We have traditionally used the term “sweetener” to refer to ingredients that provide
sweetness to a food regardless of whether they provide calories (43 FR 43248, September 22,
1978; 56 FR 60437-60438, November 27, 1991; and 58 FR 2326-2327, January 6, 1993).
Therefore, we consider both caloric and non-caloric sweeteners, including sugar alcohols, to
be sweeteners for the purposes of this regulation.