Synthetic sweeteners, such as aspartame, saccharin, and sucralose, are commonly used to replace sugar in products like beverages, sweets, and dairy items. These compounds, often 30–13,000 times sweeter than sucrose, allow for reduced caloric intake without raising blood sugar levels. However, while approved by regulatory bodies such as the FDA and EFSA, concerns about their safety, stability, and health impacts remain. As consumers increasingly seek natural alternatives, food manufacturers are exploring healthier, more sustainable sweetening options.