Sweegen’s Reb M granted full authorization for use in UK landmark approval
19 May 2023 --- Sweegen’s Bestevia Rebaudioside M (Reb M) has been fully authorized for use in the UK. This regulatory approval marks a significant milestone for Sweegen, as it becomes the first company to receive authorization for any steviol glycosides produced using alternative technologies in the UK.
Sweegen’s nature-based sweeteners offer a scalable and cost-effective alternative to traditional sugar. The company says it is revolutionizing the sweetener market with solutions that promote healthier choices without compromising taste.
The authorization of Bestevia Reb M in the UK reinforces Sweegen’s role in the nature-based sweetener space and positions the company as a trusted partner for F&B manufacturers worldwide.
Tapping into better health
Reb M, a high-purity steviol glycoside derived from the stevia plant, is renowned for its clean and sugar-like taste profile. It offers a natural, zero-calorie sweetness solution, making it an ideal choice for F&B manufacturers seeking to reduce sugar content and provide healthier options to consumers.
Brands in the UK have eagerly anticipated the authorization of Sweegen’s Bestevia Reb M during the initial formulation phase and tastings.
They are collaborating with Sweegen’s food and beverage applications experts based at its EMEA UK Innovation Studio in Reading, England, to integrate this highly sought-after stevia ingredient and Sweegen’s taste modulation and sweeteners into their formulations.
“This milestone reaffirms Sweegen’s commitment to providing innovative, nature-based, and sustainable sweetening solutions to the industry,” says Damian Bellusci, Vice president of sales EMEA/APAC.
“Reb M offers F&B manufacturers an exceptional tool to meet consumer demands for healthier products without compromising taste.”
The decision to authorize the bioconversion manufacturing method for steviol glycosides, including Reb M, was made by the Minister for Primary Care and Public Health concerning England, Welsh Ministers and the Minister for Public Health, Women’s Health and Sport in Scotland.
The authorization is per Article 10(1) of retained Regulation 1333/2008, fulfilling the requirements.
The manufacturing method allows for using steviol glycosides, including Reb M, in the Great Britain (GB) market. The Regulations provide updated terms of authorization for using this method in GB, with the terms being similar to those in the European Union (EU) and Northern Ireland. For the latest information, referring to the relevant EU Regulations on the EUR-Lex website is recommended.
“A positive step forward”
According to Casey McCormick, senior vice president of global innovation at Sweegen, the approval of Bestevia Reb M in the UK represents a positive step forward for brands looking to improve the nutrition profile of their products.
“The clean, sweet taste of our Bestevia Reb M enables new approaches to reducing and eliminating sugar in a way that exceeds consumers’ expectations and supports public health objectives to reduce sugar consumption.”
Meanwhile, Hadi Omrani, VP of technical and regulatory affairs, says that Sweegen prioritizes safety, quality and regulatory compliance.
“Obtaining full authorization for Bestevia Rebaudioside M in the UK required thorough scientific evaluations and stringent assessments to ensure its safety for consumption. This achievement reflects our commitment to delivering superior products that meet industry standards.”
Sweegen recently attained FEMA GRAS status for sweet proteins brazzein and thaumatin II, complementing steviol glycosides in food and beverage production.
With the addition of brazzein and thaumatin II, Sweegen continues to expand its portfolio of safe and effective taste-modulating flavors that can help manufacturers meet the demand for healthier and delicious products to align with consumers’ holistic approaches to wellness.
Brazzein is the starring ingredient in Sweegen’s newly launched Sweetensify flavors for taste modulation, an ideal flavors tool for brands seeking to create sugar-like tastes in food and beverages.
Edited by Elizabeth Green
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