sucralose

Diet Coke with Splenda has about 80mg of sucralose per 16oz bottle, so the cost is about one cent per serving.

Tate and Lyle says that supply now exceeds demand, complains about competition, and just raised sucralose prices 20%.[1] It's about $80 - $100/kg for food-grade sucralose.

Until recently, production of sucralose was confined to one vendor, Tate and Lyle, and they had limited production capacity.

In Scandinavia, Diet Coke was actually made with sucralose for a couple of years, around 2006-2007.

In the Israeli experiment, 10-week-old mice were fed a daily dose of aspartame, sucralose or saccharin.

Maybe try sucralose, which you can just swap in for the same amount of sugar (Splenda is a famous brand).

That has only been demonstrated in mice, however, and only with semi-unrealistically large dosages of sucralose, if memory serves me right.

Do you know if you get that with other sweeteners like sucralose or stevia?

If I consume something that contains aspartame or sucralose, I can taste it, and I don't like it.

In SF, it's obnoxious, to the point of places not even carrying sucralose or aspartame, only <shudder>, Stevia.

Russel-Stover makes sugar-free chocolates, peanut butter cups, and other confections that rely on sugar alcohols and sucralose to replace the missing sugar.

They literally believe that eating sugar is better than sucralose or similar substitutes.

It had a "now with sucralose!" logo and it tasted a lot better than the aspartame version, and was in fact what made me able to switch from sucrose-based Coke to Diet.

The other wildly inaccurate claim of the article is it addresses the effects of "cooking with sucralose at high temperatures" when that will literally never be relevant while consuming soylent which is recommended to be prepared at room temperature and stored at even lower temperatures.

Contrasting this again with candy: if a parent said "I give my kids candy every day with their dinner, but I make sure it has sucralose in it", I'd still find it odd, because candy shouldn't be a daily occurrence.

They claim fish oils are good, "but just how high-quality is the fish oil going to be in a mass-produced beverage?", yet they didn't think to check the website where they cite that their fish oils come from algae and even provide information on the shelf-life of soylent based on when the oils in it are likely to be rancid[2] Moving on to sucralose.

The competitor in India gave up, but the competitor in China, JK Sucralose, seems to be doing well.

There could still be some interaction between Sucralose, or perhaps artificial sweeteners more generally, and Stroop task performance.

Sucralose is heat-stable, so it can be used in hot drinks and in baking, and won't break down every time some delivery person leaves a case of soda sitting in the sun.