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Artificial Sweetener

A zero or low-calorie sugar replacement

Common typesAspartame, sucralose, saccharin, stevia, erythritol, monk fruit extract

Regulatory statusApproved by FDA and food safety authorities in most countries, though approval varies by region

Shelf lifeGenerally indefinite if stored in a cool, dry place

Buy it or make it

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Common carton size

On the shelf at your store. Live pricing is coming soon.

Different sweeteners have different heat stability—check the label before using in baking or cooking.

Many artificial sweeteners are significantly sweeter than sugar, so use sparingly and adjust recipes carefully.

Some people report an aftertaste; blending sweeteners or using less can help.

Store in a cool, dry place away from moisture to maintain potency.

Using sweeteners that break down (degrade) when heated in hot beverages or baked goods.

Not adjusting quantities for the specific sweetener's potency relative to sugar.

Forgetting that some sweeteners add bulk (like erythritol) and may affect texture in baking.

Mixing incompatible sweeteners without testing the flavor result first.

Also called