What is the main sweetener used in soft drinks? An in-depth look at sugar and substitutes

November 27, 2025 •

5 min read

In the U.S., a single 12-ounce can of classic cola contains nearly 39 grams of sugar, most of which comes from high-fructose corn syrup. To understand what is the main sweetener used in soft drinks, you must look at both regular and diet versions, as the ingredients vary significantly across products and regions.

Quick Summary

Soft drinks contain various sweeteners, from high-fructose corn syrup in many standard sodas to artificial substitutes like aspartame and sucralose in diet versions. Some products also use a blend of natural sugar and low-calorie plant-based options like stevia.

Key Points

Primary Sweetener: High-fructose corn syrup (HFCS) is the main sweetener in many standard U.S. soft drinks due to its low cost and stable properties.
Global Variations: In many other parts of the world, soft drinks are sweetened with sucrose, or table sugar, which is derived from cane or beet.
Diet Sweeteners: Diet and zero-sugar soft drinks use non-nutritive sweeteners like aspartame, sucralose, acesulfame potassium, and stevia to provide sweetness without calories.
HFCS vs. Sugar: From a metabolic perspective, HFCS and sucrose are very similar, as the body breaks both down into the same components, glucose and fructose.
Excessive Intake is the Issue: The main health problem with sugary soft drinks is the high level of added sugar, regardless of its source, which contributes to obesity, diabetes, and heart disease.
Artificial Sweetener Concerns: While deemed safe by regulatory bodies, there are ongoing debates and studies regarding the long-term health effects of high artificial sweetener consumption.
Minimal Alternatives: The best strategy for health is to reduce or eliminate intake of all added sugars, opting for water or minimally sweetened alternatives.

The Primary Sweetener in Regular Soft Drinks

For many regular (full-sugar) soft drinks in the United States, the main sweetener is high-fructose corn syrup (HFCS). This syrup is derived from corn starch, where enzymes are used to convert some of the glucose into fructose. The most common type of HFCS used in soft drinks, HFCS 55, contains a mixture of approximately 55% fructose and 42% glucose. This makes its sugar composition very similar to table sugar, which is 50% fructose and 50% glucose. HFCS gained prominence in the U.S. beverage industry in the 1970s, largely due to its lower production cost compared to regular sugar. It is prized by manufacturers for its stability, functionality in processed foods, and consistent sweetness profile. While HFCS is prevalent in the U.S., many other countries around the world still use sucrose (table sugar derived from sugarcane or sugar beets) as their primary soft drink sweetener.

The World of Sweeteners in Diet Soft Drinks

In contrast to their sugary counterparts, diet and zero-sugar soft drinks rely on a variety of low-calorie and zero-calorie alternatives to achieve a sweet taste without the associated calories. These can be either artificial or natural sweeteners. Some of the most common include:

Aspartame: A highly popular artificial sweetener, approximately 200 times sweeter than sugar. It is a derivative of two amino acids.
Sucralose: Marketed under the brand name Splenda, sucralose is an artificial sweetener derived from sucrose but is about 600 times sweeter.
Acesulfame Potassium (Ace-K): Often used in combination with other sweeteners, Ace-K is heat-stable and about 200 times sweeter than sugar. It helps create a more rounded flavor profile.
Stevia: A plant-based, natural sweetener derived from the Stevia rebaudiana plant. Steviol glycosides, the sweet compounds in stevia, are 150-300 times sweeter than sugar and have zero calories.

Some manufacturers may also use a blend of these different sweeteners to achieve a taste closer to real sugar and to minimize any lingering aftertaste. This is common in products like Coke Zero Sugar, which uses both aspartame and Ace-K.

HFCS vs. Sucrose: A Nutritional Perspective

For many years, HFCS was targeted as a unique contributor to health problems like obesity and type 2 diabetes. However, research has increasingly shown that from a metabolic standpoint, the differences between HFCS and table sugar (sucrose) are minimal. Your body processes both in very similar ways, breaking them down into glucose and fructose. The key health concern isn't about the specific type of sugar, but rather the excessive amount of added sugars consumed from soft drinks and other processed foods. A key distinction is that in sucrose, the glucose and fructose molecules are chemically bonded, while in HFCS they are separate. The body, however, rapidly breaks this bond down in the digestive system, making the end result virtually identical. The most significant difference is simply the delivery mechanism: HFCS is a liquid, while sucrose is a crystalline solid.

