Energy and non-energy sweeteners are widely used in food industry. The first group includes saccharides and sugar alcohols. Non-energy sweeteners include synthetic and natural high intensity sweeteners. Due to the worldwide increase of obesity, the rise of type 2 diabetes and cardiovascular diseases, artificial sweeteners have been gaining an important role in daily diet due to their low energy value. Non-energy sweeteners are also suitable for patients with diabetes, as they do not affect the level of glucose in blood. The sweet taste is different in natural sugars and artificial sweeteners, as artificial sweeteners have much more intense taste. In natural sugars, a sweet taste is detected instantly, and it lasts relatively short time. Artificial sweeteners can give a metal taste, more intense and longer lasting sweet taste, or an unwanted bitter taste that does not occur in natural sugars. Artificial sweeteners are usually combined to achieve a desirable taste. With this combinations we mask certain unwanted sensory properties of certain sweeteners. Sweeteners are not only used to conceal negative sensory properties, but can also increase the intensity of the sensation of sweet taste.