As part of its re-evaluation program for already authorised additives, the European Food Safety Authority (EFSA) has completed its assessment of the sweetener sucralose (E 955). (EFSA Journal. 2026; 24:e9854.)
In its opinion, EFSA confirms the current acceptable daily intake (ADI) of 15 mg/kg body weight/day. According to exposure assessments considering the currently authorised uses, the ADI is not exceeded by any population group. Therefore, according to EFSA, there is no safety concern at the currently authorised uses and use levels of sucralose.
In addition, an extension of the use of sucralose in “fine bakery wares” with a maximum level of 700 mg/kg was proposed. According to EFSA the overall exposure did not increase substantially when considering the proposed extension of use. However, based on the identified uncertainties regarding the possible formation of chlorinated compounds under the wide range of baking processes that may be applicable to this product category, EFSA could not conclude on the safety of the proposed extension of use of E 955 in this food category.
EFSA further recommends the European Commission to revise the specification for sucralose according to Reg. (EU) No 231/2012 by introducing individual maximum levels for the degradation products 4-chlorogalactose (4-CG) and 1,6-dichlorofructose (1,6-DCF) instead of ‘chlorinated monosaccharides’ as well as lowering the maximum level for lead (currently ≤ 1 mg/kg). Additionally, according to EFSA, the potential formation of undesirable degradation products during domestic uses at high temperatures (e.g. baking, frying) should be taken into account.
Regarding the latter, the German Federal Institute for Risk Assessment (BfR) recommends not heating foods containing sucralose above 120°C or adding sucralose only after heating in order to avoid the formation of chlorinated organic compounds with harmful and carcinogenic potential (e.g. polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF) or chloropropanols). (BfR: Mitteilung 015/2026 vom 26. Februar 2026)
From the BfR's point of view, the issue remains particularly relevant for consumers, as it can be assumed that the temperature used for heating food in private households is subject to greater fluctuations than in standardised industrial production processes.
