A Short History of Dandelion and Burdock

Dandelion and Burdock is a traditional English soft drink. This alcohol free drink is the cousin of the American equivalent, root beer. This popular drink is made by many soft drinks companies and is sold in both bottled and canned varieties. Here is an overview of the history of Dandelion and Burdock.


Dandelion and Burdock has a surprisingly long history with the earliest record of the drink being made and drunk as early as 1265. Taking a walk on a country road one day, Saint Thomas Aquinas prayed to God asking him for inspiration. He made a drink from the first plants that he found. It just so happened that these plants were dandelion and burdock, so the soft drink was born. However, the drink was likely to have been very much different to the drink that people today know as Dandelion and Burdock. It may not have been as sweet as refined sugars wouldn’t have been used. If any sweetening substances were used at all, these were more likely to have been honey or fruit sugars. It is also possible that the Dandelion and Burdock of the time would contain alcohol due to the way in which it was brewed.

Ben Shaw’s

It wasn’t until 1898 that Dandelion became closer to the drink that people now know. Ben Shaw’s was founded in 1871 and they began to create lots of popular soft drinks that are still drunk today. Also around this time, carbonated drinks became popular and there was an increase in the manufacture of this type of soft drink. Ben Shaw’s began to make Dandelion and Burdock in 1898 and this means that they are the longest producer of this particular strong drink. They were also the first soft drink manufacturer to sell their drinks canned and this included Dandelion and Burdock. This move toward soft drinks as they are now known took place in 1959 and meant that people could have individual servings of the drink instead of sharing a larger bottle.

A Depleting Market

Although Dandelion and Burdock is still a popular soft drink today, its popularity has fallen somewhat to the wayside due to drinks, such as Coca-Cola, that are international favorites.  However, Dandelion and Burdock continues to be manufactured by many well-known soft drinks companies, such as Ben Shaw’s and Barr’s, as well as being found in the major supermarkets. Also, many boutique drinks companies make their own versions of this traditional English drink.

Powerade Mountain Blast Energy Drink Review

POWERade is another triumph from the Sunny Delight school of marketing. It has the colour (and indeed flavour) of Godzilla’s radioactive wee, and so in some twisted way we delude ourselves into thinking that something so obviously toxic can only possibly be good for us. Aided of course by the marketing people, most notoriously with product placement and ad campaigns based around the Matrix Reloaded, Matrix Revolutions and Enter the Matrix releases.

Still, the bottle is an effective design, ribbed so that you can grip it in one hand and drink from it while exercising. Obviously you should try and get a bottle with a sports cap rather than the flat top.

Fundamentally, an isotonic drink is one that contains the same kind of concentration of salts and sugar as the average human body. Yes, POWERade is basically just water with corn syrup and salt added. Corn syrup being the traditional base substance for fake blood in films, fact fans. You lose a lot of sodium as well as water when you sweat, so for all my carping, sports drinks are fulfilling a legitimate function.

Whether it’s legitimate enough to charge over a quid for a 500ml bottle (£1.25 in my newsagent, but prices vary a lot), though, is somewhat more debatable. Because that’s where the branding comes in. POWERade is produced by the fuzzy and lovable Coca Cola company, trying to muscle in on the similarly flourescent Gatorade’s market share (Gatorade being owned of course by Pepsi). POWERade was the official sports drink of the 1994 Olympics, as well as of various sports teams including the New Zealand, Australian AND English rugby teams. Talk about hedging your bets.

But when big brands battle it out with exciting advertising and thrilling celebrity endorsements (hello Wayne Rooney), it’s the consumer that loses out, paying over the odds for a bottle of sugary water that tastes like…


Yeah… it’s not the most unpleasant thing I’ve ever tasted (deep-fried calves’ brains, if you’re interested), but POWERade is not something anyone should ever even consider drinking for fun. An overpowering taste of sugar floods the mouth on first sip, and then you get a frankly foul salty aftertaste. There are sort of hints of some sort of fruit flavour, but very synthetic fruit.

In fact, it tastes pretty much exactly like the melty bit at the bottom of Freezer Pops. Only with added salt.

One thing I’ve never really felt from this product is any extra energy buzz or refreshment, at least no more so than from drinking water. Don’t be fooled by the advertising, this is not an energy drink in the same sense as something like Red Bull. It won’t keep you alert enough to pull all-nighters writing essays, and it won’t give you wings. It will make you feel slightly less exhausted in the hours after an intensive training session, and it will help you train longer than normal, but that’s a very different set of circumstances.

