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

Unlike their processed counterparts, UPFs are high in high-fructose corn syrup, hydrogenated oils, synthetic preservatives, artificial flavors, emulsifiers and other additives not found in raw, whole foods.

From Salon

These foods don’t resemble their raw ingredients and are typically high in high-fructose corn syrup, hydrogenated oils, synthetic preservatives, artificial flavors, emulsifiers and other additives not found in raw, whole foods.

From Salon

And even in places like the U.S., there is still a strong need for sugar as many customers prefer it over alternatives like high-fructose corn syrup, said Plinio Nastari, founder of Brazilian consulting firm Datagro.

From Seattle Times

Sugar also still accounts for 80% of global sweetener use, holding up against competition from substitutes like high-fructose corn syrup, according to the Organization for Economic Co-operation and Development.

From Seattle Times

All products sold will follow Whole Foods’ quality standards banning ingredients like high-fructose corn syrup.

From Seattle Times