Sweeteners are food additives designed to provide sweetness with either reduced or no caloric value compared to traditional sugar. They are divided into natural sweeteners, such as stevia and monk fruit extract, and artificial sweeteners like aspartame, sucralose, saccharin, and acesulfame-K. Many artificial sweeteners are hundreds of times sweeter than sucrose, which allows only small quantities to be used in food and beverages. Sweeteners are widely applied in diet drinks, low-calorie desserts, sugar-free confectionery, dairy products, and bakery goods. Their key advantages include providing sweetness without raising blood sugar levels, making them suitable for diabetic populations and weight-management diets. Stability under heat varies among sweeteners: sucralose is heat-stable and ideal for baking, while aspartame loses sweetness at high temperatures. Although generally recognized as safe within regulated acceptable daily intake (ADI) levels, some sweeteners can impart aftertastes or trigger consumer concerns regarding artificial ingredients. As health-conscious trends grow globally, natural alternatives like stevia and monk fruit are increasingly popular. By balancing flavor, safety, and health benefits, sweeteners have become indispensable in modern food technology, helping manufacturers deliver products that meet both taste and nutrition demands.