Search Results for 'Canada Approves Stevia for Use in Foods and Beverages'

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  • CSPI Adds Monk Fruit to Guide for Food Additives

    June 28, 2013
    The Center for Science in the Public Interest (CSPI) has made a new entry in its Chemical Cuisine: A Guide to Food Additives for mogrosides, the active sweetener compound from monk fruit that can be up to 250 times sweeter than sugar. The non-profit…

  • Canada Approves Stevia for Use in Foods and Beverages

    January 1, 2013
    Health Canada has authorized the use of stevia in food and beverages. Previously, the natural, zero-calorie sweetener was only available within natural health product applications. This approval means consumers across Canada will have access to a ran…

  • PureCircle Receives Final Approval of Stevia in Canada

    December 4, 2012
    PureCircle, Chicago, IL, producer and marketer of high purity stevia products, has received the final approval from Health Canada authorizing the use of stevia in foods and beverages in Canada. PureCircle was instrumental in the approval of the natur…

  • Pyure Brands Stevia Receives Non-GMO Verification

    October 9, 2012
    Pyure Brands, Naples, FL, supplier of natural and organic stevia sweeteners and stevia-based products, has attained Non-GMO Verified status for its organic tabletop stevia sweetener and commercial grade stevia extracts. The Verified status is awarded…

  • Codex Adopts Maximum Use Levels for Stevia in Food

    July 8, 2011
    The Codex Alimentarius Commission (CAC) has adopted all the proposed draft maximum levels for steviol glycosides as submitted for adoption by the Codex Committee on Food Additives (CCFA). The CAC official report will be issued after the end of the meeting on July 9th.

  • BioVittoria Receives FDA Approval for Fruit-Sweetness

    February 1, 2010
    BioVittoria, Hamilton New Zealand, has received official notification from FDA that its Fruit-Sweetness branded monk fruit concentrate is GRAS (Generally Recognized As Safe) as a sweetener and flavor enhancer.