Australia and New Zealand Propose Expanding Use Scope of Steviol Glycosides to Support Sugar Reduction in Flour Products

Food Partner News Recently, Food Standards Australia New Zealand (FSANZ) released a draft consultation document for Application A1325, proposing to amend the Australia New Zealand Food Standards Code to expand the use scope of the high-intensity sweetener steviol glycosides, permitting their use in hot plate cooked flour products (hot plate products), covering products including crumpets, pikelets, pancakes, etc., with a proposed maximum use level of 350 mg/kg (expressed as steviol equivalents). This application aims to provide more options for sweet formula optimization and sugar-reduction development of such products. The application is currently still in the consultation stage and has not officially taken effect, with the deadline for comment submission being November 11, 2026.

I. Background of Steviol Glycosides Use

Steviol glycosides are a class of high-intensity sweeteners that can be extracted from stevia or produced through processes such as enzymatic conversion and fermentation. Their sweetness is approximately 200–300 times that of sucrose, and they feature low calories and other characteristics. In the food industry, steviol glycosides are commonly used in sugar-reduction formulas, as they can partially or fully replace sucrose while maintaining the required sweetness of products.

The use of food additives in Australia and New Zealand follows the principle of permit-based management, meaning food additives must be used in accordance with the corresponding food categories and conditions of use specified in the Australia New Zealand Food Standards Code. Currently, steviol glycosides have been approved for use in categories including some dairy products, ice cream, beverages, confectionery and baked goods, but they are not yet listed as permitted food additives in Category 6.4 "Flour Products (including noodles and pasta)" in Schedule 15 of the Australia New Zealand Food Standards Code.

Hot plate cooked flour products refer to foods cooked by placing batter directly on heated surfaces such as hot plates, griddles or frying pans. Typical products include crumpets, pikelets and pancakes. These products are mainly cooked through direct heating at the bottom, which differs from foods baked in an oven.

This Application A1325 aims to expand the use scope of steviol glycosides in hot plate cooked flour products: it can not only impart appropriate sweetness to crumpets, but also ensure processing stability and optimize nutritional performance; it can also reduce the sugar content of pikelets and pancakes, supporting the development of sugar-reduction formulas for such products.

II. Main Contents of the Proposed Amendment

This Application A1325 only involves expanding the use scope of an existing additive, without adding new varieties of steviol glycosides or modifying the quality specifications of steviol glycosides themselves. The core amendment points are as follows:

Newly added applicable categories: It is proposed to add the use permission for steviol glycosides in Category 6.4 "Flour Products (including noodles and pasta)" in Schedule 15 of the Australia New Zealand Food Standards Code, but only for hot plate cooked flour products, including crumpets, pikelets, pancakes, etc. Note: The listed products are only examples and do not constitute the full list of applicable products.

Limit requirements: The proposed maximum use level is 350 mg/kg (expressed as steviol equivalents). This addition level can not only meet the sweetness demand of products, but also ensure the quality stability of products during their shelf life.

Conclusion:

The proposed relaxation of the use permission for steviol glycosides in hot plate cooked flour products by Australia and New Zealand conforms to the global food sugar-reduction trend, and represents a minor expansion of the additive permit list supported by sufficient toxicological safety data. Once the draft is officially implemented, crumpet and pancake products will usher in brand-new sugar-reduction formula solutions, which can not only optimize the production processes of such products, but also bring more low-sugar options to the market.

Currently, the global application scope of steviol glycosides continues to expand, but food classifications and addition limits vary across different countries and regions. When conducting cross-border export business, enterprises must strictly compare with the regulations of target markets and match corresponding use limits and labeling requirements. Food Partner News will also continue to follow relevant developments and share the latest updates with the industry in a timely manner.

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