• The European Food Safety Authority (EFSA) has reconfirmed the safety of the artificial sweetener acesulfame K (E 950), also known as acesulfame potassium or ace-K, following a detailed re-evaluation.
This decision comes in response to concerns about the possible adverse effects of this sweetener, widely used in various food and beverage products.
Acesulfame K is a widely used artificial sweetener, 200 times sweeter than regular sugar (sucrose). It is used in numerous products, such as carbonated drinks, desserts, ice cream, sweets, protein shakes, chewable supplements and even liquid medicines. A notable advantage of this sweetener is its stability at high temperatures, which makes it ideal for both cold and baked goods, unlike other sweeteners, such as aspartame.
EFSA carried out a thorough analysis, taking into account existing authorisations, previous evaluations and the most recent scientific data. The Agency's report concluded that acesulfame K and its derivatives do not pose a risk of genotoxicity. “Based on the available data, there are no concerns about the safety of acesulfame K,” it is shown in the report.
This reassessment was triggered by claims that the sweetener could be linked to health problems, including cancer, hormonal disruption, type 2 diabetes, thyroid damage and cognitive decline. However, EFSA's findings refute these concerns, reinforcing the safety status of acesulfame K.
Industry reaction
The International Sweeteners Association (ISA) welcomed the EFSA decision. “Confirmation of the safety of acesulfame K reflects decades of problem-free use,” said Laurent Oger, Director General of the ISA. EFSA's assessment is also in line with the analyses of other international authorities, such as the Joint Committee on Food Additives of the Food and Agriculture Organization and the World Health Organization (JECFA).
The EFSA decision provides important clarification for consumers and industry, reconfirming that acesulfame K is a safe sweetener for consumption. Its use in various food products remains a viable option for those looking to reduce their sugar intake without compromising on taste.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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