Whether the menu calls for glazed ham, hot oatmeal or blueberry pancakes, the home cook has a repertoire of sweeteners to choose from. Sugar, brown sugar, honey, molasses, and corn syrup all have a place on the pantry shelf depending on the recipe and what roles the sweetener needs to play.
The food manufacturer has a similar catalog of sweeteners on hand, with some important additions – high-fructose corn syrups or HFCS for short. These sweeteners came of age during the 1970s when the food industry began to look for alternatives to traditional cane sugar and beet sugar that would provide similar sweetness, taste, and quality, but at a more economical cost. Today, HFCS syrups and sugar are the most common sweeteners found in a wide variety of products on supermarket shelves.
Read Fast Facts about High Fructose Corn Syrup (PDF) for more information.