high-fructose corn syrup

[hahy-fruhk-tohs, ‑-frook‑, ‑-frook‑]

noun

1. corn syrup to which enzymes have been added to change some of the glucose to fructose, making the product sweeter than regular corn syrup. HFCS

Word History and Origins

Origin of high-fructose corn syrup¹

First recorded in 1970–75

Example Sentences

Tyson Foods has said it would nix the dyes from its branded products, and last month also pledged to stop using high-fructose corn syrup, along with other preservatives and sweeteners.

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So when Coca-Cola promised a permanent U.S. version of the real-sugar soda in late July, it landed as more than a recipe tweak — but it’s worth noting: the original, high-fructose corn syrup Coke isn’t going anywhere.

Read more on Salon

To “Make America Healthy Again” supporters, it looked like a triumph: proof that they’d forced one of the world’s most powerful food companies to abandon, if only in some small part, the much-maligned high-fructose corn syrup, a bogeyman of nutrition debates since the 1980s.

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“Our diverse menu of high-quality foods and beverages empowers customers to make informed nutritional decisions, with transparency on ingredients, calories, and more. Plus, we keep it real—no high-fructose corn syrup, artificial dyes, flavors, or artificial trans-fats.”

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Last week, the former president claimed on Truth Social that Coca-Cola had agreed to swap high-fructose corn syrup for real cane sugar in its classic American cola.

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