Food manufacturers in France are hoping to be the first in Europe to use the high-intensity stevia extract Rebaudioside-A (also known as Reb A and Rebiana), before the rest of continent receives full approval, reported Food Navigator USA. In 2000, the European Commission refused to accept stevia (also known as stevioside) as a novel food or food additive respectively because of a lack of critical scientific reports on stevia and the discrepancies between cited studies with respect to possible toxicological... ...Read more »