from South America,” Sue Bancroft, PureCircle category lead EMEA, tells FoodIngredientsFrist.

“We are committed to diversifying the supply of stevia ingredients within and outside of China, with 40 percent of our total supply of stevia extract to come from non-China sources by 2025,” she continues.

“Unlike some other stevia suppliers, we own 100 percent of our vertical supply chain, and can trace our ingredients back to the farming communities.”

Upon final approval from the European Commission, which is expected to be published later in the year, PureCircle by Ingredion’ s range of stevia ingredients produced through bioconversion of stevia leaf extracts, will be commercially available to F&B manufacturers in the EU.

Pure Circle’s range of stevia leaf sweeteners and flavor modifiers yield significantly greater percentages of stevia molecules.Utilizing the whole leaf
PureCircle’s range of stevia leaf sweeteners and flavor modifiers yield significantly greater percentages of the stevia molecules compared to conventional commercial stevia varieties.

This yields more optimized quantities of stevia ingredients and reduced overall waste compared to conventional stevia leaf varieties.

“There are more than 60 ingredients (molecules) in the stevia leaf, which have been proven safe for consumption. In 2017 PureCircle mapped the full genome of the stevia leaf,” highlights Bancroft.

“Produced from a process that mirrors the plant’s natural ingredient production process, the range provides a non-genetically modified stevia leaf ingredient that is clean tasting and has a sugar-like sweetness, with none of the calories or ingredient separation. It is fully scalable to improve cost-in-use.”

Last March, the brand collaborated with Synergy Flavours in an “industry-first” to create a range of zero-sugar tonics sweetened with PureCircle Reb M stevia extract.

“With nearly one out of two consumers concerned with sugar, related to health issues, it’s clear that today’s consumers are seeking to limit the sugar in their diets and reduce calories, not with artificial sweeteners, but with ingredients that are naturally derived,” says Bancroft.

Last week, new labeling guidance from the European Commission renamed steviol glycosides (E 960) as “Steviol glycosides from stevia (E 960a).”

In light of the announcement, FoodIngredientsFirst caught up with agri-food giant Cargill to examine how stevia companies and brands can begin taking advantage of the labeling update and get ahead of regulatory changes slated for January 2023.

By Benjamin Ferrer

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