Public discussions about food ingredients often frame low/no calorie sweeteners as either “natural” or “artificial.” While familiar, this distinction does not reflect how ingredients are scientifically assessed, regulated, or used in support of dietary goals.
Most countries evaluating and regulating sweeteners do not make a distinction based on their nature or origin, as the focus remains first on safety and their main technical function, in this case providing sweetness in place of sugar, without its associated calories. This is the case, for example, in the European Union1,2, all its Member States, Australia & New Zealand3, South Korea4 or Canada5.
Similarly, at the global level, the General Standard for Food Additives (GSFA) of the Codex Alimentarius Commission does not make any distinction based on the nature of a substance. The GSFA defines sweeteners as “a food additive (other than a mono- or disaccharide sugar), which imparts a sweet taste to a food”. The definition is solely based on this technical function and does not consider the origin of the additive.
To date, there is no scientific evidence supporting an arbitrary distinction based on the origin of these ingredients. The increasing complexity of production methods and growing developments in technologies (e.g., advanced fermentation, new genomic techniques) are also making such distinction less relevant nowadays.
Avoiding unjustified distinctions between sweeteners
In policy discussions and public debate, some sweeteners may be singled out or framed negatively based on perception rather than evidence. The ISA has consistently highlighted that differentiated requirements or negative labelling for specific categories of sweeteners should be justified by sound science and aligned with established international principles for the evaluation and labelling of food additives.
An ingredient’s origin, whether from natural sources or through technological processes, does not determine its safety, quality, or nutritional impact. Therefore:
- Substances found in nature are not intrinsically safer or more beneficial.
- Ingredients produced through controlled processes are not inherently less safe.
Scientific evaluation considers the characteristics of the substance itself, including composition, metabolism, and exposure levels. Origin-based classifications can obscure these factors and create unnecessary consumer confusion.
Low/no calorie sweeteners can support sugar reduction strategies
Low/no calorie sweeteners are used in foods and beverages to reduce sugar and calorie content while maintaining sweetness. As part of reformulation strategies, they can help support efforts to reduce excessive sugar intake and address related non-communicable diseases. Discussions about their role should therefore focus on safety, exposure, and possible contribution to a balance diet, rather than simplified perceptions linked to their origin.