Natural sweeteners are sweet-tasting substances that occur in nature. The major ones used by the food industry are the saccharides sucrose (sugar), D-glucose (dextrose), and fructose (laevulose), which provide bulk sweetness and functional roles in texture and preservation. Other natural sweeteners include sweet-tasting proteins such as thaumatin, terpenoids such as glycyrrhizin from liquorice, steroidal saponins such as polypodoside A, dihydroisocoumarins such as phyllodulcin, and flavonoids such as neohesperidin dihydrochalcone. These high-intensity natural options attract interest for sugar reduction, though each brings distinct taste profiles, stability limits, and regulatory statuses that formulators must navigate.