Understanding the EU Terminology for HFCS
For many consumers, the term "High Fructose Corn Syrup" (HFCS) is synonymous with sweetened American processed foods and beverages. However, in the European Union, this ingredient is never labeled as HFCS. The terminology used on EU food packaging is determined by strict regulations, most notably Regulation (EU) No 1169/2011, which governs the provision of food information to consumers. Under these rules, the sweetener is classified primarily based on its composition of glucose and fructose.
The most common names you will encounter are:
- Glucose-Fructose Syrup (GFS): This term is used when the fructose content is between 5% and 49.9% of the dry matter. This is the most frequently used European equivalent to HFCS, though its typical fructose levels are lower than what is common in the United States.
- Fructose-Glucose Syrup (FGS): When the fructose content is 50% or higher, the label changes to reflect the higher proportion of fructose. This form is less common in the EU market due to historical production limitations.
- Isoglucose: This is a broader, historical term used in EU legislation to refer to starch-based syrups that have undergone a process called isomerization, which converts some glucose to fructose. In EU law, GFS and FGS with more than 10% fructose were formerly grouped under this definition, though the more specific name is now used on labels.
The Importance of Labeling in the EU
EU food law requires manufacturers to clearly list ingredients, including the specific name or E-number for additives. The precise naming of glucose-fructose syrups provides consumers with more information about the sugar profile than the single, catch-all term of HFCS used in the US. This transparency is part of the EU's broader effort to regulate food additives and provide clear information, contrasting with the often-opaque labeling practices elsewhere. While the exact source of the starch (e.g., corn, wheat) may not be specified in the product name, the regulated terminology provides clarity on the fructose content.
Key Differences Between EU and US Syrups
While the function is similar, there are several key distinctions between the sweeteners found in the EU and the US.
- Source of Starch: In the United States, HFCS is made almost exclusively from corn (maize) due to government subsidies that make it a cheap and abundant raw material. In Europe, manufacturers produce glucose-fructose syrups using starches from both corn and wheat, depending on availability and market conditions.
- Fructose Concentration: The most common HFCS products in the US are HFCS-42 and HFCS-55, containing 42% and 55% fructose, respectively. In contrast, the majority of GFS produced and used in the EU has a lower fructose content, typically between 20% and 30%. This means that the product itself can be compositionally different, not just in name.
- Regulation and Production History: Until 2017, EU production of isoglucose was heavily restricted by a quota system designed to protect the domestic sugar beet industry. This limited the volume of isoglucose that could be produced, preventing it from widely replacing sucrose (table sugar) in European products. The quota system's abolition in 2017 allowed for increased production, though it still has not reached the market dominance seen in the US.
The Health Implications of Different Syrups
From a metabolic perspective, the differences between HFCS and GFS are often less significant than their overall sugar content. Both contain free glucose and fructose molecules, which are metabolized by the body. The European Food Safety Authority (EFSA) and other health bodies consider them nutritionally equivalent to other carbohydrates, with a caloric value of 4kcal per gram. However, debates about the health impacts of high-fructose intake, regardless of source, persist and have influenced consumer behavior and regulation worldwide.
Comparison: HFCS vs. GFS/Isoglucose
| Feature | US High Fructose Corn Syrup (HFCS) | EU Glucose-Fructose Syrup (GFS) / Isoglucose |
|---|---|---|
| Primary Name | High Fructose Corn Syrup (HFCS) | Glucose-Fructose Syrup (GFS), Isoglucose, Fructose-Glucose Syrup (FGS) |
| Primary Source | Corn (Maize) | Corn (Maize) or Wheat |
| Typical Fructose % | 42% or 55% | 5% to <50% (GFS) or >50% (FGS) |
| Labeling Requirements | Labeled as "High Fructose Corn Syrup" | Labeled as "Glucose-Fructose Syrup" or "Fructose-Glucose Syrup" |
| Regulation History | Widely available, market-driven by cost | Production capped by quotas until 2017 |
| Sweetness Profile | Varies by concentration (HFCS-42 vs HFCS-55) | Generally less sweet than typical US HFCS |
Conclusion: A Matter of Naming and Regulation
In summary, the answer to "What is high fructose corn syrup called in the EU?" is not a single term but a set of precisely defined names based on fructose content: glucose-fructose syrup (GFS) and fructose-glucose syrup (FGS), historically referred to as isoglucose. These different names reflect not only the specific chemical composition but also a distinct regulatory history and production landscape compared to the United States. While the fundamental components are similar, the EU's approach to production limits and explicit labeling has resulted in a different market dynamic for these sweeteners. For consumers, understanding these different terms is key to accurately interpreting food labels and making informed dietary choices in Europe. For a deeper look into the European starch industry's definitions and practices, resources from organizations like Starch Europe can be informative. Starch Europe fact sheet.
