#5: Saccharin
In 1884, Chemist Constantine Fahlberg of John Hopkins University stumbled upon saccharin while experimenting with coal tar. This sweet discovery, initially unnoticed, came to light when Fahlberg experienced an unusual sweetness in his food, thanks to his work with benzoic sulfimide.
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It wasn’t until a sugar crisis during World War I that saccharin and its peers in sugar substitutes took center stage. Saccharin weathered the storm of time with its enduring sweetness, embedding itself in the global café culture. Today, it is a popular choice for those looking to avoid sugar, and it is available widely in eateries worldwide.