High Fructose Corn Syrup

A new food demon has arrived in the media. High Fructose Corn Syrup (HFCS). It seems that this creation of Beelzebub has been polluting our food since the 1970’s. But only seems to be raising it’s ugly head now. Why?

Whatever the reason, I can already see in my minds eye the power point presentations hitting boardrooms around the globe. In my mind I hear the stampede of food technologists feet running to their development kitchens. The food industry is not stupid.

Surely, it is only a matter of time before we see packaging proudly proclaiming “HFCS free” or “low HFCS” or similar. In the inevitable, forthcoming marketing and PR assault from the food industry let’s not loose sight of all the other crap in highly processed food. Or loose sight of animal welfare. Or forget about gm food. Or forget about school dinners. Or forget about anything else I’ve not listed. Most importantly, let’s not forget how vulnerable we all are to clever marketing and how ruthlessly the food industry applies it.


One thought on “High Fructose Corn Syrup

  1. Good post! We will certainly begin our discussion on the pervasive use of HFCS in processed foods. Firstly, consider that corn is the most subsidized commodity right now. It’s cheap to make if and given the fact that cane sugar us getting more difficult to produce, it’s become the defacto sweetener for most brands.

    Next, we will discuss what HFCSs detrimental health effects are popping up in world health.

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