Pure Cane Sugar
Why we use pure cane sugar:
In the 1970s, W.P. Kloster faced a key decision as president of Dublin Bottling Works: Should he continue making sodas with the same pure cane sugar used by the company since 1891, or begin using a cheaper sweetener called high fructose corn syrup?
Back then, cane sugar was becoming more expensive because of government tariffs. At the same time, high fructose corn syrup was gaining in popularity because of cheaper prices and increased availability caused by government subsidies paid to corn farmers.
It took only one sip of a high fructose soda to convince Mr. Kloster that he would stick with pure cane sugar. Why? His sodas simply tasted better. He vowed to never use high fructose corn syrup, and we continue to honor his pledge to this day.
In the years since, our pure cane sugar sodas have become an international sensation enjoyed by millions across the globe, while high fructose corn syrup has faced more and more complaints from the health care community based on a variety of health concerns.
High fructose corn syrup is produced by milling corn into a starch that later is processed into a syrup form. That syrup is then mixed with chemical enzymes to produce the sugar used in most sodas found on store shelves today. Cane sugar is produced by cutting cane from the fields and extracting the juice inside, which is then boiled. That cane liquid is put in a centrifuge until sugar crystals form. Those crystals are dissolved in water and dried before being used in products like Dublin Bottling Works sodas.
Some medical experts claim high fructose corn syrup is why obesity rates are so incredibly high. One Princeton University study showed lab rats gained significantly more weight when eating high fructose corn syrup compared to pure cane sugar. Other studies indicate that high fructose corn syrup causes more fat to be released into the bloodstream.
We don’t claim to be doctors or scientists, but our bottling line will never produce a high fructose soda. We know our customers want what tastes best, and that’s pure cane sugar. End of story.