Now, there are those who say that this doesn’t matter, that you’re drinking it for the rehydration benefit rather than a taste experience. And that is a point of view, but it leads me to my conclusion.

Which is?

You should only even consider drinking this if you’re a dedicated athlete or sports person. By which I don’t mean someone who goes to the gym once a week for forty minutes until they feel a bit shagged out and then slopes off to the pub (me). By which I don’t mean someone who plays football at the weekend, generally with a hangover, and then goes for a curry (most of my mates). This is for people who train and compete until they’re drenched in sweat and need to recover enough energy to get home without passing out. Sports drinks should absolutely never be an image thing, because they’re so high in sugar and salt that you might as well just drink coke or beer or whatever.

Now, the website (www.powerade.com if you’re really bothered) will tell you that it’s suitable for sports participants in all sports at all levels, but that’s because they’re trying to shift as much product as possible.

When it comes right down to it, though, when I’ve been in need of rehydration products – during my stints of serious cycling, and occasionally even acting (you can laugh, but Oberon’s wig, cloak and leather trousers weren’t much fun on a Saturday afternoon in the middle of June under stage lights with no air conditioning), I’ve found Gatorade to be slightly cheaper, slightly better tasting, and just as effective.

Also, it’s an absolutely ridiculous name, that reminds me of Homer’s AppleSOURCE bars in the Simpsons. POWERade reeks of having been launched in the late 80s, and could do with a rebrand.

Melon Soup Canteloupe Honeydew Watermelon Chilled Soup

Melon soup adds a colorful touch of elegance to a summer luncheon, tailgate party, or picnic. Served chilled, it is as easy to pack in a cooler as it is to make for an after school snack for the kids. Full of summer’s bounty, melon soup can be a low calorie, low sodium and vitamin packed starter, an afternoon treat, or used as a novel cocktail mix. 

This is a forgiving recipe in which exacting measurements are not necessary. An average sized cantaloupe yields about 3 cups of fruit, a honeydew slightly more and of course watermelons vary drastically in size, color and flavor. Feel free to experiment with combining ingredients by smell, texture and flavor, it will still turn out well. The yogurt gives the melon soup a slightly tart flavor and builds the nutritional base with low fat, dairy based protein. Preparation time is only about 15 minutes.


3 cups canteloupe, chopped into large chunks

3 cups honeydew melon, chopped into large chunks

3 Tbl sugar

juice of 1/2 lemon, (about 2 Tbl)

2 Tbl fresh mint leaves

1/4 cup orange juice or, grappa (sweet Italian brandy)

1/4 cup honey or agave nectar

1 cup yogurt

2 Tbl yogurt or creme fraiche for garnish 

8 – 10 mint leaves for garnish,


Place the chopped melon, sugar, lemon juice and mint leaves into a blender and puree until just small chunks are left, about 1 minute. Add the orange juice or grappa, honey or agave nectar and yogurt and blend for about 1 more minute. Pour into a glass pitcher and keep chilled until ready to serve. Garnish with a small dollop of yogurt or creme fraiche and a mint leaf. Makes about 8 to 10 cups. Keeps for 3-4 days in the refrigerator.

Melon soup is excellent served as is, or with prosciutto wrapped bread sticks, chunks of ham, or grilled chicken. Watermelon can be used in place of the cantaloupe and honeydew for a variation. Sweeteners such as Splenda can be substituted for the sugar without affecting texture.

As a cocktail mixer, melon soup is versatile and easy to use. Some may choose to omit the yogurt and honey. Light rum can be added over the rocks, or blended with ice for a frozen drink. Vanilla or fruit flavored vodka mixed with melon soup makes a tasty martini. The mint leaves or melon balls on a cocktail stick make an attractive garnish.

The Impact of Basil Downy Mildew on Italian and Thai Food in the us

Italian food typically uses sweet basil, while Thai basil is generally preferred in preparing Thai food.

The blight affecting Italian and Thai food is the dangerous basil downy mildew disease, which has recently developed an outbreak in the United States, including some eastern states, such as New Jersey, and New York, as well as, the southern state of Florida.

What does the basil downy mildew disease look like? The first evidence of this blight occurs when the top of the leaf starts to turn yellow. Underneath the basil leaves, the spores appear darker in color, to almost black, showing the growth and spread of this disease on the basil plant.

Basil downy mildew can quickly spread to other plants when the wind picks the spores up dispersing the spore particles through the air. This scenario is especially frightening to those gardeners and restaurants, which rely heavily on basil for their food preparation, particularly in their pesto sauce.

