How Do They Make Drinks Sweet Without Sugar?

November 6, 2025 •

4 min read

According to the National Health and Nutrition Examination Survey, a significant percentage of US adults consume low- or no-calorie sweetened drinks daily. So, how do they make drinks sweet without sugar, satisfying cravings while reducing calorie intake? The answer lies in a variety of powerful sugar alternatives.

Quick Summary

This article explores the diverse range of sweeteners, both natural and artificial, used to achieve sweetness in beverages without adding sugar. It examines common examples, their properties, and how they function as alternatives to traditional sugar.

Key Points

High-Intensity Sweeteners: Both natural (Stevia, Monk Fruit) and artificial (Sucralose, Aspartame) sweeteners are used, often providing sweetness hundreds of times more potent than sugar.
Calorie-Free Effect: These substitutes activate sweet taste receptors without providing significant calories, as they are either not metabolized or only partially absorbed by the body.
Sugar Alcohols: Polyols like Erythritol and Xylitol provide some bulk and sweetness with fewer calories than sugar, but can cause digestive issues in large quantities.
Taste Profile: Sweeteners are often blended to create a balanced flavor and mask any potential aftertastes, such as the licorice-like note of stevia.
Safety and Regulation: Approved sweeteners are considered safe by regulatory bodies like the FDA and WHO within specific daily limits, though public debate and ongoing research into long-term effects continue.

The quest for sweet flavor without the calories and health impacts of sugar has led to the development and widespread use of numerous sugar substitutes. These ingredients, also known as low- or no-calorie sweeteners (LNCS), activate the sweet-taste receptors on the tongue just like sugar, but are either not metabolized by the body or are only partially absorbed. This provides the perception of sweetness while drastically reducing or eliminating calories. Understanding the different types of sweeteners sheds light on how manufacturers create diet sodas, flavored waters, and other 'zero-sugar' beverages.

Natural High-Intensity Sweeteners

Derived from plants, these sweeteners offer high potency without the high calories. They are popular for those seeking a more 'natural' product, though some undergo significant processing.

Stevia: Extracted from the leaves of the Stevia rebaudiana plant, stevia is a non-nutritive sweetener that can be 200 to 300 times sweeter than sugar. It has no calories and does not affect blood sugar levels, making it suitable for people with diabetes. Some people report a slightly bitter or licorice-like aftertaste, which is why it's often blended with other sweeteners.
Monk Fruit: Derived from the monk fruit (luo han guo), this extract is 150 to 200 times sweeter than sugar. The sweetness comes from compounds called mogrosides. Like stevia, it contains no calories and is used in a variety of foods and beverages. It has a clean taste profile with minimal aftertaste.

Artificial High-Intensity Sweeteners

These are synthetic compounds that are far sweeter than sugar. They are extensively tested for safety by regulatory bodies before being approved for use in food products.

Aspartame: Composed of two amino acids (aspartic acid and phenylalanine), aspartame is roughly 200 times sweeter than sugar. It is used in countless diet sodas and other products, but is not heat-stable, so it is not used for baking. It does contain a small amount of calories, but because so little is needed, it's considered effectively calorie-free.
Sucralose: Known by the brand name Splenda, sucralose is a modified sugar molecule that is about 600 times sweeter than sugar. It passes through the body mostly unabsorbed and is heat-stable, making it versatile for both drinks and baking.
Acesulfame Potassium (Ace-K): This sweetener is about 200 times sweeter than sugar and is often blended with other sweeteners to reduce a slightly bitter aftertaste. It is commonly found in sodas and other sweetened beverages.
Saccharin: One of the oldest artificial sweeteners, saccharin is 300 to 400 times sweeter than sugar. Concerns over its safety, based on early animal studies, have since been widely refuted by regulatory bodies, and it is considered safe for consumption within established limits.

Bulk Sweeteners (Sugar Alcohols)

Also known as polyols, sugar alcohols are carbohydrates that are partially absorbed by the body, so they contain some calories, though fewer than sugar. They also serve as bulking agents, useful for providing texture in food products. Excessive consumption can cause gastrointestinal distress.

