Why Use High-Fructose Corn Syrup Instead of Sugar?
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5 min read
According to the USDA, Americans consume approximately equal amounts of high-fructose corn syrup (HFCS) and sugar in many processed foods and beverages. For decades, the food industry has increasingly favored HFCS, sparking debate among consumers who wonder why a more highly processed sweetener is used instead of traditional sugar. The answer lies in several key advantages for manufacturers, primarily revolving around cost, functionality, and stability.
