He did find a pretty good substitute for the primary cocoa leaf ingredient though. Also, what he made was virtually indistinguishable in the taste tests. One person said that his tasted closer to the 2L of coke than the can of coke did, which suggests the final bit could just be carbonation level of the soda stream.
My theory was that the carbonation was perfect and the product was fresher, as the bottler requires rabbinical supervision and they probably make it for a limited run.
Which tastes different from pure fructose. If you want to taste them side by side, you can absolutely tell the difference. (If you've done any endurance sports, you know what I mean.)
Once digested I agree that the health effects are suspect. But tastewise, fructose, sucrose and glucose are distinct.
Are you perhaps thinking that "high fructose corn syrup" is predominantly fructose? The name is confusing, but it actually means that it is high in fructose relative to normal corn syrup, not that fructose predominates. HFCS is usually pretty close to 50:50 fructose to glucose, just like sucrose is:
How much fructose is in HFCS?
The most common forms of HFCS contain either 42 percent or 55 percent fructose, as described in the Code of Federal Regulations (21 CFR 184.1866), and these are referred to in the industry as HFCS 42 and HFCS 55. The rest of the HFCS is glucose and water. HFCS 42 is mainly used in processed foods, cereals, baked goods, and some beverages. HFCS 55 is used primarily in soft drinks.
https://www.fda.gov/food/food-additives-petitions/high-fruct...
While you can measure the difference between 55:45 and 50:50, I'm doubtful the taste difference is much.
Even with the standard fountain formulation, there is a different/better flavor at McDonald's because of the standards they apply to each part of the supply chain. In a few weeks, depending on where you live, there will be two liter bottles of coke with a yellow cap. That's kosher for passover -- try it.