Italian pesto sauce is traditionally made with fresh basil as the key ingredient, along with extra virgin olive oil, Parmigiano-Reggiano, and pine nuts.  Traditional pesto sauce is mainly green, although a red pesto sauce, using sun-dried tomatoes is another variety that has increased in popularity.

The basil downy mildew blight greatly impacts the preparation of Thai food, since Thai cuisine is known primarily for using fresh basil, rather than dried herbs as their main ingredient.

Thai red and green curries, soups, and salads all rely on large quantities of fresh Thai basil for their recipes. Thai food attributes the unusual basil flavor in many of their dishes to Thai basil, which resembles sweet basil in appearance, but has a distinct anise flavor.

Since many of the authentic Italian cuisine and signature Thai dishes rely on fresh basil as a primary ingredient in their recipes, the basil downy mildew disease could have a negative effect on the overall preparation and service of these dishes.

This plant blight can affect both professionally prepared food, and food people enjoy making themselves at home.  Fresh basil is almost always preferred, in lieu of dried herbs, for a richer and better tasting quality of seasoning.

If the basil downy mildew becomes widespread many people will feel the repercussions in terms of food preparation. If a shortage of basil threatens the local grocery store, changes will have to be made in substituting the fresh basil , for a dried version of the herb, changing the preferred taste and quality of many authentic Italian and Thai cuisine choices.

Some people have even chosen to harvest all of their basil and make pesto ahead of time, then freeze it, to avoid losing their entire fresh basil crop. Avid pesto fans don’t want to lose their key ingredient of using fresh basil in their sauce, or those individuals who prefer sprinkling fresh basil on the top of their favorite Italian or Thai dishes.

Basil downy mildew can threaten the fresh basil crop if this blight continues to grow, affecting many authentic Italian and Thai food cuisines that depend on using fresh basil.

When should you Drink Coke and when should you Drink Pepsi

Living in Atlanta, it is patently obvious that there is NO occasion when one should drink Pepsi. All good, god-fearing Americans are Coca-Cola drinkers. Around these parts, we start drinking the mighty Coke from an early age. Seeing a youngster wandering around in a fresh white diaper and taking a slug of the dark drink from his bottle is as much as part of the landscape around here as is the Kudzu that covers our magnolia trees.

We also know that only communist soccer-lovers would ever drink that other brand. I’m not even sure how I’d even get my hands on any of the Pepsi stuff to begin with. Sure as heck you couldn’t order it at a restaurant around here. Maybe you could go to an all night grocery store and hope nobody saw you buying the stuff, but why would anyone take that kind of risk? I can just see myself getting caught with a bottle of Pepsi by my family. Trying to explain to my mom that I was just curious – the sobbing and yelling – nope, don’t need that kind of drama in my life.

I’ll just close by quoting my mom’s favorite sayings, most of which are also stuck to the back bumper of our car: support our troops, Jesus loves you, Say no to drugs, and drink Coca-Cola (we don’t have a sticker for that yet).

Product Reviews Sangaria Ramune

Once again I have taken a voyage to Amazon.com’s Japanese section to taste their wares. This time, I decided to sample a Japanese soft drink. The reviews on the product page made me a little skeptical at first. It was allegedly a “faint knockoff of Sprite…” I attempted to read a few more reviews before making my final purchase. Other users also commented on the faint reminder of Sprite, but also how refreshingly good it was compared to American soft drinks.I decided then it was now, or never. Even though I personally assumed it would taste like flavored water or club soda, I made a very wise decision in deciding to try it anyway.

A few days (and a week) later, my double order of Ramune soft drink arrived. Thanks to the freezing cold weather, it was also perfectly chilled and ready for a taste test. The bottle itself is a challenge to get in to. Many of comsumers who had tried it made sure to let this be known. It’s actually very hard to explain. To open the bottle, you have to push down on a clear marble on the top of the bottom. An opener is provided with the bottle. It’s a small, plastic neon green thing; and you’d expect it to do nothing. Given a little force, the bottle opens with a smacking sound and white (yet safe) steam rises from the opened container.

Let me tell you; the first sip is what will get you hooked. Not only is this soft drink healthy; (little sugar, few carbs)but it is just the right amount of sweet, fizzy, and a little tart. It’s not as sugary or as strong as some of the lemon-lime sodas we have here in America. (I repeat this because it is true to the comments made on the page.) I was totally amazed. I am a true to life sugar fanatic. This light hint of sweetness was perfect for me. Some people may say it is a little bland; but I’ve also tested this on family members with whom I thought would say the same. my thirteen-year old cousin (who has a sweet tooth compatible with mine) absolutely loved them as much as I did. Since the flavoring isn’t as powerful as most things he drinks, I actually thought he’d throw it out. All in all, Sangaria Ramune soft drink is quite the Japanese treat.

