taste over that of HFCS-sweetened Coca-Cola. Kosher Coca-Cola, sold in the U.S. around the Jewish holiday of Passover, also uses sucrose rather than HFCS. Beekeeping In apiculture in the United States, HFCS is a honey substitute for some managed honey bee colonies during times when nectar is in low supply. However, when HFCS is heated to about , hydroxymethylfurfural, which is toxic to bees, can form from the breakdown of fructose. Although some researchers cite honey substitution with HFCS as one factor among many for colony collapse disorder, there is no evidence that HFCS is the only cause. Compared to hive honey, both HFCS and sucrose caused signs of malnutrition in bees fed with them, apparent in the expression of genes involved in protein metabolism and other processes affecting honey bee health. Public relations There are various public relations concerns with HFCS, including how HFCS products are advertised and labeled as "natural". As a consequence, several companies reverted to manufacturing with sucrose (table sugar) from products that had previously been made with HFCS. In 2010, the Corn Refiners Association (CRA) applied to allow HFCS to be renamed "corn sugar", but that petition was rejected by the United States Food and Drug Administration in 2012. In August 2016 in a move to please consumers with health concerns, McDonald's announced they would be replacing all HFCS in their buns with sucrose (table sugar) and would cut out preservatives and other artificial additives from their menu items. Marion Gross, senior vice president of McDonald's stated, "We know that they [consumers] don't feel good about high-fructose corn syrup so we're giving them what they're looking for instead." Over the early 21st century, other companies such as Yoplait, Gatorade, and Hershey's also phased out HFCS, replacing it with conventional sugar because consumers perceived sugar to be healthier. Companies such as PepsiCo and Heinz have also released products that use sugar in lieu of HFCS, although they still sell HFCS-sweetened products. History Commercial production of corn syrup began in 1964. In the late 1950s, scientists at Clinton Corn Processing Company of Clinton, Iowa, tried to turn glucose from corn starch into fructose, but the process was not scalable. In 1965–1970 Yoshiyuki Takasaki, at the Japanese National Institute of Advanced Industrial Science and Technology (AIST) developed a heat-stable xylose isomerase enzyme from yeast. In 1967, the Clinton Corn Processing Company obtained an exclusive license to manufacture glucose