The HFCS they use in soda is 55% Fructose and 45% glucose. Inverted Sucrose (Cane Sugar) if done 100% is 50% fructose and 50% glucose. Almost the same. But it's never 100%. Most of the time what you are getting is 47% fructose, 47% glucose, and 6% sucrose. The flavor will not be the same and there is less fructose. But they are very close to being the same thing. HFCS is not as bad for you as a lot of uninformed people keep saying. The flavor will not be the same. But if you are going to invert the Sucrose you are getting almost the same thing as the HFCS that they use in sports drinks. 40%Fructose and 60%glucose.

One really bad thing about HFCS compared to real sugar is that HFCS can only be digested by the liver causing damage similar to alochol apparently. Whereas sugar is digestable by every cell in the body!

For those saying that invert sugar is bad for you - please note that honey is an invert sugar syrup. If honey isn't natural, I don't know what is...

Pure sugar also has a tendency to crystallize, and inverting it prevents that.

I don't like drinking invert sugar. I want only sugar please. I will not buy Jones anymore.

I'm not trying to cultivate any kind of fear in saying HFCS needs GMOs to make it. Those tactics are cunning and vile and should be abhorred by everyone. I'm just saying that if you need an unnatural ingredient to produce something then you can't call the product natural. I think people don't realize what's in their food or what it takes to make the things they eat. I feel people should be able to get all the information and make an informed decision on it. The reason HFCS is in your foods is not because it's good for you or the same thing as cane sugar it's because it's cheap. It's my opinion that anything that has HFCS is cheap low grade food. I applaud Jones for taking the step to eliminate it.

I love, love, love your cherry soda, but I just found out that it has caffiene in it, and I am super sensitive to caffeine, my heart went into atrial fibrilation. I would love it if you could provide us with cherry soda without caffiene.

Here's the thing: Cane sugar comes from CANE and HFCS comes from CORN. For those with corn allergies, its doesn't really matter whether all the science in the world can prove one is chemically the same as, similar to or different from the other. Bottom line: cane is the only choice for us and we're glad Jones gives us a chance to have sodas, too!

Hey! Table sugar is sucrose.

In the stomach, sucrose breaks into its components: fructose and glucose.

Invert sugar is exactly the same thing! Fructose and glucose!

The difference is: If the stuff is already broken at the mouth, it tastes sweeter. :)

Why are you spawning fear out of the words \"genetically modified\"?

An enzyme is essentially a protein. Genetically modified or not, proteins denature into basic amino acids when they hit the highly acidic environment of your stomach. Amino acids are just simple building blocks for your body...and should not harm you!

Organic food my ass. Snake venom is a natural product & you don\'t see people ingesting it. At the same time \"natural\" remedies like St. John\'s wort, interfere with some artificial treatments that ACTUALLY prolong life.

Don\'t be scammed. Don\'t buy something just because it\'s \"natural\". You have a better head on your shoulders than that.

I have dietary fructose intolerance, so I can't handle high fructose foods. This includes fruits high in fructose, and high fructose corn syrup (I know some will argue that HFCS is the same glucose/fructose ratio as sugar, but my stomachs begs to differ). I usually stick to diet drinks, but some have such a chemical taste, I just want a "real" soft drink sometimes. I'm thrilled to be able to enjoy a regular, non-diet, great tasting soda without spending the next couple of days in pain!

Yes, once the cane sugar is in the acidic soda environment, it is inverted and broken down into glucose and fructose, so only the ratios differ from sucrose and HFCS. However, one is in liquid form and lasts longer on the shelf. Why? Because there are other chemical differences in HFCS rather than just the sugars.

In addition to my last post I have not seen where inverted sugar uses a Genetically Modified Enzyme in the process of making it. If you have information to state otherwise please speak up and post.

I've read through the first ten or so posts and didn't see anything about this. The major problem with HFCS is that to produce it you have to use a Genetically Modified Enzyme. This is the major reason why it should not be considered a natural sweetener. This is why I stay away from it. Sure the different components in the final product occur naturally but the product itself in made by an unnatural enzyme.

It\'s just this simple. THE CLOSER YOU GET TO NATURAL AND THE LESS PROCESSING DONE THE BETTER IT IS FOR YOU AND THE MORE NATURALLY YOUR BODY WILL REACT.
HCFS is HIGHLY processed while most of the other forms of true sugar are not.

In the 60's, the bottlecaps on Coke and Pepsi listed "sugar" as an ingredient--and nothing has tasted as good since. Brand loyalty and marketing strategy and chemistry tutorials aside, if ANY company will bottle a cola sweetened with sugar, I will buy it.