The aim of this paper was to show alternative sweeteners, natural and synthetic, ie alternative substitutions for consumable sugar - sucrose their basic characteristics, primarily the degree of sweetness in relation to sucrose, the energy value and the influence of their consuming enrichment of man. The basic raw materials for the production of sugar as sugar beets, sugar cane and sugar palm tree, depending on the area of cultivation. Because of the greater awareness of the negative effects of synthetic sweeteners, there is an increasing demand for natural alternatives such as honey, maple syrup, agave syrup, and sugar from dates, rice honey, stevia’s and others. Therefore, this paper presents a broad spectrum of sweeteners as a possibility of offering in a catering offer, which also proves the observance of world trends in nutrition.