A low-calorie sweetener provides consumers with a sweet taste without the calories or carbohydrates that come with sugar and other caloric sweeteners. Some low-calorie sweeteners, such as aspartame, are “nutritive,” but are low in calories because of their intense sweetness. Many non-nutritive sweeteners, such as saccharin, are non-caloric because they are not metabolized and pass through the body unchanged. Currently, acesulfame potassium, aspartame, saccharin and sucralose are the only available low-calorie sweeteners in the United States.

Why do people crave sweetness?
How is the desire for sweetness satisfied?
What is the ideal sweetener?
What is a 'low-calorie' sweetener?
Is there a need for low-calorie sweeteners?
What are the benefits and limitations of aspartame?
Is aspartame safe?
What are the benefits and limitations of saccharin?
Is saccharin safe?
What are the benefits and limitations of acesulfame potassium?
Is acesulfame potassium safe?
What about the low-calorie sweetener, sucralose?
What is stevia?
What is the difference between stevia, rebaudioside A and steviol glycosides?
Why is there a need for more than one low-calorie sweetener?
How does the 'multiple sweetener approach' benefit consumers?
Is there an advantage to using more than one sweetener in a product?
What additional low-calorie sweeteners might be available in the future?
What quantities of low-calorie sweeteners are consumed each year?
How do low-calorie sweeteners receive regulatory approval?
Do consumers want reduced-calorie foods and beverages?
Why do people consume low-calorie products?
Are low-calorie foods and beverages useful in controlling weight?
How many calories can be saved by using low-calorie, sugar-free products?
What products are low-calorie sweeteners used in?
What are some future low-calorie product possibilities?
Will the search for the ideal low-calorie sweetener continue?

Sweet Choices: Questions & Answers about Sweeteners in Low-Calorie Foods and Beverages

Ask an Expert

Do you have questions about low-calorie sweeteners? Want to learn more about maintaining a healthy lifestyle? You asked and we listened. Our resident Registered Dietitians answered the most popular questions about low-calorie sweeteners, as well as aspartame, sucralose and stevia— take a look below.   [su_accordion] [su_spoiler title="Why are some...

Read More

Q&A with resident RD for Stevia

Stevia…what do you know about it? Wondering if you should use it in your coffee or tea? Perhaps you are seeing the big bag in your local grocery store next to the sugar and you are wondering if it would work in your morning muffin recipe? One thing is certain,...

Read More

Q&A about Nutrition and Heart Health, with Cardiologist...

Dr. Debra Judelson is a cardiologist and a scientific advisor to the Calorie Control Council. We caught up with the doctor to discuss the importance of nutrition for heart health. Dr. Judelson, how important is nutrition to heart health? What you eat and how much you eat has a direct...

Read More

Fat Replacers Q&A

Reducing dietary fat is a major dietary goal for many consumers. With encouragement from health groups and government agencies, the public continues to choose foods and beverages naturally low in fat, as well as the fast-growing array of prepared reduced-fat and non-fat foods and beverages. The development and use of...

Read More

Polyols Q&A

Polyols, also called sugar alcohols, are a group of versatile, reduced-calorie carbohydrates that provide the taste and texture of sugar with about half the calories.  They are used as food ingredients to replace sugar in an increasing variety of sugar-free and reduced-calorie foods and beverages for their functional and health...

Read More