I've noticed that ketchup tastes different in Canada. Some of that is due to a regional change in formulation, I'm sure, but some of it seems to be due to the use of sucrose instead of high-fructose corn syrup as a sweetener. That's probably due to the fact that Canada can buy sugar at the world price instead of the inflated price that we pay here in the U.S. to protect the growers of sugar beets. Sadly, it's one of those fine bipartisan subsidies to farmers that is supposed to protect the "family farm", but which instead mostly goes into the pockets of big corporations. And it also boosts demand for HFCS, which is produced by big companies like Archer Daniels Midland.
It turns out that our efforts to "protect" the farmers may have had a few unanticipated side-effects.