Why do companies use high-fructose corn syrup instead of cane sugar? A look at the nutritional and economic factors
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4 min read
While globally over 90% of nutritive sweeteners used are sucrose, the use of high-fructose corn syrup (HFCS) surged in the U.S. food supply from the 1970s onward. The primary reasons why companies use high-fructose corn syrup instead of cane sugar are largely driven by a combination of favorable economics, production efficiency, and specific functional advantages in processed foods.
