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Topic: Coca-Cola FREESTYLE...the future of bad soda
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Marcel Birgelen
Film God
Posts: 3357
From: Maastricht, Limburg, Netherlands
Registered: Feb 2012
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posted 11-19-2014 04:54 AM
The ingredients of the two components of the base syrup used by bottling plants is largely the same over the world. There are some small variations, mostly due to regulatory constrains. For example, California introduced some strict regulations regarding certain versions of the caramel coloring used, so they changed it to avoid placing warning labels.
The biggest difference around the globe is the sweeteners being used. While the U.S. and nowadays also Mexico are largely using HFCS, in Europe it's still largely "regular" sugar. There is a noticeable taste difference (especially if you try them side by side), although it is somewhat subtle. The difference between Regular, Diet and Zero is night and day. While Zero may be a tad closer to the Regular variation than Diet (or Light), those alternative (or rather artificial) sweeteners are easily detectable and I do not like them. I even detect them in semi-diet products, those who mix regular sugars with one or two of those alternatives (aspartame, sucralose or even stevia).
What goes into the Freestyle machines is obviously different, as it must have a higher concentration than the regular syrup. Still, why would you want to use "Zero" as a base for the flavored versions?
What would make some sense is to use artificial sweeteners in the additives. So, the cherry flavor would, for example, contain aspartame instead of sugar or HFCS, so if you mix it with the diet/zero version of the drink, it remains free of sugar.
I only had limited encounters with those machines so far, the last one was in the U.K. I remember them offering both regular and Coke Zero with flavors. So, this difference is there only for marketing purposes?
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Ken Lackner
Phenomenal Film Handler

Posts: 1907
From: Atlanta, GA, USA
Registered: Sep 2001
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posted 11-19-2014 12:28 PM
I highly doubt it. I am sure that when a customer selects Coke and adds a flavor, they are, in fact, getting Coke, not Coke Zero.
quote: Marcel Birgelen Still, why would you want to use "Zero" as a base for the flavored versions?
You wouldn't.
quote: Marcel Birgelen What would make some sense is to use artificial sweeteners in the additives. So, the cherry flavor would, for example, contain aspartame instead of sugar or HFCS, so if you mix it with the diet/zero version of the drink, it remains free of sugar.
I don't agree that this would make sense. You would have customers unknowingly adding artificial sweeteners to their flavored Coke or Sprite, with no warning or indication they are doing so. I'm not sure why the flavor has to be sweetened at all, artificially or with sugar; the base soda is already plenty sweet.
Taking a close look at the UK Freestyle site (and again, I wouldn't assume the ingredients are the same as they are in the US; but let's assume most of them are and the only major difference is HFCS vs. sugar), it doesn't seem like the flavors themselves are sweetened. When I look at nutritional information for Coke and Coke Cherry, no artificial sweeteners appear in the Cherry version; if the flavor itself had artificial sweeteners in it, they would. Similarly, no sugar sweeteners appear in the Diet Coke flavors.
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Randy Stankey
Film God

Posts: 6539
From: Erie, Pennsylvania
Registered: Jun 99
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posted 11-19-2014 05:42 PM
quote: Marcel Birgelen Fruity flavor components without sugar. Sounds delicious and very natural.
That's exactly what packaged Kool-Aid is, only in powdered form.
So, theoretically, I guess that means if you wanted Cherry Coke, you could buy regular Coke and sprinkle in a little bit of cherry flavored Kool-Aid!
Eew! I bet that would taste horrible!
BTW: "Fructose-Glucose Syrup" is high fructose corn syrup. Different countries labeling requirements dictate what it can be called.
Corn syrup is chemically fractioned in order to separate the fructose from the glucose. Then, the two are mixed back together to produce the sweetness and flavor profile necessary to make the product taste the way it is "supposed" to.
According to law, ingredients must be listed in order of concentration or amount, greatest first.
Thus, if the mixture is 51% or more fructose and 49% or less glucose, it must be called "fructose-glucose." If it is the other way around, 51% or more glucose, it must be called "glucose-fructose."
So, basically, "fructose-glucose syrup" is just corn syrup.
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