HFCS may be cheap and easy to use in products but I think it's made Coke and other products taste like crap. If it is so good and overall a much better replacement for sugar, why don't candymakers exclusively use it in chocolate and other fine candies? Because it is crap! Unfortunately, my boycott of Coke and pleas to Coca Cola have gone unanswered and unnoticed. Is there an economic solution to get HFCS out of my favorite foods? Am I doomed to only getting good tasting Coke in the UK?