A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy than other sweeteners, making it a zero-calorie or low-calorie sweetener. Some sugar substitutes are produced naturally, and some synthetically. Those not produced naturally are, in general, called artificial sweeteners.
When sweeteners and sugar substitutes are provided for restaurant customers to add to beverages such as tea and coffee, they are often available in small colored paper packets. In North America, the colors are typically blue for aspartame, pink for saccharin, yellow for sucralose (US) or cyclamate (Canada), orange for monk fruit extract (a natural sweetener), and green for stevia (also natural). In 1969, cyclamate was banned for sale in the US by the Food and Drug Administration. In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, and was projected to be valued at $2.8 billion by 2021...
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