11 points
Do they use the same recipe in France as they do in the states? I know they make a lot of regional variants, but not how or where they draw those lines.
45 points
They almost certainly sub regular sugar instead of high fructose corn syrup.
Corn syrup is pretty much only a thing in the US because corn is heavily subsidized for farmers in Iowa, and cheap foreign sugar is tariffed to protect sugar farmers in Louisiana.
7 points