Coca-Cola switched to high-fructose corn syrup

Coca-Cola's transition to high-fructose corn syrup (HFCS) was primarily driven by a significant increase in sugar prices, which were influenced by various market factors. During this period, the Soviet Union, being the largest producer of sugar, experienced heightened demand and hoarding practices that contributed to the price surge. Additionally, market manipulation through futures contracts exacerbated the situation, leading to a volatile sugar market. As a result, Coca-Cola sought a more stable and cost-effective alternative to sugar, which led to the adoption of HFCS in its beverage formulations. This switch not only allowed the company to manage production costs more effectively but also aligned with the growing availability of HFCS in the United States, where it was being produced from corn at a lower price point compared to traditional sugar. The impact of this change was profound, as it marked a shift in the sweetening agents used in soft drinks and other food products across the industry. The use of HFCS became widespread, influencing consumer preferences and dietary habits. Over time, HFCS became a staple in many processed foods, contributing to discussions around health and nutrition, particularly concerning obesity and diabetes. The transition also reflected broader agricultural and economic trends, as corn production surged in the U.S., supported by government subsidies. This shift not only transformed Coca-Cola's product line but also had lasting implications for the food and beverage industry, shaping the landscape of sweeteners used in consumer products today.