The Journal: Why Coke Isn't Getting Rid of High-Fructose Corn Syrup
Released on July 31, 2025
Hosted by Ryan Knutson and Jessica Mendoza
Produced by The Wall Street Journal & Spotify Studios

Introduction: A Classy Taste Test

In the latest episode of The Journal, hosts Annie Minoff and Laura Cooper delve into the enduring debate over Coca Cola's sweetening agents. The episode kicks off with a "taste test" segment designed to distinguish between Coca Cola made with cane sugar and that made with high-fructose corn syrup (HFCS).

[00:05] Annie Minoff introduces the segment:
"In front of you, you have two beverages, two cups, actually, wine glasses... One of them is made with cane sugar, the other one with high fructose corn syrup."

During the taste test, Laura confidently identifies the syrup used in each sample, only to be proven wrong. This playful experiment sets the stage for a deeper exploration of the ingredients that sweeten one of America’s favorite beverages.

Trump’s Proposition: A Push for Cane Sugar

The episode takes a pivotal turn when President Donald Trump publicly expresses his preference for Coca Cola made with real cane sugar over HFCS.

[01:43] Laura Cooper recounts:
"President Donald Trump... said that he had been in contact with Coca Cola about using cane sugar and that they'd agreed to do so."

[01:54] Annie Minoff highlights Trump’s statement:
"‘I have been speaking to Coca Cola about using real cane sugar in Coke in the United States, and they have agreed to do so.’"

This announcement triggered widespread speculation about a potential recipe change in Coca Cola, igniting debates among consumers, industry experts, and health advocates.

Historical Context: Sugar’s Role in Coca Cola

To understand the significance of moving away from sugar imports, The Journal provides a historical backdrop:

[03:56] Annie Minoff explains:
"The recipe for Coca Cola is famously secret. But when the drink debuted in 1886, one ingredient was a given. Sugar."

However, due to the unfavorable climate in much of the U.S. for growing sugar cane, Coca Cola historically relied on imports, particularly from Cuba. The [04:17] Laura Cooper adds:
"It's a very specific crop in a very specific environment humidity wise."

This reliance made Coca Cola vulnerable to geopolitical shifts, as seen in the 1950s when the Cuban Revolution disrupted sugar imports, leading to increased costs and scarcity.

Transition to High-Fructose Corn Syrup

Faced with rising sugar prices and limited supply, Coca Cola and other soda manufacturers turned to high-fructose corn syrup as a more economical and abundant sweetener.

[05:07] Laura Cooper details the shift:
"It meant they had to find another way to sweeten their drinks... they turn to high fructose corn syrup."

Developed in the 1950s and 60s, HFCS became a staple in the beverage industry due to its lower cost compared to sugar and its effective sweetening properties.

[05:51] Laura Cooper further explains:
"It's a syrup that is used as a sweetener. Basically, more than 7 million tons are produced by mills that grind up corn to make these sweeteners."

By the 1980s, Coca Cola had fully embraced HFCS, a change that persists to this day in the majority of its U.S. products.

Health Implications: Sugar vs. High-Fructose Corn Syrup

The episode addresses the ongoing health debates surrounding HFCS and cane sugar.

[09:45] Laura Cooper notes:
"RFK has said that he believes high fructose corn syrup is a recipe for obesity and diabetes."

However, Annie Minoff provides a balanced view:
"Some studies have found very little difference between drinks sweetened with high fructose corn syrup and drinks sweetened with sucrose, AKA cane sugar."
"What really matters from a health perspective is how much sugar or high fructose corn syrup you're consuming."

Both sweeteners contribute to similar health risks when consumed in excess, including weight gain, type 2 diabetes, and heart disease. Medical professionals uniformly agree that sugary drinks are detrimental to health, regardless of the sweetener used.

Economic and Industry Reactions

The potential shift back to cane sugar poses significant challenges for Coca Cola, primarily due to economic and supply chain constraints.

[12:02] Laura Cooper outlines the issues:
"There's just not enough sugar in the country. The sugar that is here is expensive. That's a structural issue. That's a government issue."

Moreover, [12:46] Laura Cooper highlights the corn industry's concerns:
"The corn industry is very concerned because roughly 3% of US corn production goes towards making corn syrup for food and drinks."
"If you were to get rid of this for US Food and beverage products, that would slash corn prices by as much as 34 cents a bushel."

These economic dependencies make a complete switch away from HFCS to cane sugar highly impractical for large-scale soda production.

Coca Cola's Strategic Response: Introducing a Cane Sugar Line

In response to the mounting pressure and Trump’s public statements, Coca Cola clarified its position during an earnings call.

[13:24] Coca Cola Voice announces:
"We're going to be bringing a Coke sweetened with US cane sugar into the market this fall. And I think that will be an enduring option for consumers."

Contrary to widespread rumors, Coca Cola is not planning to replace HFCS entirely but is instead introducing a new product line that offers an alternative for consumers who prefer cane sugar. This strategy allows Coca Cola to cater to diverse consumer preferences without overhauling its existing manufacturing processes.

[13:36] Laura Cooper summarizes her conversation with the CEO:
"He said, we are not leaving corn syrup. This is a line. He described it and I thought this was a good way to describe it as an and not or strategy."

This approach ensures that Coca Cola maintains its dominant position in the market while experimenting with product differentiation to appeal to niche segments.

Conclusion: Limited Prospects for a Full Sugar Transition

While Coca Cola's introduction of a cane sugar-sweetened Coke marks a notable shift, it remains a limited endeavor. The entrenched use of HFCS, coupled with economic and supply challenges surrounding sugar, means that the dream of a full-scale return to cane sugar is unlikely in the near future.

[14:40] Annie Minoff concludes:
"So it sounds like for now kind of the dream of Coca Cola going back to real sugar is limited."

[14:48] Laura Cooper adds:
"Yes, it's limited, but it's not a limited time thing. It's just a limited line. So you would have to find Coca Cola US cane sugar."

Consumers interested in the cane sugar variant will need to seek out specific products, such as Mexican Coke or the upcoming US cane sugar-sweetened Coke, which are positioned as premium offerings alongside the traditional HFCS versions.

Final Thoughts

The episode of The Journal effectively navigates the complex interplay between consumer preferences, economic constraints, and health considerations in the context of one of the world's most iconic beverages. Through insightful discussions and expert analysis, listeners gain a comprehensive understanding of why Coca Cola remains reliant on high-fructose corn syrup despite growing pressures to revert to more traditional sweeteners.

Notable Quotes with Timestamps:

• [00:05] Annie Minoff: "In front of you, you have two beverages... One of them is made with cane sugar, the other one with high fructose corn syrup."

• [01:54] Annie Minoff: "‘I have been speaking to Coca Cola about using real cane sugar in Coke in the United States, and they have agreed to do so.’"

• [05:07] Laura Cooper: "It meant they had to find another way to sweeten their drinks... they turn to high fructose corn syrup."

• [09:45] Laura Cooper: "RFK has said that he believes high fructose corn syrup is a recipe for obesity and diabetes."

• [13:24] Coca Cola Voice: "We're going to be bringing a Coke sweetened with US cane sugar into the market this fall."

This episode underscores the intricate balance businesses must maintain between innovation, consumer demand, and economic viability.