The currently described method can easily be applied on a large amount of samples, and was validated by following the guidelines of ICH-Q2A (International Conference on Harmonization, 2005 and Shabir, 2003). It can therefore be concluded that this is a precise, accurate, sensitive and specific method with calibration curves linear over the intended range for the analysis of steviol glycoside levels in food. By this method, no information is gained on the individual composition of the added steviol glycoside mixture, nor on the putative presence of enzymatically modified steviol glycosides. Its purpose is solely to easily and directly obtain an accurate measurement of the total amount of steviol equivalents added to the food, which is an important parameter for food inspectors.