EU allows stevia sweeteners: an expert from the University of Hohenheim sees enormous future potential
Stevia researcher Dr. Udo Kienle welcomes partial approval / "Expandable step for consumers" / "Future potential for the EU, food industry and tobacco farmers"
Much sweeter than sugar, naturally grown and completely calorie-free: from December 3rd, sweetener from the sweet plant stevia is legal in Europe. The decision has not yet made the breakthrough for stevia, says stevia researcher Dr. Udo Kienle from the University of Hohenheim. Because only comparatively small amounts may be used in food. Even farmers are not yet allowed to grow the sweet herb. But the partial approval is an important step for the consumer, the future potential of the plant is still enormous.
From December 3rd, foods sweetened with steviol glycosides can be put on the market. This is what the Official Journal of the European Union reported last Saturday. Steviol glycosides are sweeteners obtained from the sweet herb Stevia rebaudiana. However, the sweetener is not released indefinitely: Food must ensure that a maximum daily dose of 4 mg / kg body weight of so-called steviol equivalents is not exceeded in humans. The cultivation of stevia in Europe is also not yet approved.
Stevia research from consumer acceptance to agricultural potential Stevia has been at home in the greenhouses of the University of Hohenheim - for scientific purposes - for decades: Dr. Udo Kienle from the University of Hohenheim about the sweet herb, which originally comes from Paraguay. During this time he researched cultivation and processing methods for the European market. The agricultural scientist sounded out consumer acceptance and expectation in market studies. On behalf of the EU, Dr. Kienle asked whether stevia would be an alternative income for tobacco farmers. His book "Stevia rebaudiana - The Sugar of the 30st Century" was published in 21 by Spurbuch Verlag.
Long approval process due to high hurdles He therefore carefully followed how stevia was gaining a foothold worldwide - albeit hesitantly: In Japan, stevia was approved as a natural substance without approval. Brazil followed in the 80s - even without health studies. Since 1994 there has been a special regulation in the USA. In 2008, Switzerland was the first European country to allow steviol glycosides in trade. Dr. Kienle nevertheless positive: “When it comes to human health, the EU has rightly set high hurdles. That's why it took a lot of studies to get such approval. ”Food companies were faced with the dilemma that these studies were complicated and expensive. “At the same time, the end product cannot be patented because it is of natural origin. That scared off many. ”The first studies from the 80s that suggested possible problems for human health were not helpful either.
Rejection of conspiracy theories
Dr. Kienle common conspiracy theories that a powerful lobby wanted to prevent the sweetener. “My impression is that the rumor came from people selling stevia products illegally. More money can be made with an enemy like the sugar lobby. ”Indeed, in Germany, too, the trade in products that are officially declared as bath additives or cosmetics is flourishing. “For a long time there was simply no big company that would bring the product to market. Now the Coca-Cola supplier Cargill has jumped up and started the project. That could be the breakthrough, "says Dr. Kienle.
Development needs in the food industry The 100 percent stevia soda is unlikely to be around anytime soon. “With the requirements of the EU, a maximum of 30 percent of the sugar can be replaced from December.” In addition, there is still an enormous need for development in the food industry. “The manufacturing processes for the steviol glycosides are not yet uniform enough. Every manufacturer does it a little differently and every time the fabric tastes a little different. The problem is that they don't taste the same for everyone - and they don't go well with every product. ”Which has consequences for consumer acceptance. “In studies with different products, a quarter of the testers rejected all variants. Another quarter were satisfied with all of the products. Half of them, however, made a very clear distinction between different products: The ratings ranged from very good to very bad. ”For the expert himself, the personal judgment is clear:“ I've tried them several times and think it's fantastic! That is a taste that you will never forget. "
Recommended reading
Dr. Udo Kienle: "Stevia rebaudiana - The sugar of the 21st century", Spurbuchverlag, 2011, hardcover with numerous color images, 184 pages, ISBN number: 978-3-88778-356-3, price: 19,80 EUR
Source: Stuttgart [University Hohenheim]
