While the company is known for its original formulation containing sucralose, it also manufactures items using natural sweeteners such as stevia, monk fruit and allulose.

The high-intensity sweetener ingredient sucralose used in Splenda Original is manufactured by the British company Tate & Lyle.

While researching in new insecticides, Shashikant Phadnis at Queen Elizabeth College misheard the instruction of his advisor Leslie Hough to "test" the chemical as "taste", due to his misunderstanding of the foreign accent.

[1] The Splenda brand was transferred to Heartland Food Products Group after its purchase of the line with investor Centerbridge Partners in 2015.

[11] However, Cook's Illustrated also found that desserts baked with Splenda were "lacking the artificial flavors that just about every other sugar substitute brings with it".

[11] Splenda usually contains 95% dextrose (D-glucose) and maltodextrin (by volume) which the body readily metabolizes, combined with a small amount of mostly indigestible sucralose.

Sucralose is made by replacing three select hydrogen-oxygen groups on sucrose (table sugar) molecules with three chlorine atoms.

[25] A Sugar Association complaint to the Federal Trade Commission stated that "Splenda is not a natural product.

"[27] The Sugar Association created a web site to criticise sucralose which cites an association-sponsored study.