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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.

Evolución en la oferta de bebidas no alcohólicas en los últimos 25 años: reducción de azúcar como nutriente crítico y uso de edulcorantes