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Terminology
Search for:
About PCSI
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About Stevia
What Is Stevia
FAQs
FOR SCIENTISTS & HEALTH PROFESSIONALS:
Nutrition & Health
Weight Management
Metabolism
Diabetes
Children
Allergies
Safety & Food Policy
Regulatory Approvals
Ingredient and Taste
Taste of Stevia
Sensory Science
Stevia Taste Science
Natural Flavor Modification
Working with Stevia in Applications
Beverages
Dairy
Baked Goods
Chocolate and Confectionery
Agriculture
Stevia Farming
Extraction and Purification
Naturality of Stevia Leaf Extract
Understanding the Leaf
FOR CONSUMERS:
Healthy Lifestyle
Health and Wellness
Reducing Calories
Safe For the Family
Stamp of Approval
Diabetes Management
How to Find Stevia
Great Taste
How Sweet is Stevia?
Stevia Taste Science
Where Can I Use Stevia
Recipes
Stevia at Breakfast
Stevia Entrees
Stevia in Snacks
Drinks & Cocktails
Desserts
Resources
Articles
Feature Articles
Nutrition Articles
Ingredient & Regulatory Updates
Brochures and Tools
Infographics
Ask the Expert Videos
Terminology
Commission Européenne
2011
La Comission européenne a autorisé dans toute l’Union européenne l’utilisation des glycosides de stéviol haute pureté (≥95 %) comme édulcorant dans les aliments et boissons. Le règlement a été publié au Journal officiel de la Commission européenne le 11 novembre 2011 et annoncé le 14 novembre 2011.
Règlement de la Commission (UE) n° 1131/2011 du 11 novembre 2011 modifiant l’annexe II du Règlement CE n° 1333/2008 du Parlement européen et du conseil en ce qui concerne les glycosides de stéviol
