See subject. I ask based on two presumptions–which I happily would hear corrected.
Uniformity of the products of each huge player is the point. You want to taste the USA in Outer Mongolia, and you find a Coke, it’s just like the one at the 7/11 down the block.
To keep the product uniform, the syrup is produced to some standard recipe. (I have this image of armadas of trucks and planes flying with the elixir from Atlanta to every spot on the globe.) I suppose in reality the syrup is formulated, according to the recipe, at each bottling plant.
Given these assumptions, the taste of the water should be uniform as well, if 1) is to be held. But as everyone knows, the water out of the tap can taste very different depending on what town you are in.
Hell, what about places where nobody drinks the water, but Cokes aplenty are available?
ETA: the only local recipe change I’m aware of is in Mexico (all?), cane sugar rather thane corn syrup is used for Coke. They make a big thing about it here, and charge you extra if they stock it.
If they distill/carbon filter/RO the water will it [the water] then taste the same regardless of the source? Or at least close enough that you won’t be able to tell once the syrup and carbonation is added?
Come to think of it, that’s going to be my guess. I don’t drink soda, but does a fountain soda in one municipality taste the same as a fountain soda in another? They just use tap water, but I believe it’s carbon or RO filtered before it gets mixed.
Just as with brewing at large commercial distilleries, they condition the heck out of the water so that the end product is uniform from one year to the next to the next.
I don’t think this is the case. Uniformity is important, but I believe they just aim for uniformity within each marketing region. I haven’t sat down and tried them side-by-side so can’t say for sure, but I believe that the Mountain Dew and Coke Zero I drank in Japan tasted slightly different from what I get in the US.
cane sugar versus corn is market specific. Honestly, whatever is cheapest for that market. China uses cane sugar, at least it did a couple years ago when I asked the China Coke guys what they used.
I lived there for 2 years and Coca-Cola tasted the same as the US. I figured it was corn-syrup. Pepsi, however, was cane sugar and tasted different enough to notice. I know you were(are) there for awhile. Have you not noticed. I was in Tianjin.
As a young man I could easily distinguish between Coke bottled in Shreveport, Dallas, and Tulsa. Slight differences in the water was the only thing I could think of.
Coca Cola China was my customer for 8 years and I interacted (at times) with the Country CEO and CIO. It was cane sugar. 100% I asked…many times. Before that, British Sugar Company was my customer, and they supplied to Coca Cola.
Cane sugar is plentiful in China, so that’s what they used. I’m no gourmet but maybe the average Zhou can’t taste the difference.
The taste difference between sugar and HFCS coke is night and day. My brothers and I called it Kosher Coke back in the day becasue it only showed up during orthadox Jewish holidays. Now I heard my nephew and his friends call it Mexican coke becasue it seems in Mexico they onyl use cane sugar.
On a personal side rant: I so HATE HFCS and think it’s casuign tons of problems and should be outloawed. yes. I’m going “Jenny McCarthy on vaccinations” on HFCS. I have no degree or proof, but I hate the stuff and think it evil…
You have no idea how badly I butchered Hangzhou when I first got to China. I must have sounded like a complete idiot. That said, whoever came up with anglicization for Chinese words seems like a bit of a dumbass.
HFCS is really bad for you. It is as bad for you as cane sugar. We blame HFCS because it is ubiquitous and in everything. Sugar is more expensive and seen less. You would be having just as many problems if cane sugar was as available. For what it is worth, serious bakers use only cane sugar, not beet sugar, or HFCS. Either way, enjoy it sparingly. It isn’t good for you.
It’s not called high fructose cane sugar. So it’s NOT sugar.
I know it has similar (Though not exact) glucose/fructose. But I can’t send a child out into the field to get me some High Fructose (I can sure as hack send tht kid out to grab me some cane…).
I’d have to send that kid to college to learn how to use the expensive factory machinery to utilize the the very scientific process necessary to CREATE IT.
I’m pretty sure (Again, Jenny McCarthy-ing here) there’s some “Allowed” residue/checmicals/crapola from the process that we’re told is perfectly safe, but is killign us and making our kids super-ultra allergic to everythign in the universe…
There are many kinds of sugar, and their names generally end with -ose. Sucrose, lactose, glucose, fructose, galactose, etc. Cane sugar is (chiefly) sucrose, with is a dimer of glucose and fructose fused together.
More highly processed food is more easily broken down by the body. Potatoes have nutrients and some good. Potato chips are deep fried and more salt and something like Pringles have been thoroughly broken down and reconstituted for your enjoyment. All those nutrients and other goodies are thus more available to your system. This may be the case with HFCS compared to cane sugar, but both are highly processed.
