Coca-Cola has announced plans to introduce a new cane sugar version of its popular soda this fall, sparking debate over whether this move is a step in the right direction for public health.
The decision comes after President Trump recently called on the company to switch from high-fructose corn syrup to cane sugar. While some experts argue that both sugar and high-fructose corn syrup are detrimental to health, others claim that high-fructose corn syrup may have additional negative effects.
High-fructose corn syrup is made by converting corn starch into glucose and then adding enzymes to convert it into fructose, a simple sugar found in many fruits. The production process has been refined over the years, with Japanese scientists pioneering its development in the 1960s. However, the widespread use of high-fructose corn syrup in food products has raised concerns about its environmental impact.
The majority of research suggests that both sugar and high-fructose corn syrup have similar negative effects on health, including contributing to weight gain, inflammation, and other chronic diseases. However, some studies suggest that high-fructose corn syrup may cause slightly more inflammation.
Coca-Cola’s relationship with high-fructose corn syrup dates back to the 1970s, when the company began using it as a cheaper alternative to sugar. Today, most of Coke’s products are made with high-fructose corn syrup, although some global markets still use sugar. The company has announced that its new cane sugar version will be offered in the US market this fall.
While some experts argue that a switch to cane sugar would improve public health, others caution that it may have unintended consequences. Eliminating high-fructose corn syrup from Coke’s products could erase $5.1 billion in revenue for farmers and impact thousands of jobs.
Ultimately, whether or not Coke’s new cane sugar version is “better” for you will depend on individual perspectives on the role of sugar in diet and health. With more information available, consumers can make informed choices about their beverage preferences.
Source: https://www.nytimes.com/2025/07/22/dining/high-fructose-corn-syrup.html