For many years, the simple sweetness of orange squash was derived solely from sugar, or sucrose. However, as consumer demand for low-calorie and 'no added sugar' products grew, manufacturers began introducing a diverse range of alternative sweeteners. Today, a look at the ingredient list of most popular orange squashes reveals a combination of different sweetening agents, each chosen for specific characteristics related to taste, calories, and cost.
The Different Types of Sweeteners in Orange Squash
Sugar (Sucrose): The Traditional Sweetener
Traditional, full-sugar versions of orange squash use sugar to provide sweetness, as shown in classic recipes. While it offers a familiar taste, it also contains a high number of calories. For example, some higher-sugar versions can contain over 9 grams of sugar per 100ml. This type of squash is less common now due to the rising popularity of low-calorie options and public health initiatives to reduce sugar intake.
Artificial Sweeteners in 'No Added Sugar' Versions
'No added sugar' orange squashes, which have become the market standard, are sweetened with calorie-free artificial additives. This allows manufacturers to drastically reduce the calorie count while maintaining a sweet taste. The most common artificial sweeteners found in these products include:
- Acesulfame K (E950): Often used in conjunction with sucralose, acesulfame K (or Ace-K) is a calorie-free, intense sweetener. It is stable under heat and provides a synergetic effect when blended with other sweeteners, improving the overall flavor profile.
- Sucralose (E955): Derived from sucrose, sucralose is about 600 times sweeter than sugar and is also calorie-free. It is well-known under brand names like Splenda and is widely used because it has a clean, sugar-like taste without the bitterness often associated with other high-intensity sweeteners.
Natural Low-Calorie Sweeteners
In some more niche or health-focused products, natural sweeteners may be used. Stevia, a sweetener derived from the Stevia rebaudiana plant, is one such example.
- Stevia (Steviol Glycosides): Stevia is a non-caloric sweetener used as a sugar substitute, particularly in products appealing to consumers seeking more 'natural' ingredients. Some brands offer orange squash sweetened solely with stevia.
Other Sweetening Agents and Their Role
While not primary sweeteners, other compounds play a role in the overall flavor. Fruit juice from concentrate naturally contains a small amount of fructose. Food research has also explored using sweeteners like fructose in specific orange squash formulations. Additionally, ingredients like citric acid contribute to the tart, citrus flavor, balancing the sweetness.
A Comparative Look at Orange Squash Sweeteners
| Feature | Traditional Sugar (Sucrose) | Artificial Sweeteners (Sucralose, Acesulfame K) | Natural Sweetener (Stevia) |
|---|---|---|---|
| Calorie Content | High | Zero-calorie | Zero-calorie |
| Taste Profile | Classic sugar taste; can be too sweet in concentrated form | Clean, sugar-like taste with a high intensity; often blended for best results | Natural taste, but some find it has a slight aftertaste |
| Availability | Available in some premium or traditional products | Widely available in all 'no added sugar' brands | Available in specific health-focused or 'natural' products |
| Health Context | Contributes to high sugar intake; linked to weight gain and tooth decay | Approved for safety; UK experts advise against for under-5s | Approved for safety; seen as a more 'natural' alternative |
Why Brands Use a Mix of Sweeteners
Manufacturers often use a combination of sweeteners for several reasons:
- Flavor Profile: Blending sweeteners can create a more balanced and complex flavor that mimics the taste of real sugar more closely. Sucralose and Acesulfame K are frequently used together for this synergistic effect.
- Calorie Reduction: The primary driver for the rise of artificial sweeteners was the demand for low-calorie drinks. By replacing sugar, they allow for a sweet taste without the associated calories.
- Cost-effectiveness: Some artificial sweeteners are far sweeter than sugar, meaning only a tiny amount is needed to achieve the same level of sweetness, reducing production costs.
Health Considerations and Sweeteners
While all sweeteners approved for use in the UK have undergone rigorous safety testing, there are some considerations for consumers, especially for parents and those with specific dietary needs.
Safety of Approved Sweeteners
The NHS assures that all approved sweeteners are considered safe and acceptable alternatives to sugar. The Acceptable Daily Intake (ADI) is set at a level that is safe to consume each day over a lifetime.
Recommendations for Children
In April 2025, UK experts advised that younger children, specifically under-fives, should not be given drinks containing artificial sweeteners like acesulfame K and sucralose. This is to encourage children to accustom themselves to the taste of water rather than developing a preference for sweet tastes.
Dental Health
For adults and older children, 'no added sugar' squash is often considered better for dental health than sugar-sweetened versions, as sugar contributes directly to tooth decay. However, it is important to note that many squash drinks are still acidic due to the inclusion of citric acid, which can cause tooth erosion over time.
Reading the Label: What to Look For
Here are some tips for consumers to make an informed choice:
- Identify the Sweeteners: Look for ingredients listed as 'sweeteners' on the label. Common names include sucralose (E955), acesulfame K (E950), and steviol glycosides.
- Check for 'No Added Sugar': This claim indicates the product relies on alternative sweeteners. Brands like Robinsons offer 'no added sugar' options.
- Understand the Calorie Count: Low-calorie or zero-calorie drinks will be sweetened with alternatives. The nutritional information will confirm the low sugar content.
- Consider the Audience: If buying for a young child, remember the recent UK guidance suggesting plain water or milk is best.
For more information on the safety of sweeteners, the NHS provides a useful guide on the subject: The truth about sweeteners.
Conclusion
The landscape of orange squash has evolved significantly, with artificial and natural low-calorie sweeteners largely replacing traditional sugar in many products. Sucralose and acesulfame K are the most common artificial options, offering a sweet taste without calories, while some brands use natural alternatives like stevia. While regulated as safe for consumption, understanding these ingredients is key to making dietary choices that align with health goals, particularly concerning sugar intake and the specific recommendations for young children.
