This article was displayed on the ChosunBiz RM Report site at 3:48 p.m. on Feb. 26, 2026.
As "zero sugar" (sugar-free) foods rapidly increase, the government has moved to implement safety management measures that spell out standards for sweetener use. As products that maintain sweetness by adding sweeteners to replace sugar spread beyond beverages to snacks, dairy, and protein foods, the aim is to streamline the food additive management system.
On the 26th, the Ministery of Food and Drug Safety issued an administrative notice of a partial amendment to the "Standards and Specifications for Food Additives" that breaks down the target foods and maximum usage levels for six sweeteners—sucralose, acesulfame potassium, aspartame, steviol glycosides, enzyme-treated stevia, and erythritol. According to Ministery of Food and Drug Safety statistics, domestic production and imports of sweeteners rose about fourfold from 3,364 tons (t) in 2020 to 13,276 t in 2024.
The Ministery of Food and Drug Safety said, "Current national intake is within a safe range at 0.49% to 12.71% of the acceptable daily intake (ADI)," but noted, "Domestic production and imports continue to rise, so national intake levels are expected to increase going forward."
The sweeteners covered by this amendment are commonly called "alternative sugars," but they differ in nature. Sucralose, acesulfame potassium, and aspartame are high-intensity sweeteners that deliver strong sweetness in minute amounts. Steviol glycosides and enzyme-treated stevia are plant-derived sweeteners, while erythritol is classified as a sugar alcohol that requires a certain amount, like sugar, to taste sweet.
Zero sugar refers to foods that use sweeteners other than sugar. In the industry, it is common to blend two or three types rather than using a single ingredient to replicate sugar's taste and texture. Not every product contains all six ingredients, but most contain at least one type of sweetener.
The combinations used differ by product type. Generally, aspartame's sweetness is perceived quickly, while sucralose has longer sweetness persistence, so using the two together can reproduce a sugar-like taste. Formulations also pair erythritol to soften the characteristic bitterness of stevia or acesulfame potassium, or use sucralose to mask it.
In zero sodas, removing sugar breaks the flavor balance, so high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose are often used in combination. In fact, Zero Coca-Cola uses aspartame and acesulfame potassium.
Snacks such as protein bars and low-sugar cookies mainly use erythritol and enzyme-treated stevia. Beverages that emphasize "natural sugar" generally use stevia-family sweeteners to minimize artificial sweetener use.
According to the amendment's details, sucralose usage in cookies is adjusted from the current 1.8 g/kg to 1.6 g/kg or less, and a new limit of 0.58 g/kg or less is set for 21 food types including candies. Acesulfame potassium usage in frozen desserts and ice cream is lowered from 1.0 g/kg to 0.8 g/kg or less.
Aspartame, steviol glycosides, and enzyme-treated stevia have their target foods subdivided into 37 types including bread and chewing gum, 35 types including cookies, and 44 types including candies, respectively, with usage by food type set at 0.03–12.0 g/kg.
Ten sugar alcohols including erythritol must be used to avoid causing diarrhea from excessive intake. In particular, erythritol, which is mainly used in beverages, is limited to 16 g/kg or less. The Ministery of Food and Drug Safety said, "Beverages, by their nature, can be consumed in large quantities in a short time," adding, "We applied the same standards as the European Union (EU) and the Codex Alimentarius Commission (CODEX)."
The food industry may face immediate expense pressures. If usage standards change, companies may need to redesign formulations or revalidate sensory testing and production processes. That's because sweeteners do more than provide sweetness; they also affect aroma persistence, bitterness correction, and texture formation.
An industry official said, "In ice cream, sugar is not just an ingredient that gives sweetness; it also gives a sense of fullness in the mouth," adding, "Because high-intensity sweeteners produce sweetness with very small amounts, they do not provide physical bulk to the product, so we use other sweeteners together." Frozen desserts such as ice cream often use erythritol in combination with stevia-family sweeteners.
There are also expectations that this measure could have positive effects in the mid to long term. Clearer standards could reduce safety controversies and help expand distribution channels.
The measure also carries an industrial policy aspect. The Ministery of Food and Drug Safety aligned and refined the standards with the European Union (EU) and the Codex Alimentarius Commission (CODEX). The goal is to reduce confusion caused by differences in sweetener specifications and to align the management system with international standards.
A Ministery of Food and Drug Safety official said, "By specifying the target foods and usage levels for sweeteners, we aim to prevent excessive use of sweeteners during food manufacturing," adding, "We will continue to respond proactively to rapidly changing environments to help create a safe food consumption environment for the public and actively support the industry's development of diverse foods."