IMO the sugar alcohol allulose[1] has crossed the uncanny valley of sweeteners. It tastes (and cooks!) almost like sucrose and it doesn’t have a weird aftertaste. Like erythritol, it is absorbed and excreted unmodified so it is nearly acaloric and doesn’t cause GI problems in reasonable doses. My only minor complaint is that, like erythritol, it causes a slight cooling sensation, so the best use cases are foods that are served chilled.
It is naturally occurring at trace levels in some fruits and was first isolated in the 1940s but commercially viable manufacturing methods only became available recently. It’s starting to appear in some low-carb bars, cereals, and ice creams, but it’s still quite hard to find in products.
The future is already here, it’s just not evenly distributed :)