Reply #37: Here's an interesting table comparing HFCS-42 vs. HFCS-55 use in soft drinks.

[hunter]

http://www.beverage-digest.com/cgi-bin/hfcs.cgi

I don't think it has to be a "conspiracy." All it has to be is the makers of certain products have determined that HFCS-55 will increase sales and market share enough to justify the extra cost.

The flavor and "mouth feel" change in switching from sugar to HFCS-55 is more noticeable than the switch to HFCS-42. Some beverages having a smaller market share but more loyal customer base, for example, Dr. Pepper and A&W, switched from sugar to HFCS-42. and were then confronted by competing HFCS-55 products like Mr. Pibb, and Barq's.

The entire "New Coke" fiasco may have been engineered to distract from "classic" Coke's switch to HFCS-55, a much bigger flavor jump than an HFCS-42 version of the "classic" would have been.

Very simply, HFCS-55 gives you a quicker soft-drink sugar high and leaves you wanting more.