Health of Artificially Sweetened Soft Drinks

Just think of the word “artificial”, meaning that it isn’t natural. It is very hard to see how this can be more healthy than a substance that is natural, and which the body breaks down in a natural way.

The fact is that in many cases, artificial sweeteners are not only less healthy, they are actually dangerous. Several have already been banned, but not until many people consumed them.

An excellent example is aspartame, found in NutraSweet and other products. Originally aspartame was for many years blocked for use by the FDA. About 10% of aspartame is methanol (wood alcohol), which breaks down into formic acid and formaldehyde once inside the body. Both of these are toxic. The amount of methanol alone in a standard soft drink is many times higher than the recommended consumption level. In effect, people drinking it are poisoning themselves!

“Formaldehyde is a known carcinogen, causes retinal damage, interferes with DNA replication, and causes birth defects. ” source: http://www.dorway.com/badnews.html

In fact, people have used aspartame as a very effective ant poison! This might not be the safest product to use as a sweetener in soft drinks.

Contrast this with sugar, which is metabolized and broken down into it’s constituent parts: Carbon, Oxygen, and Hydrogen, all of which are normally found in a healthy human body in far greater concentrations than in the sugar. This said, due to the complexity of the table sugar molecule, it isn’t broken down easily. However, the same cannot be said of fruit sugar or fructose, which IS broken down easily, though there are still problems.

With just the one example it is pretty easy to see that artificial sweeteners pose much more of a health threat than sugar. They definitely aren’t healthier than soft drinks containing sugar.

Honey is yet another natural and healthy sweetener. It can be used in soft drinks as well as drinks such as tea, without the problems associated with artificial sweeteners that contain chemicals. It is strange that people would love the idea of organically produced fruits and vegetables, and yet would drink soft drinks containing chemicals they are trying to avoid.

Isn’t it amazing that man keeps on trying to produce something ‘better’ than what mother nature already produces, yet even though we’ve never succeeded to date, we keep trying? The shame is that products that are so dangerous are forced upon people who don’t even know it. They are added to the soft drinks that are consumed, though the consumer is often totally unaware of it. Often times they are even wooed by phrases like “low calorie” or “zero calorie”. People need to become more aware of what constitutes natural and artificial sweeteners.

Soft Drink Reviews Irn Bru

The Barr family have been producing soft drinks in Scotland for well over 100 years. Robert Fulton Barr set up a factory in the Parkhead area of Glasgow in 1887 where, with the help of his brothers, he began manufacturing a range of drinks, culminating in the creation of Iron Brew in 1901.

At the time of WWII, it was deemed by the Government of the day that Iron-Brew was not actually a “standard drink”. Therefore, it was decided to remove it from the shelves and it remained unavailable for the duration of the war.
After the war, all those previously unavailable products began to fill the shelves of the shops, but the Government brought in new regulations regarding food labeling. Because Iron-Brew was not actually brewed, or made of iron, it had to change its name.

So in 1946 Barr’s Irn-Bru was born. It has since grown steadily in popularity and is now a staple part of the Scottish national diet – something uniquely Scottish to wash down those other Caledonian delicacies, haggis suppers and deep-fried Mars Bars. Irn Bru is, in fact, the biggest-selling grocery product in Scotland.

With a combination of acquiring many other soft drink manufacturers and clever advertising, A.G.Barr plc. is now among the top soft drinks producers in Europe.

IRN BRU has long been used as a hangover cure and now Scotland’s ‘other national drink’ has been added to our original ‘national drink’, to form Irn-Bru Whisky. This means that you can get drunk while curing the impending hangover.


Coca-Cola is claimed to be the world’s favorite soft-drink, but it plays second fiddle in these parts. Scotland is in the unique position of being the only country in the world that coca-cola is NOT the top selling soft drink. IRN BRU is.
It’s even available with your burger at the local McDonald’s.

What’s it like?

IRN-BRU is certainly different. The orange colour might remind you of orange soda, but it’s not. It also has a sort of deep, rusty colour that reminds you of scrap metal! 

The initial aroma is clean and cool, and smells a little like tangerines. It’s definitely sugary (not surprising, really), and it has a nippy, tanginess.

