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New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced\u2010sugar and sugar\u2010free products, often using noncarbohydrate sweeteners. Extensive research was aimed at improving their physical and sensorial properties. However, to the authors\u2032 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Scope and Approach<\/jats:title>\n                    <jats:p>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\u2010tastes and flavours were discussed, including bitter\u2010blockers, 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Key Findings and Conclusions<\/jats:title>\n                    <jats:p>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\u2010functional teams is discussed as essential to move sugar\u2010free products closer to their sugar\u2010containing counterparts.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1155\/ijfo\/2345722","type":"journal-article","created":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T12:16:21Z","timestamp":1763813781000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar\u2010Free Beverages"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0377-7045","authenticated-orcid":false,"given":"Imogen","family":"Ramsey","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5281-9769","authenticated-orcid":false,"given":"Jing","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4721-3797","authenticated-orcid":false,"given":"Jan Hendrik","family":"Swiegers","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5383-360X","authenticated-orcid":false,"given":"Olayide","family":"Oladokun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,22]]},"reference":[{"key":"e_1_2_14_1_2","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.113.058362"},{"key":"e_1_2_14_2_2","doi-asserted-by":"publisher","DOI":"10.1038\/s41591-024-03345-4"},{"key":"e_1_2_14_3_2","unstructured":"UNESDA Our Sector\u2019s Sugar Reduction Commitment Across Europe 2024 https:\/\/unesda.eu\/our-priorities\/sugar-and-calorie-reduction\/."},{"key":"e_1_2_14_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2016.05.007"},{"key":"e_1_2_14_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/17446651.2022.2060818"},{"key":"e_1_2_14_6_2","doi-asserted-by":"publisher","DOI":"10.1186\/s12889-023-16395-z"},{"key":"e_1_2_14_7_2","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-resource-111522-111325"},{"key":"e_1_2_14_8_2","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980023002872"},{"key":"e_1_2_14_9_2","volume-title":"Toward Evidence-Based Policies for Reduction of Dietary Sugars: Lessons From the Alcohol Experience","author":"Schmidt L.","year":"2014"},{"key":"e_1_2_14_10_2","doi-asserted-by":"publisher","DOI":"10.4162\/nrp.2019.13.5.434"},{"key":"e_1_2_14_11_2","unstructured":"Coca Cola The Quest for More Choice 2025 https:\/\/www.coca-cola.com\/at\/de\/sustainability\/this-is-happening\/sugar-reduction."},{"key":"e_1_2_14_12_2","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-024-77529-w"},{"key":"e_1_2_14_13_2","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqx031"},{"key":"e_1_2_14_14_2","unstructured":"WHOa Summary of Findings of the Evaluation of Aspartame at the International Agency for Research on Cancer (IARC) Monographs Programme\u2019s 134th Meeting and the Joint FAO\/WHO Expert Committee on Food Additives (JECFA) 96th Meeting. 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