Mycotoxins (toxic substances produced by fungi) are a significant hygiene problem in both foods and feeds worldwide. These are secondary metabolic products formed by mould fungi that have a toxic effect in various ways already in very low doses in vertibrates and humans.
Since the end of 2011 steviol glycosides have been authorised and can thus be used as highly intensive sweeteners in the EU. Already in the run-up to the authorisation, the sweetener, frequently called “Stevia”, attracted a great deal of attention in the media. This article aims to provide an overview of the properties and possible uses of this relatively new sweetener of natural origin
