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Stevia (or) is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.

Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols.

Contrary to what the name may suggest, a sugar alcohol is neither a sugar nor an alcoholic beverage.

They are white, water-soluble solids that can occur naturally or be produced industrially from sugars.

They are used widely in the food industry as thickeners and sweeteners.

In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness.

Xylitol is perhaps the most popular sugar alcohol due to its similarity to sucrose in visual appearance and sweetness.

Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.

The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy.

Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

Gummy and Gummi redirect here - for namesakes, see Gummy (disambiguation).

Gummi, gummy, gummies, or jelly candies are a broad category of gelatin-based, chewable sweets.

Gummi bears are widely popular and are a well-known part of the sweets industry.

Gummies are available in a wide variety of shapes including bears, bottles, worms, frogs, hamburgers, sharks, toy soldiers, full-size rats, large human body parts (such as hearts and feet), Ampelmännchen (the little figures on pedestrian traffic lights in Eastern Germany) and even the Smurfs.

Various brands such as Haribo, Betty Crocker, Disney and Kellogg's manufacture various forms of Gummi snacks, often targeted at young children.

The candy and the name "gummi" originated in Germany.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.