Sweeteners have an important impact on the world's food, from 8 million tons in 1900 to 70 million tons in 1970. As people's health requirements become more and more demanding, the ability of sweeteners is expected to be as low or even zero as possible, with good taste and reasonable price. In the nearly a century before the 1950s and 1960s, most of the sweeteners used in the food industry were sucrose and saccharin from petrochemicals. After the 1950s and 1960s, sweeteners such as cyclamate, dipeptide sweetener, sweet protein, acesulfame potassium and alitame appeared in the United States, Europe and Japan.
Due to the differences in sweetness, taste, stability, heat, price and use restrictions of different sweeteners, attention should also be paid to the practical application of the food industry.