- [Narrator] Most of us expect
a good deal of familiarity when it comes to the everyday
products we know and love. But when you crack open a
Fanta or a classic Coca-Cola in the United States
the drink you're sippin' could taste totally different, than if you bought one
in Europe, it's true. Some of the world's most popular drinks taste wildly different around the globe. And some of the reasons
why get pretty weird. (gentle music) Coke and Fanta are two
very recognizable products, easily distinguishable both
by their flavors and labels. Of course, you might expect
that their packaging would vary in different countries,
but taste is something you'd probably assume to be universal. After all with such memorable
brands, you'd expect to know what you're getting when you pick one up. And yet, the flavors vary substantially. And the reasons why come
down to local tastes and important differences in production. The taste of orange Fanta, for example, varies from country to country thanks to a distinctive
difference in ingredients. While subtle changes do
occur based on the quality of sugar available in each
country where Fanta is produced there's one particular difference that affects flavor in a big way. In European countries,
like Italy and Greece, only natural flavors are used. And, most importantly of all, their Fanta includes actual orange juice. As for the US well, US
Fanta is pretty much the complete opposite with
no actual orange juice, but plenty of artificial
flavorings and colorings. Plus American Fanta contains upwards of 30% more sugar than European versions. Indeed, Americans who have
tried both variations report that European Fanta tastes more like a refreshing sparkling orange juice and less like carbonated
orange cough syrup. But the differences don't
only occur in Europe. Heading to Southeast Asia,
the differences are just as noticeable, in places
like Thailand and Vietnam, the sugar content is
much higher than the rest of the world, even more so than America. It makes for an exceptionally
sweet surprise for non-locals. Other countries also have various flavors of Fanta that reflect local tastes. The US keeps it pretty traditional
with flavors like grape. While Bolivia manufacturers
Fanta Papaya, catering to the national popularity of the fruit. Over in Japan you can find Fanta Banana and Fanta Salted Watermelon both of which are, reportedly,
surprisingly good. One of Japan's other weird flavors, Milk Fanta, on the other
hand, I think I'll pass. But what about good old Coca-Cola? How different could it possibly be? Well, if you pick up a classic
refreshing Coke imported from Mexico, for example, don't expect the same drink as the
standard American variety. Coke from Central and South
America tastes notably different than a Coke from the US with
tasters reporting slightly more of a root beer like
flavor in South American Coke. But the taste of Mexican Coke specifically is a surprisingly controversial topic. While some Cola connoisseurs
believe Coke is sweeter in Mexico due to Mexican
Coke containing cane sugar instead of high fructose corn syrup this is actually a misconception. Coke that's produced in Mexico solely to be exported to the USA
under the label "Mexican Coke" does contain cane sugar,
but Coca-Cola made for consumption within Mexico, actually, uses high fructose corn syrup
like almost everywhere else. Cane sugar used to be standard
for all produced Coca-Cola until they made the move to the cheaper to produce high fructose
corn syrup in the '80s. While some insist cane sugar makes the exported Mexican Coke tastes sweeter, the science says otherwise, as researchers have determined
high fructose corn syrup to be one and a half
times sweeter than sugar. Occasionally though variations
in the taste of Coke are more certain and can even
vary within the same country. Coca Cola aficionados will
tell you that McDonald's Coke is scientifically superior
to other vendors'. The reason, McDonald's
has an exclusive deal to receive it's Coke
syrup in metal containers, retaining a more full untainted flavor. Whereas other vendors
get theirs in plastic. Diet Coke, meanwhile, also
varies in flavor substantially around the world due to
differences in carbonation levels, as well as the types of sweeteners used. Certain countries even
stock Coca-Cola Light, which is a slightly sweeter
version of Diet Coke that uses cyclamates as its sweeteners. Anyone else feeling
thirsty all of a sudden? Coke isn't the only caffeinated beverage whose taste differs by location. The preparation methods
and flavors, people prefer for their coffee can differ
almost beyond recognition. For starters, the coffee beans
that are largely responsible for a coffee's flavor can be
affected by the soil, weather and even altitude at which they're grown. For example, Kona Coffee grown on the side of an active Hawaiian
volcano is highly prized in the US for being
medium-bodied and perfectly rich. The processing of the beans, also, results in different flavors. In Ethiopia, the best coffee
comes from wild coffee trees instead of being farmed on plantations. The growing region and
style of fermentation that follows comes together to produce a dark, bold and earthy cup of Joe. Kopi Luwak coffee originated in Indonesia and is one of the costliest, and its origins are less than appetizing. Coffee cherries and
