What E960 actually is
Steviol glycosides are the reason a stevia leaf tastes sweet. They are 200 to 350 times sweeter than sugar, so the amount in a product is tiny, which is why stevia sweeteners are bulked out with erythritol. The label says steviol glycosides rather than stevia because the additive is the purified compound, not the leaf.
What it is made from
Extracted from the leaves of Stevia rebaudiana with water, then purified. Some newer production uses fermentation to make specific glycosides such as Reb M that occur only in trace amounts in the leaf. Both routes are plant-based in origin.
Vegan, vegetarian, and halal status
Steviol glycosides are plant-derived and suit vegan, vegetarian, and halal diets. What sits alongside them is worth checking: tabletop stevia products are mostly erythritol or maltodextrin bulking agent, and it is the bulking agent that carries most of the calories and any digestive effect.
Is E960 safe?
Steviol glycosides are approved in the EU, UK, US, and most other markets. EFSA set an acceptable daily intake of 4 mg per kg of body weight per day expressed as steviol, and the WHO and FAO expert committee reached the same figure. They are not absorbed intact: gut bacteria release steviol, which is absorbed, processed by the liver, and excreted. They have essentially no effect on blood glucose, which is why they are used in diabetic products. The bitter or liquorice aftertaste some people notice comes from particular glycosides, which is why producers moved toward Reb M and Reb D.
- EFSA and JECFA acceptable daily intake of 4 mg per kg of body weight per day as steviol
- No meaningful effect on blood glucose or insulin
- A bitter or liquorice aftertaste for some people, depending on which glycosides are used
- Digestive effects in stevia products usually come from the erythritol bulking agent rather than the stevia
Where regulators stand
- EFSA (EU)
- Acceptable daily intake of 4 mg per kg of body weight per day, expressed as steviol.
- FDA (US)
- High-purity steviol glycosides are generally recognized as safe. Whole stevia leaf and crude extract are not approved.
- WHO and FAO (JECFA)
- Same acceptable daily intake of 4 mg per kg of body weight per day.
Foods it turns up in
- Diet and zero soft drinks
- Tabletop sweeteners, blended with erythritol
- Yoghurt and dairy desserts
- Sugar-free confectionery
- Protein products
Names it hides behind
- E960
- Steviol glycosides
- Stevia
- Rebaudioside A, Reb A, Reb M
- Sweetener (E960)
Common questions
- Is steviol glycosides the same as stevia?
- They are the sweet compounds extracted from the stevia leaf. The label uses the compound name because the additive is the purified extract, not the leaf itself.
- Is stevia natural?
- The glycosides come from a plant, though the additive is a purified extract rather than a leaf. Some newer glycosides such as Reb M are made by fermentation because they barely occur in the leaf.
- Why does stevia taste bitter to some people?
- Particular glycosides carry a liquorice or bitter finish. Producers moved toward Reb M and Reb D precisely to avoid it.
- Is steviol glycosides vegan and halal?
- Yes. It is a plant extract, and the fermentation route uses no animal material either.
- Why is stevia always mixed with erythritol?
- Pure steviol glycosides are hundreds of times sweeter than sugar, so a usable spoonful needs bulking out. The erythritol carries the volume and most of the digestive effect.
Checking a real pack
This page answers the code. The pack in your hand is what decides, because the same code can come from different sources depending on the manufacturer. LabelWise, formerly SafeChoice, scans the label and explains what is in front of you.
LabelWise content is educational and describes how additives are made, regulated, and labelled. It is not medical, dietary, or religious advice. For certification questions, the mark on the pack and the certifying body are the authority.