From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar‐Free Beverages

Background Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate sweeteners. Extensive research was aimed at improving their physical and sensorial properties. However, to the authors′ knowledge no publication has taken a holistic approach by integrating all major sensory and functional challenges of sugar reduction in beverages in one structured framework. Scope and Approach This review addressed these challenges, which included (i) sweetness, (ii) temporal profile in relation to sweetness onset and linger, (iii) masking, (iv) flavour intensity and delivery and (v) mouthfeel enhancement. It firstly discussed the strategy of replacing the sweetness of sugar by utilizing different sweeteners, investigating mechanisms behind the sensory characteristics and solutions and exploring artificial and natural sweeteners and positive allosteric modulators for sweetness. For the temporal profile, methods to measure sweetness onset and linger were investigated. Solutions for masking off‐tastes and flavours were discussed, including bitter‐blockers, blending of sweeteners, production technologies and flavours with modifying properties. Changes in flavour intensity and delivery were discussed. In the last section, strategies for addressing mouthfeel reduction were summarised including the usage of hydrocolloids, sugar alcohols, fibre syrups and mineral salts. Key Findings and Conclusions Overall, the need for clearer guidelines and fewer restrictions was debated, highlighting conflicting consumer perspectives on the need for healthy, natural and more sustainable products and regulatory barriers around novel solutions. The advancement of scientific knowledge is emphasised, and collaboration between cross‐functional teams is discussed as essential to move sugar‐free products closer to their sugar‐containing counterparts.