Tag: Corn subsidies

During the 1980s, driven by economic and functional advantages, high-fructose corn syrup (HFCS) replaced sucrose as the primary sweetener in many U.S. food and beverage products, including major soft drink brands. This shift cemented its status as a ubiquitous and controversial ingredient found in everything from sodas to baked goods.

Over 40% of all added caloric sweeteners in the US once came from high fructose corn syrup (HFCS), a stark contrast to many nations. The question of why the US allows high fructose corn syrup is not a simple one, involving a confluence of factors from historical events and agricultural policies to consumer economics.

Since the 1970s, the use of high fructose corn syrup (HFCS) in the United States skyrocketed by over 1000%. Its prevalence isn't just about sweetness, but a combination of complex economic incentives, unique processing advantages, and ingredient functionality that benefits large-scale food production.

For decades, government policies have significantly impacted the U.S. food landscape, resulting in high-fructose corn syrup being used over cane sugar due to cost-effectiveness. This shift, accelerated by the 1970s sugar crisis and continued agricultural policies, has permanently altered the American diet and food manufacturing practices.

Following the Cuban Revolution and subsequent sugar shortages, American food manufacturers began pivoting away from expensive imported cane sugar. This dramatic shift in sweetener production was driven by a powerful combination of favorable agricultural policies and technological advances that made high fructose corn syrup a cheap, reliable alternative.

In the United States, high fructose corn syrup (HFCS) usage skyrocketed between 1980 and 2000, largely replacing sucrose in many products. Manufacturers use high fructose corn syrup (HFCS) instead of sucrose primarily due to a combination of economic advantages and functional benefits during food production.

Between 1970 and 1990, the annual consumption of high fructose corn syrup in the United States increased by over 1,000%. Food manufacturers rapidly switched to this corn-based sweetener primarily due to a convergence of economic factors and practical production advantages.

In November 1984, Pepsi-Cola USA officially announced it would exclusively use high-fructose corn syrup (HFCS) to sweeten its soft drinks in the US, marking a definitive shift away from sugar. This change was a strategic move driven by economic factors and had a significant impact on the beverage industry.

Despite numerous health-related concerns, high fructose corn syrup (HFCS) remains a widely used ingredient in the American food supply. This persistent use is influenced by a complex interplay of economic forces, scientific findings, and powerful lobbying efforts. A ban would face significant resistance and legal hurdles, highlighting a core tension between public health advocacy and agricultural industry interests.

According to USDA data, the bulk cost of high-fructose corn syrup (HFCS) was just $0.35 per pound in 2025, compared to refined white sugar at $1.01 per pound. This significant cost difference is one of the primary drivers behind the food industry's preference for HFCS, a trend that became prominent in the U.S. in the 1970s and 80s.