Saccarine has a horried after taste. I find for now Splenda works for me - less of it than they say - if a recipe says 3 teasp of sugar I use 2 teasp of Splenda granula. However have not yet tried mixing the two which might give a greater sweet taste for less and avoid the aftertaste perhaps?

As for Stevia : I think Belgium was the first to review it and as you say EU supported them but not on the basis that it was actually dangerous but on the basis that they couldnot prove its saftey...
SL