A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, which was projected to be valued at $2.8 billion by 2021.In 1969, cyclamate was banned for sale in the US by the Food and Drug Administration. As of 2018, there is no strong evidence that non-sugar sweeteners are either unsafe or result in improved health outcomes.When these sweeteners are provided for restaurant customers to add to beverages such as tea and coffee, they are provided in small colored paper packets (see image); in North America, the colors are typically blue for aspartame, pink for saccharin (US) or cyclamate (Canada), yellow for sucralose, orange for monk fruit extract, and green for stevia. These sweeteners are also a fundamental ingredient in diet drinks to sweeten them without adding calories..