Checking the label in the vain hope of deducting more information about the ingredients is a waste of time – all it says is, “a sparkling flavoured soft drink”.

Fine….but what does it taste like?

There’s an initial smack of fruit flavour, but what sort of fruit is anyone’s guess. You’re inclined towards oranges, or something similar, but I think that has as much to do with the colouring as the flavour. There could be hints of tangerines, maybe some iced-tea and perhaps even bubble-gum…or perhaps not!

It’s refreshing, zesty and very, very thirst-quenching.

IRN-BRU contains: Water, Sugar, Carbon Dioxide, Citric Acid, Flavourings, Preservative (E211), Caffeine, Colours (E110, E124), (IRN BRU does actually contain iron – it has an ammonium ferric citrate content of 0.002%).

The drink’s secret recipe, a blend of 32 syrups and other flavours, is known only to two members of the board of Barrs, and is one of the most closely guarded secrets in Scotland!

Soft Drinks containing Artificial Sweeteners really Healthier Soft Drinks

It is a widely known fact that sugar in soft drinks has been in question for some time now. Research has shown sugar to be a leading cause of obesity and this caused an epidemic for those soda drinkers out there. As Americans, we are in a constant search to find the easiest method for losing weight. Thus the artificial sweetener evolved. Soon it was discovered that it did not have the greatest side effects so it researched and reinvented only to discover that it has yet to be perfected. Today, we still have good old fashioned, obesity causing sugar and new and improved, cancer causing yet obesity preventing artificial sweetener. As a consumer, which one is actually the better choice?

When you investigate the evolutionary history of soft drinks, you will discovery that they have only recently evolved in relation to how long humans have been on the earth. The only to “beverages” available were breast milk and water until about 11,000 years ago. In the big picture, humans have been around for 100,000-200,000 years. This leads you to believe our systems may not have been set up to digest either substance at all.

Let us first take a closer look at the original sugar. Sugar is quite natural as it is a plant. It begins as sugar cane or sugar beets. Once it is extracted, it then goes through the refining process, which is when the natural goodness is altered. When sugar is introduced to the body, it causes an instant jump in insulin levels resulting in what we call a sugar high. The down side is once you come down from the high it causes your body to fall into a sort of depression. To compensate for the depression, your body craves more sugar and thus the vicious cycle begins. The abuse of this cycle can also lead to diabetes, due to the high caloric intake of sugar, and even some bi-polar disorders due to heavy mood swings. This leads us to the problem of obesity. Sugar can become addictive causing that need to have sugar all the time. Since refined sugar does not occur naturally, the body does not have to work hard to break it down. In fact, it begins before it ever hits your stomach. It is absorbed quickly and directly into the blood stream. Sugar is carried to the blood by insulin. Then there is an immediate response where enzymes rapidly work to convert sugar to fat and a slower response, where a few different genes are turned on and off. This action actually creates more enzymes to turn the sugar into fat. The upside? It is the more natural of the two choices of sugar or artificial sweeteners. In small amounts it is not harmful.

Now let us review artificial sweeteners. There has been much research and modification done to this less natural evil. It has been shown to cause irregular heartbeats and cancer. Studies back in the 70’s, linked the sweetener, saccharin, to cancer. This ignited the improvements to artificial sweeteners. More recent studies on lab rats had continued to prove a relation to cancer when there was the largest aspartame study ever done on animals. A more recent study was done on humans based on a survey conducted in the mid 90’s. They documented the amount of aspartame was consumed, particularly from sodas and sweetener added to teas and coffees. Over a five-year period, all cancer cases were recorded and none were related to the amount of aspartame consumed. These artificial sweeteners are added to foods and drinks on the market under several different names. One of those is Acesulfame K. It is non-nutritive and is 200 times sweeter than sucrose (aka table sugar) and is often used as a flavor-enhancer or to preserve the food’s sweetness. The negative is that Acesulfame K does contain the carcinogen methylene chloride. Long-term exposure to methylene chloride can cause headaches, depression, nausea, mental confusion, liver effects, kidney effects, visual disturbances, and cancer in humans. The controversy is that there has not been enough testing and that testing is not currently required by the FDA. This is the case with most versions of the current, on the market artificial sweeteners. Most say that, like the saccharin study from the 70’s, there have not been enough studies to prove negative or positive effects.

