When was stevia banned?

When Stevia Was Banned—And Why It’s Back

In 1991, the U.S. Food and Drug Administration (FDA) banned stevia, the plant-based sweetener now found in countless health foods and beverages. At the time, concerns about its safety—particularly potential effects on the reproductive system and blood sugar—led regulators to remove it from the market. The decision reflected a cautious approach, as research on stevia’s long-term impact was still limited and largely inconclusive.

Back then, stevia wasn’t the purified, widely accepted ingredient we know today. The ban primarily targeted crude stevia extracts and whole-leaf forms, which some early animal studies linked to possible health risks. However, it didn’t apply to all stevia-derived products forever. Over the next decade, more rigorous research emerged, and the narrative began to shift.

By the late 1990s and early 2000s, new studies—many funded by industry groups but reviewed independently—suggested that highly refined stevia extracts, particularly those containing steviol glycosides, were safe for consumption. As a result, the FDA reversed its stance, granting stevia “Generally Recognized as Safe” (GRAS) status in 2008 for these purified forms.

Today, stevia is celebrated for being calorie-free and non-glycemic, making it a favorite among people managing weight or blood sugar. It’s commonly used in everything from soft drinks to sugar-free desserts. While the 1991 ban may surprise some, it underscores how scientific understanding evolves. What was once questioned is now a staple in the natural sweetener aisle—proof that with time and better data, even controversial ingredients can earn a second chance.

Still, experts recommend moderation. Not all stevia products are created equal—some contain additives or are blended with other sweeteners. Reading labels helps ensure you’re getting what you expect.