Are you a fan of the “complex…natural tasting…ineffably spicy with herbal notes” Coke product that comes in a cute little glass bottle? We are, of course, talking about Mexican Coca-Cola, the beverage initially intended for consumption South of the border that now has a cult-like following in the United States. Supposedly sweetened using cane sugar as opposed to high-fructose corn syrup, Mexican Coke may be facing its final cavity-inducing days.
According to Businessweek, the chief executive of Coca-Cola’s Mexican bottler recently revealed that the company is considering using more corn syrup to cut costs. In addition to inspiring a mini-freak out by vocal U.S. consumers, the announcement brought to light the drink’s actual composition. Scientific analyses have exposed that Mexican Coke already contains high-fructose corn syrup, with similar fructose and glucose levels to its American counterpart.
So, what is it exactly about "Mexican Coke" that gives its supporters such a rush? An attractive form of presentation and negative public perception to high-fructose corn syrup are valid guesses. In any event, the company issued a reversal of sorts, an acknowledgment of a sizeable and enthusiastic fan base that swears by the drink. This all sounds a little familar. Like how that Sriracha factory was going to close in Southern California, creating a scarcity in the United States that would slight bowls of pho of a crucial condiment and sadden pepper sauce fanboys and girls. And then, of course, it didn't close.
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