Introduction:

in recent years, consumers have been changing their food requirements, but always based on food safety as the primary premise. Among these advances, it has been realised the reduction and elimination of sugar and the use of sweeteners in non-alcoholic beverages, allowing these products to be adapted to the requirements of health organizations regarding the content of simple sugars.

Objectives:

to know the evolution of non-alcoholic beverages in Spain during the last 25 years, focusing on the reduction of sugar and the use of sweeteners.

Material and methods:

bibliographic review of the available scientific literature and legislation.

Results:

the development and innovation in the composition of non-alcoholic beverages has made it possible to reduce the amount of sugar in these beverages more than 45% in the sugar content per litre in the total supply of beverages since 2000 and to reduce the sugar content in certain beverages. For this reason, it has growth the number of drinks without sugar or without added sugar.

Conclusion:

there is an increasing supply and options of lower-sugar and sugar-free beverages.

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