Coca-Cola debuted in 1886 as a pharmacy fountain drink. Its original syrup drew on coca leaves and kola nuts for stimulation and flavor. Over time, the recipe changed alongside regulations, technology, and tastes. This post pairs a quick dataset with context on how ingredients and nutrition have evolved.\n\nEarly formulas included coca leaf extract, and small amounts of cocaine remained until the early 1900s. By 1903, the drug was removed amid changing laws and public health concerns. Coca-leaf flavoring persisted in \"decocainized\" form, prepared under license in the U.S. by a facility now operated by Stepan Company. These shifts preserved the brand’s flavor profile while complying with evolving regulation.\n\nIn the U.S., Coca-Cola transitioned from cane sugar to high-fructose corn syrup (HFCS) during the 1980s, with reporting in 1984 noting the move across major soda brands. The ingredient and nutrition snapshot for today’s U.S. Coca-Cola comes from Coca-Cola.\n\nU.S. Coke has six standard ingredients: carbonated water, HFCS, caramel color, phosphoric acid, natural flavors, and caffeine. A 20 fl oz (591 mL) bottle has ~240 calories, ~65 g added sugar, and ~75 mg sodium, though labels can vary. Because the 1886 recipe is proprietary and not publicly released, a direct comparison isn’t possible.\n\nCost and supply dynamics favored corn syrup at the time. Not every market followed: in the U.K., for instance, Coca-Cola Original lists \"sugar\" rather than HFCS. This split explains why \"Mexican Coke\" tastes different to some consumers.\n\n\"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… It’s just better!\" — Donald Trump\n\nFollowing Trump’s push, Coca-Cola has announced it will launch a new product sweetened with U.S.-produced cane sugar next fall.\n\nFrom coca leaf & kola nut origins to today’s \"natural flavors,\" phosphoric acid, and caramel color, nutrition is now clearly labeled.

How Coca-Cola’s Secret Formula Has Changed Over Time

The article traces the evolution of Coca-Cola's recipe from its 1886 debut, which included coca leaf extract and small amounts of cocaine, to modern formulations. Cocaine was removed by 1903 due to regulatory and health concerns, and coca leaf flavoring was later adapted into a decocainized form produced by Stepan Company. In the 1980s, Coca-Cola shifted from cane sugar to high-fructose corn syrup (HFCS) in the U.S., a change adopted by many soda brands. Today, U.S. Coca-Cola contains carbonated water, HFCS, caramel color, phosphoric acid, natural flavors, and caffeine, with a 20 fl oz bottle containing approximately 240 calories and 65 g of added sugar. The company has agreed to launch a new product sweetened with U.S.-produced cane sugar following a statement by Donald Trump, which will be released next fall. The recipe remains proprietary, and variations exist internationally, such as in the U.K. where sugar is used instead of HFCS, leading to differences in taste, like in Mexican Coke.