the coffee beans inside are eaten by the Asian palm
civet partially fermented in its digestive track
and then pooped out. The beans are then harvested and processed into an unusually smooth
tasting cup of coffee. You'd think if there was any way to make a crappy cup of Joe it'd be that. But some people find the
brew to be delicious. Others strongly disagree. Kopi Luwak producers claim
that careful selection of which coffee cherries
the civet is allowed to eat and ensuing its stress levels are low, results in premium coffee. So knowing that Kopi Luwak exists, the next time you order
a latte on vacation don't be surprised if it doesn't taste like the coffee back home. But for those who want
coffee and want it now, instant coffee flavor varies too. Nescafe manufacturers
nearly 200 different types each tailored to a specific
region and country. In Asia, they sell sachets with a blend of coffee milk and sugar. In the UK, you can pick
up instant Nescafe coffee made using beans from
Sumatra and Indonesia. I hope that somewhere out there there's an instant
coffee connoisseur trying each and every one of these variations. That's the kind of show I'd watch. While instant coffee is
found pretty much everywhere when it comes to the
world's best hot chocolate you can forget the powdered stuff. International hot chocolate tends to be much more unique than popular US brands. In France, for example, the hot chocolate is made fresh using chunks of chocolate, cream, and sugar melted together into an almost fondue like consistency. It's so thick, it's almost unsippable and requires a spoon,
or something to dunk. Other countries include
surprising ingredients, like in Hungary where it isn't unheard of to sprinkle a little
paprika on your hot cocoa. Or in Colombia, where hot chocolates often contain cinnamon and, of all things, cubes of melted cheese, giving
a sweet and salty flavor. Mexico has its own traditional
take on hot chocolate too, which is made using
tablets of cacao, sugar, milk, cinnamon, and
sometimes even corn flour. But if you're looking for
something a little more 21s only may I suggest a pint of Guinness. The iconic jet black stout
is a globally sold beer but it tastes very different
depending on where you are. More than 22 different variations are produced today
bearing the Guinness name. And the difference in taste between them is largely due to the
varying alcohol content. It's roughly 4.3% in Europe and Ireland, but almost double that in Nigeria. Nigerian Guinness also uses
sorghum instead of barley as it grows better within the region. The end product is
reportedly full-flavored and striking, though at 7.5% ABV, I'm surprised anyone can
remember how it tastes. But being a distinctly Irish drink, many insist the best tasting Guinness can be found in its hometown of Dublin. And it might just be true. This reputation likely
exists because Guinness is served in astoundingly high amounts in Dublin, meaning less time to sit in the tap pipes and
pick up unwanted flavors. Plus servers in Dublin
pubs are connoisseurs of the famously tricky pour,
and make sure to serve it at the perfect temperature,
in the correct glass and with the perfect head, I'll take two. At the end of the day, drinking Guinness, a bedtime glass of milk is
sure to help you drift off but you might be in for a surprise if you're abroad as milk's flavor varies a considerable amount
depending on where you are. The flavor of milk varies
from place to place due to fat content, the cow's diet, the hormones or antibiotics they're given and the pasteurization process. In some communities like
the Kenyan Maasai tribe, milk is consumed raw or unpasteurized resulting in a generally
sweeter and fuller flavor. Another consumer of
raw milk are the people of the Tibetan plateau, 95%
of the world's yaks live there so, naturally, they rely on yak milk instead of regular cow's milk. Yak's milk reportedly
tastes sweeter, richer and a little sharper in
flavor than cow's milk. And the people of the Tibetan plateau also make butter from it, but the butter isn't just spread on toast,
they use it to flavor tea. Their tea includes salt in addition to the butter resulting
in a rich and decidedly less sweet beverage than
tea usually consumed with a British or American breakfast. But while raw yak milk is popular in Tibet unpasteurized
milk brings the risk of infection and spoiling,
and the live cultures within it make it taste
increasingly bitter over time. In many countries milk is
required to be pasteurized and places like Germany commonly
use ultra heat treatment to ensure the hygiene and
longevity of their milk. These treatments are reportedly lead to a more malty tasting
milk that can present a potentially unpleasant
surprise to anyone familiar with standard pasteurized milk. But when there aren't enough pastures to meet demand countries, like Japan, have to get a little inventive in order to give consumers
the white stuff they want. Japanese companies import powdered milk, add water, and then add just enough milk from Kyushu or Hokkaido to legally claim. the milk is from Japanese
cows, pretty sneaky, huh? Sorry people of Japan,
but if you can't trust your milk, who can you trust? As for me, I think I'll
grab a Mexican Coke. Which drinks have you noticed taste different around the world? Let me know when the
comments section below. Thanks for watching. (upbeat music)
