OpenCola

Recipe and Similarity to Coca-Cola

• Links to OpenCola and related recipes are shared; some note it’s “interesting” but taste tests (from a This American Life episode) suggest it’s distinguishable from real Coke.
• Another fork combines elements from multiple “Coke clone” recipes; participants note none seem to perfectly match modern Coca-Cola.
• Some appreciate the transparency but conclude that Coca-Cola’s exact current formula remains non-public.

Flavorings, Kola Nut, and Coca Leaf

• Several note that the OpenCola recipe lacks kola nut; others respond that modern Coca‑Cola reportedly no longer uses kola nut and instead uses “natural flavors.”
• There is discussion that “natural flavors” can still come from highly engineered processes (e.g., biotech-based flavor development) and may not be intuitively recognizable.
• Historical use of coca is discussed: a New Jersey company imports coca leaves, removes cocaine for pharmaceutical use, and supplies decocainized extract to Coca‑Cola. This is seen as a key differentiator that generic colas can’t replicate.

Sugar Content and Health

• Many are shocked by the large sugar mass in the syrup recipe, even after noting it is later diluted.
• Comparisons are made to commercial Coke (~40 g sugar per 12 oz). Some argue one can a day is trivial calorically; others counter with added-sugar guidelines and blood-sugar/hunger effects.
• Personal anecdotes describe heavy soda use leading to weight gain, and weight loss after quitting or switching to zero‑calorie versions.
• Several note that making soda or baked goods at home exposes how much sugar is typically used and makes them more cautious.

DIY Adjustments and Alternatives

• Some users dilute commercial soda or juice with water and find it tastes nearly the same, using this to reduce sugar intake.
• Others tweak OpenCola/CubeCola by cutting sugar or buying premade “7x” flavor concentrate.
• Home-brewed root beer with much less sugar is cited as a way to enjoy soda without excessive sweetness.

HFCS vs Sugar, Packaging, and Taste

• The Mexican Coke vs US Coke debate appears: conventional wisdom says cane sugar vs HFCS, but one cited test suggests people may be reacting more to packaging (glass vs can) than sweetener type.
• Some insist they can reliably distinguish cane sugar vs HFCS or can vs bottle vs fountain, while others attribute perceived changes over time to aging taste rather than reformulation.
• US corn subsidies and their role in HFCS prevalence are briefly discussed.

Secret Formulas, Labeling, and the Flavor Industry

• Participants wish more flavor recipes (cola, bubblegum, tutti-frutti, Irn‑Bru, root beer) were openly documented.
• Frustration is expressed with “natural flavor” / “artificial flavor” labeling exemptions; people recount products where the real ingredient (e.g., cinnamon) was not clearly named.
• A commenter with experience in flavor formulation notes there can be many variants for the same nominal flavor, depending on use (chips vs dip, different vanillas, etc.).
• Some expected modern analytical methods (e.g., mass spectrometry) to make reverse‑engineering trivial but note that in practice, it hasn’t eliminated trade secrets.

Coca-Cola’s Advantage and Brand

• Multiple comments argue that even a perfect clone would struggle commercially because Coca‑Cola’s strength is brand, distribution, and regulation-driven advantages (e.g., coca import arrangements), not just formula.
• OpenCola is appreciated as a curiosity and learning tool, but many conclude they still prefer the convenience and consistency of commercial products.