Application of FDA‐Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges

ABSTRACT The application of artificial sweeteners (ASs) in food science represents a pivotal response to the global challenge of reducing sugar consumption. Although ASs offer innovative solutions to address nutritional concerns related to excessive calorie intake and sugar‐related health issues, their integration into food products creates a complex interplay of nutritional and technological challenges. The potential effects on health, including interactions with the gut microbiota, necessitate careful examination. Additionally, the successful incorporation of ASs into food formulations requires an in‐depth understanding of their physicochemical properties, sensory characteristics, microbial interactions, and cost considerations. The primary challenge for food scientists is meeting sugar‐reduction goals without compromising texture and stability. This review presents a detailed analysis of the nutritional and technological complexities of ASs, emphasizing how multidisciplinary research advances food science.