Sugar Wars: Trump vs Coke
Trump’s Sweet‑Change: Coca‑Cola Switches from Corn Syrup to Sugar
On Wednesday, President Donald Trump announced a potential policy change that could reshape the sweetening of Coca‑Cola in the United States. The announcement, reported by CBS, hints at a move from high‑fructose corn syrup (HFCS) to table sugar (sucrose).
The Sweet‑Science Behind HFCS and Sucrose
High‑fructose corn syrup is a commercial mixture derived from corn that contains free fructose and glucose. It is prized in the U.S. for its flavour, colour, texture, stability, and “freshness” in a range of food items:
- beverages
- processed foods
- baking products
- ice cream
- confectionery
Sucrose, the table sugar that comes from cane or beet, is a disaccharide composed of glucose and fructose. While the two sweeteners differ in chemical structure, both behave similarly in the body when consumed in excess.
Coca‑Cola’s Response to Trump’s Sweet‑Proposal
A spokesperson for Coca‑Cola told the BBC: “We appreciate President Trump’s enthusiasm,” and “more details on new innovative offerings within our Coca‑Cola product range will be shared soon.” The statement was later retracted, with the company confirming: “We will be sticking to corn syrup.”
In a statement to The Guardian, Coca‑Cola emphasized the safety of HFCS:
“High fructose corn syrup (HFCS)… is a sweetener made from corn. It’s safe; it has about the same number of calories per serving as table sugar and is metabolized in a similar way by your body.”
Health Implications: HFCS vs. Sucrose
Registered dietitian Avery Zenker told CBS that
“Both cane sugar and high‑fructose corn syrup have similar health impacts when consumed in excess, especially in sugar‑sweetened beverages like soda.”
In moderation, neither HFCS nor sucrose is inherently worse from a health perspective. The key issue is the amount of added sugar in the diet, not the specific type of sweetener. Excess consumption can contribute to weight gain, the risk of type 2 diabetes, and other metabolic problems.
Global Sweet‑Strategy: Coca‑Cola’s International Variety
Across the globe, Coca‑Cola tailors its sweetening approach to local taste preferences. In the U.S., the sweetening of its beverages is derived from corn syrup. Should the company adopt sucrose, the health impact would likely remain negligible.
Conclusion
Trump’s announcement might favor the sugar industry and disadvantage corn farmers, but for those concerned about health and obesity, the distinction between HFCS and sucrose makes very little difference. Whether Coca‑Cola stays with corn syrup or switches to table sugar, the overarching health message remains the same: monitor added sugar and maintain a balanced diet.
