Does Japan use HFCS? An Analysis of High-Fructose Corn Syrup in Japanese Foods
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3 min read
First marketed globally in the early 1970s, the enzymatic process for creating high-fructose corn syrup (HFCS) was developed by a Japanese scientist in 1966. Given this history, it's not surprising that yes, Japan does use HFCS, a pervasive additive found in many mass-produced food items and beverages across the country.
