Natural Sweeteners Vs. Artificial Sweeteners

Sweetness is one of those things most of us don’t think too deeply about … until we do. One minute, you’re happily adding sugar to your coffee for that extra buzz. Next, you’re staring at a shelf, wondering why there are suddenly ten different ways to make something taste sweet.

Natural sweeteners, artificial sweeteners, extracts, crystals, drops—honestly, it’s a lot. Both natural sweeteners and artificial sweeteners exist for a similar reason: they help you enjoy sweet things without overdoing calories or dealing with the “Wow, that was too much sugar” crash. And they do work. They can help curb cravings, steady energy, and make space for treats without the side order of guilt. 

But comparing natural and artificial sweeteners? That’s where things get messy. People get weirdly passionate. Everyone has a favourite. Everyone has a story. And depending on who you ask, one is either a hero or a villain.  So, the question keeps coming up: are natural sweeteners better than artificial ones, or is it just one of those debates that never really gets settled?

What we can do is break down the basics—how they work, where they come from, and what they actually do in your body—so you can make sense of it all without disappearing into a nutrition forum. 

And if you’re curious about what Funday uses, you can take a look at our full ingredient list.

 

Natural Sweeteners

Natural sweeteners come from things you can point to in a garden, or a field, or hanging off a tree. Basically, Mother Nature’s snack cupboard. Honey, maple syrup, coconut sugar, monk fruit, stevia—all the usual sweet suspects. If it once enjoyed sunlight and soil instead of a stainless-steel lab bench, it usually lands in this category.

Each one takes its own little journey before it ends up in your kitchen. Honey just gets filtered. Coconut sugar needs heat until it turns into those caramel-y crystals. Monk fruit has its sweetness pulled out of the fruit (which sounds more dramatic than it is). And stevia? That comes from the leaves of the Stevia rebaudiana plant before being cleaned up, so it tastes sweet rather than ‘straight from the garden’. 

Now the perks! Natural sweeteners often come with tiny bonus nutrients—a sprinkle of minerals here, a whisper of antioxidants there. Nothing life-changing, but still nice to have. And because they taste familiar, they’re an easier swap when you’re weaning yourself off regular sugar, but here’s the catch (there’s always one) ... a lot of natural sweeteners are still sugar, just wearing a nicer outfit.

They can still nudge your blood glucose around, still add calories, still give you that “Hmm, probably shouldn’t have had that much” moment, which is exactly why natural non-sugar sweeteners have become so popular with people who want the sweetness without the sugar storyline. 

Stevia is the standout here—totally plant-derived, zero calories, zero sugar. Sweetness without the blood-sugar chaos, and one of the most trusted natural alternatives going around.

 

Artificial Sweeteners

Artificial Sweeteners are, honestly, the science-y cousins in the sweetener family. They don’t grow anywhere you can visit—no orchards, no fields, not even a sad little pot plant. Someone in a white lab coat invented them to taste sweet without dragging all the sugar drama along for the ride.

You’ve definitely seen the names beforelsucralose, aspartame, saccharin, acesulfame, potassium. They read like a Year 10 science pop quiz, but they show up on loads of labels. 

How are they made? That shifts a bit depending on the artificial sweetener. 

Sucralose gets its sweetness after sugar molecules react with chlorine. Others are built from amino acids, or from compounds that food scientists already use for other things. Different methods, same goal: something sweet, without the calories chasing you down. 

They do have their perks. Some don’t spike blood sugar at all. Others help keep overall calories low, which is handy if you’re watching that kind of thing. And the whole ‘sweetness without sugar’ part? That’s the exact reason many people use artificial sweeteners in the first place. But here’s where it gets a bit messy. Some people swear they can taste a weird aftertaste. Others say certain types don’t sit right in their belly. And even though global food authorities have called them safe, the really long-term studies—the decades-long kind—are still rolling in. So, the arguments online never really cool off.

Overall? Yes, artificial sweeteners are considered safe. But they’re also not ‘natural’, and for some people, that tiny detail is enough to make them hesitate.

 

Is One Better Than the Other?

The million-dollar question: are natural sweeteners better than artificial? The honest answer? Well … it depends. Natural sweeteners sound like the wholesome choice, but not all of them are wearing halos. Plenty—honey, maple syrup, coconut sugar—are still sugar dressed in a fancier outfit. Sure, they might bring a few extra nutrients to the party, but they’ll still nudge your blood glucose and your calorie count. So ‘natural’ doesn’t always mean ‘better for your goals’. 

Artificial sweeteners flip the script. No sugar, barely any calories, and a whole lot of sweetness. They’ve been tested up, down, and sideways, and are generally considered safe. But some people can’t get past the lab-made vibe, and the long-term research is still catching up, which keeps the debate alive. 

So, what sits in the sweet spot? Stevia. It’s plant-derived. It’s calorie-free. It skips the sugar baggage entirely. And it ticks the boxes for people who want a natural option that behaves more like a low-calorie sweetener. Stevia is huge worldwide for a reason. It:

• Doesn’t spike blood sugar

• Is suitable for diabetics

• Actually comes from a plant

• Gives you sweetness without the synthetic extras

For anyone wanting the best of both worlds, stevia is a pretty unbeatable choice, which is exactly why Funday uses it.

 

Low-Calorie, Naturally Sweetened Snacks

If you’re on the hunt for some low-effort wins in the snack aisle, Funday honestly makes life a lot easier. The whole range is sweetened with stevia, a natural sweetener that gives you the sweetness you crave without the “why did I do that to myself” sugar spiral afterwards. All our lollies are low-calorie and low-sugar, and we skip sugar alcohols altogether. No sugar crashes. No sneaky surprises. Just sweetness that actually behaves.

And because stevia is our natural hero, you get the good stuff—the flavour, the chew, the treat moment—minus the sugar crash that tends to lurk in the background like a bad subplot. 

Naturally sweetened snacks just make the whole ‘trying to cut back on sugar’ thing a bit less dramatic. They help take the edge off cravings, keep your energy a bit more stable, and sometimes, you just want a lolly that doesn’t derail your entire afternoon. Simple.

Funday lollies are portion-friendly too. One small bag feels like a legit treat without the whole ‘giant bowl of Halloween candy’ aftermath. Plus, you get a little hit of prebiotic fibre, which feels like a tiny bonus gift for your gut. 

If you want to browse everything we make (and maybe find your new favourite), take a peek at our full range. Go on, we know all this natural artificial sweeteners chat has made you hungry.