الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Sweeteners or sugar alternatives are sugar substitutes that duplicate the effect of sugar in taste with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are called artificial sweeteners. They are also called non nutritive sweeteners (NNS) and non-caloric sweeteners. It may be intense or bulk sweeteners. Acesulfame K, aspartame, neotame, sucralose are some intense sweeteners which provide no calories. The mechanism behind its sweet taste depends upon its ability to bind with taste receptors and activate them, which are responsible for the signalling of sweet taste in brain. All sugar alcohols including xylitol, erythritol, sorbitol and mannitol are reduced calorie bulk sweeteners. Unlike all sugar alcohol, erythritol is produced from fermentation process and considered as natural sweetener. Some natural sweeteners are steviol glycosides and Lo-han guo which are extracts of plant leaves and fruit respectively. Applications of these sweeteners are in confectionary, dairy products, chewing gum, chocolates, beverages, medicine, baked foods etc. They are used for weight loss management and diabetes management. USFDA has tested and approved these sweeteners and defined its upper intake limits. Studies showed positive effect of sweeteners on body. They are hypoglycemic, non-mutagenic, non-carcinogenic in nature and safe for its intended use.At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.