What are the pros and cons of stevia, fructose, and cane sugar as sweetening ingredients in beverages?

Members report significant trade-offs between these three sweeteners, with taste and regulation being the key drivers.

**Stevia** — A plant extract used by brands like Skinny Tonics and Happy Soda. The main challenge is an aftertaste that many consumers dislike, making it "the hardest to get the taste right." However, newer formulations like Stevia A may mitigate this problem; Galley Bird has developed a well-regarded range of stevia-based tonics that members praised.

**Fructose** — Widely used by spirit manufacturers and preferred where sugar tax and HFSS (High Fat, Salt & Sugar) regulations are a concern. Members noted that fructose can be dosed below HFSS and sugar tax thresholds (for example, at 45g/L), making it commercially attractive. However, it still carries sweetness concerns and doesn't avoid the broader perception issues around sugary drinks.

**Cane sugar (sucrose)** — The traditional choice and reportedly "the most expensive botanical" in flavoured spirits during product development. It tastes clean but faces increasing regulatory pressure from sugar tax and HFSS rules, pushing brands toward alternatives.

**Market trend:** Members expect a longer-term shift toward significantly less sweet drinks, driven by changing consumer preferences and regulatory pressure. There is also broader frustration that regulation (HFSS) allows "the big boys to cut corners" rather than addressing underlying health and education issues.