In both cases, there seems to be a few common factors. In moderation, neither seems to be all that harmful. Another common factor is the lack of satiation. They can cause you to have munchies, which adds caloric intake. This is counterproductive in the case of the artificial sweetener. Are soft drinks containing artificial sweeteners really healthier than soft drinks containing sugar? Possibly in moderation and when extra calories are not added in order to make up for the empty calories consumed. The most honest answer given by health experts is to stick to water and milk for the majority of liquid intake.

The History of Coca Cola

Did you know that the Coca-Cola Company has been around since May 8, 1886? Doctor John Stith Pemberton, a pharmacist invented the formula. He began selling the concoction for five cents a glass at a local Atlanta pharmacy (Atlanta Beginnings). It was not long before Stith’s concoction became the number one selling soft drink. A title Coca-Cola has continued to retain.

However, in the early eighties, the company brought on a new chairperson; under his headship, changes began to take place. One of those changes resulted in a decision to alter the original formula (New Coke). Its new name was New Coke. Was the New Coke an attempt to draw new prospects, or to retain the title of number one soft drink?

From the very beginning, Coca-Cola advertisements consisted of slice-of-life images showing Americans enjoying a refreshing “pause” (Coca-Cola at Home). Bovee and Williams both authors of advertisement state, “Sponsors find that advertising is most effective when it actually reflects the society and the market to which it is targeted.”

The Coca-Cola advertisement team was very particular in reaching that society. In a typical advertisement, one could enjoy images such as a youthful couple on a date enjoying the refreshing soft drink; or a middle-aged women stopping during her gardening to sip a cold Coca-Cola; or even a man on the golf course pausing for a drink.

The advertisers knew how to reach the people by utilizing the average American, in which most could associate with in their daily life. “In reality, the first responsibility of advertising is to aid its sponsor by informing, persuading, and reminding the sponsor’s customers and prospects” (Bovee and William). Advertising was Coca Cola’s route to informing the world of their refreshing soft drink. It was their door to reaching the consumer and it was paying off well.

However, in the early eighties, even with all their spectacular advertisement, Coca-Cola began losing ground to the Pepsi Cola Company. Coke at that time was selling double of what Pepsi sold; unfortunately, Coca-Cola sales slowly began to fall (Demott). Coca Cola’s market dropped from 22.5 % to 21.7 %, while Pepsi’s rose over 18 % giving the company approximately an 8 % increase of sales. “Each point represent[ed] about $200 million in sales” (Demott). It was during this time that Robert C. Goizueta became the new chairperson (Diet Coke and New Coke). His plan for the company was what he called “Intelligent risk taking” (Diet Coke and New Coke). He implemented a plan to introduce a new soft drink called diet coke. While working on this new soft drink, he had the idea of creating a new twist to the old Coca-Cola. This change resulted in what he called the “New Coke”, which was “the first change in the formulation in 99 years” (Diet Coke and New Coke).

The company began to implement secret taste tests of the new concoction, of which “the new one beat the old one by 55% to 45%” (Demott). In reference to these results, coke began to go full force with its new formula. The company had the idea that change would be a great way of boosting their sales lead over the “Archrival Pepsi” (Demott). “The company even created some misinformation. Coke told bottlers that it would soon put a 100th anniversary label on its packages and that they should begin clearing out stocks of preanniversary bottles” (Demott).

On April 23, 1983, Coke finally introduced the “New Coke.” Consumers did not take the news very well. Some people began storing the old formula in their homes. “In June 1985, Newsweek reported that savvy black marketers sold old Coke for $30 a case” (Ross).

Many outraged consumers began to voice their opinion of the New Coke. Sam Craig, professor of marketing and international business stated, “[t]hey didn’t ask the critical question of Coke users: Do you want a new Coke? By failing to ask that critical question, they had to backpedal very quickly” (Ross).

Most consumers were so fond of the original formula that they demanded its return. The Coca-Cola Company loosing further ground responded to those demands. On July 10, 1985, “eighty seven days after the new coke was introduced, the old coke was brought back in addition to the new one” (History of Coke). The Coca- Cola Company admitted to its marketing mistake. President Donald R Keough stated, “We did not understand the deep emotions of so many of our customers for Coca-Cola” (qtd. Ross).

This recognition, along with the return of the old Coca-Cola brought the Company nearly eighteen thousand calls of appreciation. After the return of the old coke, their market rose to the highest peak in twelve years. This was an outstanding success for the Coca-Cola Company.

As you can see, the New Coke was not an attempt to draw new prospects but rather a way of saving the company from slipping into second place under Pepsi. Perhaps the publicity of the New Coke itself, though negative, sparked a greater audience resulting in many more Coca-Cola drinkers.