Cooking Tests: HFCS-Free Cream Sodas

From Cooking For Engineers:

I love soft drinks. If it's cold, non-alcoholic, and flavored - I want to try it (at least once). (After an unfortunate incident with a salty yogurt drink, I should also add "sweet" to that list.) Tina also shares my curiosity and likes to taste soft drinks (but taste is all she does - I love to drink the stuff - fruit juice, sparkling water, sodas, lemonade, and even Sunny Delight). We both have a special place in our hearts for cream soda, so we decided to do a taste test. In order to limit our selection - we focused on regular (no artificial sweeteners) cream sodas without high-fructose corn syrup. (This is filed under Cooking Tests even though no cooking was involved... didn't know where else to put it.) I should explain a little before I go on. In the United States, it's actually cheaper to make high fructose corn syrup (HFCS) than to buy cane or beet sugar. This is largely due to the massive corn lobby in the U.S. which has convinced the government to set import quotas and tariffs on sugar cane to make the environment more favorable to the corn producers. (America produces so much corn that it doesn't really know what to do with it - most recently there's been a big push for the corn to be converted ethanol for use as a fuel.)

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