Steviol Glycosides (E960) From Stevia rebaudiana : Technological Innovations, Safety Assessment, Regulatory Aspects and Their Role in Sustainable Food Systems

Stevia ( Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener. Its leaves contain zero‐calorie, non‐nutritive, and high‐potency sweetening compounds with promising pharmaceutical potential, particularly for diabetes management. Steviol glycosides in Stevia rebaudiana leaves exhibit therapeutic potential against Type 2 Diabetes Mellitus (T2DM). Stevioside and rebaudioside A enhance insulin secretion and improve insulin sensitivity, helping regulate blood glucose levels. Steviol glycosides, designated as E960, are approved food additives in the European Union and permitted for use across various food categories under specific manufacturing and quality standards. Their application falls under the rules set by the European Parliament and Council Regulation (EC) No. 1333/2008, which governs the use of food additives. The European Union revised its labelling regulation, classifying E960 as “steviol glycosides from Stevia” (E960a) to highlight its natural plant origin. However, the global regulatory framework and acceptable daily intake (ADI) for steviol glycosides remain inadequately standardized. This review discusses Stevia and Steviol Glycosides as a sustainable source of non‐nutritive sweeteners, advances in extraction, safety assessment, toxicological evaluation, global regulatory framework, acceptable daily intake (ADI), stevioside traceability, applications in functional foods and health‐oriented product development, consumer acceptance, labelling trends and prospects of Steviol Glycosides.