Cola by citric or other isolated acids. Coca-Cola's recipe is maintained as a corporate trade secret. A variety of different sweeteners may be added to cola, often partly dependent on local agricultural policy. High-fructose corn syrup (HFCS) is predominantly used in the United States and Canada due to the lower cost of government-subsidized corn. In Europe, however, HFCS is subject to production quotas designed to encourage the production of sugar; sugar is thus typically used to sweeten sodas. In addition, stevia or an artificial sweetener may be used; "sugar-free" or "diet" colas typically contain artificial sweeteners only. In the 1940s, Coca-Cola
Champagne cola Champagne cola Champagne cola, champagne kola, or champagne soda is a sweetened carbonated beverage produced mainly in the tropics of Latin America or India. Kola Champagne was invented in Puerto Rico by Ángel Rivero Méndez. It is typically dark yellow to light brown in colour, with a flavour comparable to bubblegum or cream soda, with no connection to "champagne" or "cola". In many countries, "kola" is used as a general term for all soft drinks. A similar product is the Peruvian Inca Kola. Champagne sodas are produced by Goombay in the Bahamas. Kola Champagne and diet Kola Champagne are produced