[pmlamotte]

Doesn't look like anything new. AFAIK erythritol is the best of the sugar alcohols and potentially the safest of the sugar substitutes.

Another option that needs to be studied a bit more but seems safe so far is allulose, which is nice for baking since it will actually brown and doesn't have the cooling effect erythritol has.

[scottlamb]

I subjectively like using allulose, but I don't know the research/theory well. Does it fit into the same "nonmetabolized carbohydrates" category as sucralose?