Erythritol: Found naturally in some fruits, erythritol is also commercially produced via fermentation. It has very few calories and a clean taste profile. Concerns regarding its potential link to cardiovascular health have been raised, requiring further research.
Xylitol: A sugar alcohol derived from plants, xylitol is as sweet as sugar and is often used in chewing gums and mints for its dental health benefits.

Comparison of Common Sweeteners


Feature	Stevia (Extract)	Aspartame	Sucralose	Erythritol
Source	Plant-based	Synthetic (amino acids)	Synthetic (modified sugar)	Plant-based (fermentation)
Sweetness	200-300x	~200x	~600x	~70% of sugar
Calories	Zero	Minimal	Minimal	Very low
Heat Stable?	Yes	No	Yes	Yes
Aftertaste	Can be licorice-like	Minimal	Minimal	Cooling sensation
Metabolism	Not absorbed	Processed into components	Not absorbed	Partially absorbed

The Function of Sweeteners in Beverages

Beyond simply providing sweetness, these substitutes interact with other ingredients in a complex way to create the full flavor profile of a drink. For example, in diet sodas, sweeteners like aspartame and Ace-K are often blended to provide a more sugar-like taste profile and mask aftertastes. For drinks like flavored water, a combination of natural and artificial sweeteners might be used to achieve the desired balance. The specific sweetener chosen depends on cost, desired taste, processing stability (e.g., heat during pasteurization), and consumer perception.

Ultimately, the choice of a sweetener comes down to a balance of factors, and the beverage industry continues to innovate with new combinations and sources to meet changing consumer preferences. For example, some brands focus exclusively on natural options like stevia or monk fruit, while others use tried-and-true artificial sweeteners to achieve consistent taste and texture. Each compound provides a unique tool in a formulator's toolkit for crafting low-calorie and zero-calorie beverages.

The Controversies and Evolving Consensus

While regulatory bodies like the FDA and WHO deem approved sweeteners safe for consumption within acceptable daily intake (ADI) limits, public debate continues. Concerns often center around potential links to weight gain, altered gut microbiota, or other health effects. However, findings from long-term observational studies are often conflicting and subject to confounding factors. Organizations like the NHS highlight that evidence supporting these links is limited, and that sweeteners do not cause cancer. The scientific community continues to study the long-term effects of these compounds, and consumers are encouraged to follow recommended intake guidelines.

Conclusion

The ability to make drinks sweet without sugar is a testament to food science and chemical engineering. By using high-intensity natural and artificial sweeteners, manufacturers can deliver the sweet taste consumers desire while avoiding the negative health impacts associated with excessive sugar consumption. From plant-based stevia and monk fruit to synthetic compounds like sucralose and aspartame, the variety of options allows for a wide range of low-calorie and sugar-free beverage products. As consumer awareness grows, the industry will continue to adapt, offering an expanding landscape of sugar-alternative drinks that balance flavor, health, and consumer preference.

For more information on the various types of sweeteners and their safety, the National Institutes of Health provides comprehensive research.

Frequently Asked Questions

The primary method is using low- or no-calorie sweeteners (LNCS). These are substances that trigger the sweet taste receptors on the tongue but are not metabolized by the body in the same way as sugar, resulting in fewer or zero calories.

The term 'natural' can be misleading, as many natural sweeteners still undergo significant processing. Both natural (like stevia) and artificial (like sucralose) options are approved by regulatory bodies and deemed safe for consumption within recommended limits.

Sugar alcohols, or polyols, like erythritol and xylitol, are carbohydrates that are partially absorbed by the body. They contain fewer calories than sugar but are not entirely calorie-free. Excessive intake may cause digestive discomfort.

Sweeteners are often blended to create a more balanced and sugar-like flavor profile. Combining them can help mask any potential aftertastes that a single sweetener might have, such as the bitterness sometimes associated with Ace-K.

Aspartame is one of the most widely studied artificial sweeteners and is considered safe for consumption by the FDA within acceptable daily intake levels. While concerns have been raised, extensive studies have not found conclusive links to serious health issues.

While using sugar substitutes can help reduce overall calorie intake, which may aid in weight management, the relationship is complex. Some studies show conflicting results, and weight management is influenced by many factors beyond just sweetener consumption.

It depends on the sweetener. Some, like sucralose and erythritol, are heat-stable and suitable for baking. Others, like aspartame, lose their sweetness when exposed to high temperatures.