Safety Assessment: Outcome of Assessment of the Modification of use of Steviol Glycosides (E 960) Produced by Yarrowia lipolytica

An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in June 2021 from Avansya V.O.F. (Avansya) (“the Applicant”) for the changes of the existing production method of steviol glycosides (E 960) to amend the existing specifications for steviol glycosides to allow for inclusion of fungal fermentation of simple sugars (dextrose) by Yarrowia lipolytica as an alternative method to manufacture high purity steviol glycosides. To support the FSA and FSS in evaluating the dossier the Joint Expert Group on Additives, Enzymes and other regulated products (AEJEG) were asked to review the dossier and the supplementary information from the Applicant. The AEJEG concluded that the new method for the production of steviol glycosides using Yarrowia lipolytica was safe under the proposed conditions of use. The proposed uses and use levels for steviol glycosides produced using fungal fermentation of simple sugars (dextrose) by Yarrowia lipolytica remain the same as the already authorised food additive steviol glycosides (E 960). The views of the AEJEG have been taken into account in this safety assessment which represents the opinion of the FSA and FSS on the method for the production of steviol glycosides using Yarrowia lipolytica. The Committee on Toxicity (COT) also reviewed the AEJEG safety assessment agreeing with the conclusions of the AEJEG.