Tag: Sugar subsidies

In the United States, roughly 40% of added sugars come from high-fructose corn syrup (HFCS), not cane sugar. The primary driver behind this significant shift isn't a difference in safety or taste, but rather a complex web of agricultural policies and economic incentives that favor domestically produced corn over imported cane sugar.

Despite widespread belief and persistent health controversies, high-fructose corn syrup is not banned in the United States and remains a common ingredient in processed foods. This article explains why high-fructose corn syrup is banned, or rather, why that's a common misconception.

In the 1970s, the cost of sugar soared globally, triggering a search for cheaper alternatives in the U.S. food industry. This economic volatility, coupled with government subsidies for corn and tariffs on imported sugar, created the perfect storm that ultimately led food manufacturers to replace sugar with high-fructose corn syrup (HFCS).