Trump Claims Coca-Cola Will Switch Back to Real Cane Sugar

In countries like Mexico, the Coca-Cola you get is made with real cane sugar. In the U.S., though, it’s been high-fructose corn syrup (HFCS) for decades. Now, that could be changing, at least according to former President Donald Trump, who claimed this week that Coca-Cola has agreed to bring back real sugar to its U.S. recipe.

In a post on Truth Social, Trump wrote:
"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 will be a very good move by them — You’ll see. It’s just better!"

Coca-Cola didn’t confirm the claim but responded with interest, saying more details on “new innovative offerings” will be shared soon. So, is real sugar really making a comeback in American Coke? And if so, why did it disappear in the first place?

Let’s rewind.

The story starts in the early 1980s. Until then, Coca-Cola in the U.S. was made with cane sugar, just like in many other countries today. But in 1984, Coca-Cola made a major switch to high-fructose corn syrup. The reason is Economics.

Corn syrup was significantly cheaper than sugar in the U.S., thanks to a combination of agricultural subsidies for corn and tariffs that made imported sugar more expensive. For companies producing soda on a massive scale, HFCS provided the same level of sweetness at a lower cost. It was a financial decision, not necessarily one about health, flavor, or public preference.

This shift wasn’t unusual at the time. Many food and beverage companies followed the same path, using corn syrup to sweeten everything from baked goods to condiments. Coca-Cola happened to be just one of many.

Nutritionally, both are considered added sugars and should be consumed in moderation. Health experts generally agree that too much of either can contribute to concerns like weight gain or increased risk of certain health conditions. However, there’s no clear scientific evidence that cane sugar is significantly “better” or “worse” than corn syrup in moderate amounts.

Taste-wise, some consumers say cane sugar provides a cleaner or crisper sweetness, while corn syrup feels heavier or more syrupy. Others can’t tell the difference, making it mostly a matter of personal preference.

There are several reasons why a return to sugar could be appealing. For one, it could satisfy long-standing demand from fans of “Mexican Coke,” which uses real sugar and has developed a cult following in the U.S. Some consumers also prefer sugar as a more “natural” ingredient and appreciate simpler product labels.

From a marketing standpoint, introducing a sugar-sweetened version of Coca-Cola could also align with evolving food trends, where transparency and nostalgia are strong selling points.

However, bringing back sugar full-time isn’t as simple as flipping a switch.

HFCS is still widely used in the U.S. because it’s so deeply integrated into production. Bottling plants, supply chains, and price structures have all been designed around it, and switching back would mean higher production costs, possible changes to equipment, and a more volatile ingredient market since sugar prices can vary more than corn.

There’s also the question of scale. Offering a small-batch or limited edition cane sugar Coke might be feasible, but producing it across the board in every can and bottle nationwide is a much taller order.

Right now, we don’t know. Trump says it’s in motion, and Coca-Cola says more info is coming. It’s possible the company may roll out a sugar-sweetened version as a specialty item, similar to the “throwback” versions of other soda brands in the past. Or perhaps it will be part of a broader push to give consumers more choice.

One thing is certain: the sugar vs. corn syrup debate isn’t just about taste. It’s about cost, history, policy, and personal preference. 

If you're craving that real sugar flavor, Mexican Coke is still widely available in many U.S. stores. 

Whether we’ll soon see “Real Sugar Coke” return permanently to American shelves is still uncertain, but clearly, the conversation is ‘bubbling.’