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Sugar substitutes, often called artificial sweeteners, are food additives that deliver a sweetness comparable to sugar while contributing significantly fewer calories, either through plant extracts or chemical synthesis. Common examples include aspartame, sucralose, stevia, saccharin, and acesulfame potassium (Ace-K), which are staples in diet drinks, alongside sugar alcohols like xylitol and sorbitol derived from sugars. Extensive reviews have found no link between approved sweeteners and cancer in humans, and moderate use is considered a safe way to limit energy intake and manage blood glucose and body weight. Notable specifics include that Ace-K is heat-stable for baking and often blended to mask aftertastes, allulose—a sugar-family sweetener—has been exempt from sugar labeling on U.S. nutrition labels since 2019, and aspartame was discovered in 1965 by James M. Schlatter. Regulatory differences exist globally, such as cyclamate being banned in the U.S. while permitted elsewhere, and many high-intensity sweeteners are mixed to achieve a taste more closely resembling sucrose.