There has long been interest in using something other than sugar to sweeten foods and beverages. Products developed for this purpose are sometimes called high-intensity sweeteners, that is, they are intensely sweet and so are used in small amounts. They are also sometimes called artificial sweeteners, and because they provide little to no calories: non-nutritive sweeteners (NNS). One of the first, readily available non-nutritive sweeteners was saccharine, but others used in the US include acesulfame potassium (Ace K), neotame, sucralose, stevia, monk fruit extract, and allulose. Aspartame does have calories but can be used in such small amounts that it contributes almost no calories to foods or beverages to which it is added and is generally also considered an NNS.
NNS vary in how well they hold up to heat, how stable they are in solids versus liquids, and whether they produce an after taste. Sucralose measures like sugar, so is well suited to baking. Manufacturers choose HIS suited to their foods and beverages and may combine different NNS in one food or beverage to get the best quality, e.g. provide sweetness while minimizing any aftertaste. Some NNS are available on their own and can be added to food and drinks at home.
NNS are helpful to people with diabetes, trying to manage their blood glucose. NNS may also help people wishing to reduce their sugar intake – including those interested in losing or maintaining their weight. However, there isn’t evidence that NNS are helpful for weight management in the long term. For this reason, the World Health Organization recommends against their use for this purpose. Most US health professional organizations say limited use of NNS is safe but urge consumers to be careful not to reward themselves for their use by adding other, non-healthy foods into their diet. For more information: US Food & Drug Administration, Sweeteners