July 19, 2005
Tom over at BTD has an informative/linkrich post about ethanol, corn syrup, and agricultural subsidies that might answer some of the questions posed in comments here.
Meanwhile this business about glucose-powered Mexican/Passover Coke took me by surprise, because I have always believed the dramatic taste difference between Coke in the US and Coke abroad was due to the fact that Coca-Cola Classic was peculiar to America, and that a different forumla was used for Coke elsewhere. But I guess the Mexican Coke story isn't necessarily incompatible with this view (?).
My friends at Coca-Cola tell me that there is only 1 formula worldwide, but that the bottlers have options for the sugar used. They naturally use whatever is cheapest, so countries that produce a lot of sugar get it in their Cokes, whereas countries that produce a lot of corn get the high-fructose corn syrup.
Yup - this isa familiar story of mine I regale the same bored people with. European coke tends to be made with sugar, and tastes better.
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