The Health Implications of Sugary Soft Drinks

The overconsumption of sugar-sweetened beverages is strongly linked to a range of significant health issues. These drinks provide little to no nutritional value beyond a high dose of sugar, which can contribute to weight gain and obesity. The frequent consumption of sugary drinks can also increase the risk of developing type 2 diabetes and heart disease. Furthermore, the acidic nature of many carbonated soft drinks, combined with their sugar content, contributes to tooth decay and enamel erosion.

Debate Around Artificial Sweeteners

While artificial sweeteners offer a zero-calorie alternative, they are not without controversy. Some observational studies have shown a correlation between high consumption of diet sodas and an increased risk of obesity and metabolic syndrome. However, experimental studies often find that replacing sugary drinks with diet versions can lead to weight loss. This has led to conflicting theories, with some suggesting that artificial sweeteners may alter the gut microbiome or brain responses to sweetness, potentially leading to increased cravings for high-calorie foods. However, food safety agencies like the FDA have deemed many artificial sweeteners safe for consumption within recommended daily intake levels.

How Soft Drinks Are Made

Beyond the primary sweetener, several other ingredients are crucial for giving soft drinks their characteristic taste, texture, and appearance. Carbonated water, which makes up about 90% of a cola, provides the fizzy texture. Acids, such as phosphoric acid and citric acid, are added to provide a tangy flavor and act as a preservative. Caramel color gives cola its distinctive brown hue. Finally, natural flavorings and caffeine are used to create the signature taste and energizing effect.

Comparison of Sweeteners in Soft Drinks


Feature	High-Fructose Corn Syrup	Sucrose (Table Sugar)	Artificial/Natural Sweeteners
Source	Corn starch	Sugarcane or sugar beets	Synthetically produced or from plants (e.g., Stevia)
Primary Use	Regular U.S. soft drinks	Regular soft drinks (globally)	Diet, zero-sugar, and low-calorie beverages
Calorie Content	High	High	Zero or low
Composition	Free glucose and fructose molecules	Bonded glucose and fructose (sucrose)	Varies by type (e.g., aspartame, sucralose, steviol glycosides)
Cost	Generally lower in the U.S.	Can be higher than HFCS	Highly potent, so small amounts keep costs low
Health Concerns	Linked to excessive sugar intake, obesity, and diabetes	Linked to excessive sugar intake, obesity, and diabetes	Controversy over potential long-term effects, though deemed safe in moderation

Conclusion

In summary, the main sweetener used in soft drinks depends heavily on the specific product and geographical region. For standard soft drinks in the U.S., high-fructose corn syrup is predominant, while sucrose (table sugar) is common elsewhere. Diet and zero-sugar alternatives rely on a range of artificial and natural sweeteners, including aspartame, sucralose, and stevia. Ultimately, for health-conscious consumers, the distinction between HFCS and sucrose is less important than the total quantity of added sugar consumed. A balanced diet with minimal sugary beverage intake is the most recommended approach, and opting for water or naturally flavored drinks remains the best option for hydration. For those looking for healthier alternatives, many options, including sparkling water, exist to satisfy a craving for fizz without the sugar or artificial ingredients. Learn more about added sugars from reliable sources like the FDA at https://www.fda.gov/food/food-additives-petitions/high-fructose-corn-syrup-questions-and-answers.

Frequently Asked Questions

Manufacturers, particularly in the U.S., began switching to HFCS in the 1970s largely due to government corn subsidies that made it a cheaper alternative to sucrose, the price of which was spiking at the time.

Most health experts agree that from a metabolic standpoint, the differences between HFCS and table sugar are minimal because the body processes them in almost the same way. The primary health concern lies in the total quantity of added sugar consumed, not the specific type.

While both are zero-calorie, Diet Coke primarily uses aspartame, while Coke Zero Sugar uses a combination of aspartame and acesulfame potassium (Ace-K). Coke Zero is also formulated to taste more like the original Coke.

Diet soft drinks contain significantly fewer or no calories compared to regular soft drinks. However, they offer no nutritional value, and there is ongoing debate about the potential long-term effects of artificial sweeteners, so moderation is key.

Stevia is a natural, plant-based sweetener that is generally recognized as safe (GRAS) by the FDA. It provides sweetness without calories, but some products blend it with other sweeteners to counteract a potential aftertaste.

Acids like phosphoric and citric acid serve two main purposes in soft drinks: they provide a tangy flavor that balances the sweetness and act as a preservative to inhibit microbial growth.

Yes, many fruit juices and juice-based drinks contain substantial amounts of naturally occurring sugars (and sometimes added sugars) that contribute to a high sugar profile, similar to sugary soft drinks.

Yes, sweeteners used in soft drinks and other food products are regulated and approved for use by food safety authorities like the U.S. Food and Drug Administration (FDA).