In the late 1800s, chemistry labs weren’t exactly the cleanest places—something that worked out in our favor when it came to the invention of saccharin. In 1879, Constantin Fahlberg, a Russian chemist working at Johns Hopkins University, made a sticky, sweet mistake that would revolutionize the way we sweeten our food.

The Sticky Discovery

One evening, after a long day in the lab, Fahlberg was enjoying dinner when he noticed something odd—his bread tasted unusually sweet. At first, he didn’t think much of it, but as he continued eating, he realized everything he touched had that same sugary taste. That's when it hit him: the sweetness wasn’t from his food; it was from his own fingers!

Earlier in the day, Fahlberg had been working with coal tar derivatives (yes, you read that right—coal tar!), and some of the chemicals must have stuck to his hands. Rather than getting frustrated about poor lab hygiene, Fahlberg rushed back to the lab, retraced his steps, and identified the compound responsible for the sweetness. He had just discovered saccharin, the world’s first artificial sweetener.

A Sweet Sensation

Fahlberg quickly realized the commercial potential of saccharin and patented his discovery. It became especially popular in the early 20th century as a sugar substitute. Its big break came during World War I, when sugar shortages made saccharin a valuable alternative. Saccharin was 200-700 times sweeter than sugar, but without the calories, making it an instant hit with people looking to sweeten things up while cutting back on sugar.

From Diabetics to Dieters

Saccharin wasn’t just for those trying to save on sugar—it became widely used as a sweetener for diabetics, who needed a sugar substitute that wouldn’t spike their blood sugar levels. Fast forward to the dieting boom of the 20th century, and saccharin found a whole new audience with the rise of low-calorie sodas and diet foods.

A Sweet Controversy

Saccharin’s popularity wasn’t without its hiccups. In the 1970s, studies linked saccharin to cancer in lab rats, leading to concerns about its safety. This resulted in warnings being placed on saccharin products for years. However, further studies found that the cancer risk didn’t apply to humans, and the warning labels were eventually removed in 2000.