Thirsty for real sugar, Christians keep buying up all the Kosher Coke
Filed under: Food
Around this time of year in America, Coke puts out a special version of its flagship beverage that ostensibly is geared toward the Jewish population as its celebrates Passover. You'd be lucky to find any of it, though. It's selling out everywhere it appears on supermarket shelves.
It's not just Jews who love it, because Kosher Coke could actually be better called Real Sugar Coke. The standard American Coke is made with that dietary bugaboo high fructose corn syrup, but because the Jewish commandment is not to eat foods with leavening in them, corn's out. So for observant customers, Coke (and Pepsi) makes special batches using real sugar. The taste difference is noticeable right away. It's far better, like the Coke of your childhood.
Because it is the Coke from your childhood. Coke phased out real sugar in the mid-'80s in favor of that industrial-grade, cheap sweeter that clutters our palettes in nearly everything we eat. A major reason New Coke failed is because it was around that time that Coke decided to switch out cane sugar for that processed glob HFCS; part of the disgust Americans felt for the new stuff was due to the fact we had been used to proper sugar before that.
Most times of year, those Coke fans in the know can obtain Coke made with real sugar by getting their hands on bottles made in Mexico. This so-called Mexican Coke is highly prized, and charged at a premium at gourmet stores and Latin grocery importers. In fact, many countries make "real" Coke, and it's one of the unexpected pleasures of international travel that you can actually taste Coke as Coke was invented to be.
Lots of other countries sell "the real thing," too, including the United Kingdom -- it's just one more way that traveling Americans don't realize they're getting the shaft when it comes to food and infrastructure -- but since Mexico is nearer, it's easiest and cheapest for American consumers to get their hands on that.
If this "healthier" Coke is such a big hit, and it's clearly turning consumers on, then why doesn't Coke just make it year-round? The simple answer is that HFCS is cheap. Last year, the Wall Street Journal predicted that higher corn prices would force the soda makers back to sugar, but so far, that hasn't happened in the standard products, although Snapple recently announced that HFCS would get the heave-ho in a product makeover.
Instead, the soda makers are being tricky, and bringing sugar back mostly to products it charges more for. Pepsi and Mountain Dew have noticed the thirst for beverages that aren't made with HFCS, and in response, this month it's coming out with its line of sugar-based Throwback drinks. But like Kosher Coke, they are not promised to stay on shelves forever.
I'm sick of HCFS, one of the least inventive and blandest ingredients on the menu, and it's gotten to the point where I'm insulted when manufacturers think this low-grade sweetener is all I'm good for. (The junk is in nearly every loaf of bread at the grocery store, and even in Newman's Own lemonade, which you'd think would be more natural.) I don't know about you, but I'd be willing to pay another nickel for my bottle of Coke if it meant it could be sweetened with real sugar. Either that, or I could convert or move to Mexico.
Reader Comments (Page 1 of 1)
4-09-2009 @ 10:08PM
CMS said...
You should also mention the steady price increase of coke over the last year, along with the decision to sell 18 packs for what the old price of the 24 pack used to be.
I actually think cheap beer is now less expensive than soda. The quckmart down the street from me sells tallboys of budlight for $1.25. A 16 oz of coke goes for 1.69.
So if you want to pay a nickle more for sugar, I think you are underestimating and overlooking the steady price increase that coke pushed on consumers over the last year. I don't know about Pepsi because I don't drink the swill, but it still seems routinely cheaper.
Reply
4-10-2009 @ 1:40PM
Audrae Erickson said...
There is no nutritional benefit gained by replacing high fructose corn syrup with another caloric sweetener. High fructose corn syrup is a natural sweetener made from corn, is functionally superior to sugar, equally sweet, has the same number of calories, and is handled similarly by the body.
High fructose corn syrup may have a complicated-sounding name, but it's actually a simple sweetener, made from corn, that is nutritionally the same as sugar. Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.
High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it keeps food fresh, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades. In salad dressings and spaghetti sauce, it improves flavor by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.
The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose syrup does not appear to contribute to obesity more than other caloric sweeteners.”
Many confuse scientific research about distinctly different sweeteners, treating studies involving pure fructose as if they involved high fructose corn sweetener, which they do not. Peer reviewed research has shown that high fructose corn syrup and sugar are handled similarly by the body and have similar metabolic effects.
Consumers can read the latest research and learn more about high fructose corn syrup at www.SweetSurprise.com.
Audrae Erickson
President
Corn Refiners Association
Reply
4-10-2009 @ 2:34PM
Jason Cochran said...
I know the corn lobby thinks it can taste beauty in all of its wares, and the chemical reasons for using HFCS are duly noted, but I still think real sugar tastes a lot better. The huge market for Kosher Coke and "Mexican" Coke proves I'm not the only one. On taste alone, I'd ditch HFCS in a heartbeat.
4-23-2009 @ 12:36PM
Andrew said...
High Fructose Corn Syrup is bad. Don't take my word for it. Read the NY Times. Why is America gaining weight. Fructose.... Give us Sugar please.
http://www.nytimes.com/2009/04/23/health/23sugar.html?em