A Commission regulation published by the Council on 23 July 2026 amends EU food additive rules to allow a new production method for the sweetener rebaudioside M (E 960c(ii)), using genetically modified yeast or bacteria. The regulation updates the specifications in Regulation (EU) No 231/2012 to include rebaudioside M produced via enzymatic conversion of highly purified rebaudioside A from stevia leaf extract, using the genetically modified yeast K. phaffii CGMCC 7539 or E. coli strains. The amendment aims to provide the food industry with a high-purity sweetener with an improved taste profile compared to existing steviol glycosides, while ensuring consumer safety through strict purity requirements.
The regulation, which amends the definition of E 960c(ii), requires that viable cells and DNA of the genetically modified microorganisms are not detectable in the final food additive. A new purity specification for kaurenoic acid is set at a maximum of 0.3 mg/kg, measured by liquid chromatography-mass spectrometry. The document is a cover note from the Council, indicating that the regulation has been adopted by the Commission and is now being formally notified to member states. No prior coverage of this specific amendment exists in the available record.
The regulation opens the EU market to a new sweetener production method, benefiting food manufacturers seeking alternatives to sugar and existing steviol glycosides. Consumers may gain access to a sweetener with a taste profile closer to sugar, potentially reducing sugar intake. However, the use of genetically modified organisms in production may raise concerns among consumer groups and some member states, despite the requirement for no viable cells or DNA in the final product. The strict purity limits ensure safety but may impose testing costs on producers. The regulation is expected to enter into force 20 days after publication in the Official Journal of the European Union.