FDA Approves Advantame As New Sweetener

ATLANTA, May 21, 2014 /PRNewswire/ -- The U.S. Food and Drug Administration (FDA) has approved a new high intensity sweetener, Advantame, for general use in foods and beverages. This new sweetener, whose safety is supported by 37 scientific studies, has successfully completed the food additive petition approval process of the FDA. This is the first time the FDA has approved a new high intensity sweetener through the food additive approval process since 2002.

Advantame is a clean-tasting, free-flowing, water soluble, white crystalline powder that is stable at high temperatures. Its approval for general use gives both manufacturers and consumers many options for its use and consumption.

Advantame is made from vanillin and aspartame. Because of its sweetness, it will be needed only at very low levels in foods and beverages.

"We are pleased FDA has approved another low calorie sweetener," said Haley Curtis Stevens, Ph.D., President of the Calorie Control Council. "More than ever before, consumers need low calorie (and no calorie) options, which can all be part of a healthy diet and lifestyle."

The U.S. follows Australia and New Zealand in its approval of Advantame as a general purpose sweetener. Final approvals in Japan and the European Union are pending.

More can be found here about FDA's approval and about Advantame.

About the Calorie Control Council 
The Calorie Control Council, established in 1966, is an international association representing the low- and reduced-calorie food and beverage industry. Today it represents manufacturers and suppliers of low- and reduced-calorie foods and beverages, including manufacturers and suppliers of more than two dozen different alternative sweeteners, fibers and other low-calorie, dietary ingredients. For helpful tips on weight loss and controlling calories, along with tools and truths on healthy eating and exercise for life, visit the Council's main website at www.CalorieControl.org or the Council's blog at www.TheSkinnyOnLowCal.org.

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