Dipeptide sweeteners are high-intensity sweeteners built from dipeptides or their chemical derivatives, with aspartame the dominant commercial example, typically hundreds of times sweeter than sucrose. Their peptide structure makes them heat-labile, limiting use in baked goods, and aspartame requires phenylalanine warnings for people with phenylketonuria. Newer derivatives such as neotame improve stability. Regulators assign acceptable daily intakes, and manufacturers respect them in formulation. Clear labelling of phenylalanine content protects sensitive consumers, and manufacturers take this duty seriously. Ongoing safety reviews by expert panels continue to affirm their acceptable use within established limits.