sugarfree

Sugar-free refers to foods and beverages that contain little or no sugar. In practice, products marketed as sugar-free usually replace sugar with non-caloric or low-calorie sweeteners, such as artificial sweeteners, sugar alcohols, or natural substitutes. The goal is to reduce available carbohydrates and calories, or to accommodate individuals managing diabetes or seeking weight control.

Common sweeteners include aspartame, sucralose, saccharin, steviol glycosides (stevia), monk fruit extract, xylitol, erythritol, sorbitol, and others. Some products use a combination to balance sweetness and aftertaste.

Sugar-free products may be used in beverages, dairy products, baked goods, candies, and condiments. They can affect blood glucose differently: non-nutritive sweeteners generally do not raise blood glucose in the same way as sugar, while some sugar alcohols contribute small amounts of carbohydrates and may affect glucose in sensitive individuals. Digestive tolerance is a consideration with sugar alcohols; excess intake can cause gas, bloating, or laxative effects. Some artificial sweeteners remain controversial regarding long-term health effects; regulatory agencies generally consider approved sweeteners safe within acceptable daily intakes.

Labeling varies by jurisdiction. In many regions, sugar-free indicates less than 0.5 g of sugar per serving, while "no sugar added" means no sugar has been added during processing, though the product may contain sugars naturally present. Sugar-free does not automatically equate to healthiness and may be high in fat or calories from other ingredients. People with phenylketonuria should avoid aspartame.