On April 9, 2026, the European Food Safety Authority (EFSA) published a consultation document proposing conditions for the use of monk fruit (Siraitia grosvenorii) extract as a food additive. Stakeholders are invited to submit comments during the consultation period, which remains open until May 4, 2026.
The proposal outlines maximum permitted use levels for monk fruit extract across specific food categories such as edible ice products, flavoured milk etc. These proposed limits are intended to ensure safe consumption while enabling its use as a sweetening ingredient in various products.
The proposed maximum use levels are as follows:
Flavored fermented milk products (including heat-treated products): 700 mg/kg
Edible ice products: 600 mg/kg
Processed fruits and vegetables: 700 mg/kg
Other sugar-free confectionery: 6750 mg/kg
Monk fruit extract, known for its high-intensity sweetness derived from mogrosides, is being evaluated for broader authorization within the EU food additive framework. The consultation represents a key step in EFSAs risk assessment process, allowing industry stakeholders and interested parties to provide scientific and technical input.
Following the consultation, EFSA will review the submitted comments before finalizing its scientific opinion, which will inform potential regulatory decisions on the authorization and conditions of use of monk fruit extract in the European Union.
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