Monk fruit extract, known for its natural sweetness, has been evaluated by EFSA for its safety as a food additive. In December 2019, EFSA released a scientific opinion stating that while monk Fruit Extract, particularly its primary component mogroside V, demonstrates potential as a sweetener, the current toxicity data is insufficient to make a definitive conclusion about its safety.

This lack of comprehensive data means that further studies are needed to assess the long-term effects of monk fruit extract consumption, especially regarding its impact on health. Despite this, monk fruit extract is now permitted for use in various food categories within the EU, and its regulatory status has recently improved, opening up opportunities for product innovation in the sugar reduction sector.

For more detailed information on this topic, you can read the full articles on EFSA’s official website and other related resources:

• EFSA on Monk Fruit Extract （https://www.efsa.europa.eu/en/efsajournal/pub/3496）

• Monk Fruit Opportunities in the UK and EU （https://www.foodingredientsfirst.com/news/monk-fruit-opportunities-open-up-in-uk-and-eu-after-regulatory-approval-signals-sugar-reduction-boost.html）