Journal of Advances in Food Science & Technology

Artificial sweeteners, also known as non-nutritive or high-intensity sweeteners, have become increasingly important in the food industry due to the rising prevalence of obesity, diabetes mellitus, cardiovascular diseases, and other diet-related health disorders. These compounds provide intense sweetness with little or no caloric contribution, making them attractive alternatives to sucrose in a wide range of food, beverage, and pharmaceutical products. The growing consumer demand for low-calorie and sugar-free products has accelerated the adoption of artificial sweeteners such as aspartame, saccharin, sucralose, and acesulfame potassium, as well as natural high-intensity sweeteners including steviol glycosides and monk fruit extract. This review summarizes the classification, chemical and physicochemical properties, mechanisms of sweetness perception, and major applications of artificial sweeteners in the food industry. Furthermore, it examines their functional advantages, including weight management, glycemic control, and dental health benefits, while critically discussing potential health concerns related to metabolism, gut microbiota, appetite regulation, and long-term safety. Current regulatory frameworks established by international authorities are also reviewed. Although artificial sweeteners offer significant technological and nutritional benefits, ongoing research is required to clarify their long-term physiological effects and optimize their use in food systems. A balanced understanding of their benefits and limitations is essential for informed consumer choices and sustainable product development.