It is, but IIRC for a nonsensical reason. They're lumping it in with a completely unrelated sweetener, erythritol, because some products on the market combine the two sweeteners. Using pure stevia is completely safe, as far as any research I've seen would indicate.

Liquid stevia is my go-to sweetener for most purposes, or if I'm baking I'll use a stevia-monk-inulin mix that measures 1:1 for sugar.

More recently, I've been using freeze dried miracle berries as a sweetener for low-sugar fruits. They essentially convert sour taste signals to sweet, which works great for strawberries, raspberries, cranberries, kiwi, passion fruit, and citrus. Also has a bit of an effect on blackberries and dragon fruit, and starfruit is on my list to try.

Related LPT: most of the fruits I eat are frozen with a few minutes of thawing at room temperature. Easier to store, easier to prep, and turns out to be pretty similar to Italian ice.

That is a conditional recommendation pending the formation of actual guidelines.