In 1957, biochemists Richard Marshall and Earl Kooi developed the chemical process for making high fructose corn syrup (HFCS). HFCS is an alternative sweetener to sucrose originally derived from corn. Through a chemical and enzymatic process, corn is broken down through the molecular levels until the monosaccharide fructose is produced (Parker et al, 2010). The product was adopted by the food and beverage industry in the 1970’s. Due to it’s diversability and cost effectiveness, it was embraced by the food and beverage industry with open arms as the new replacement for the original sweetener, sucrose. Today, HFCS is a major sweetener that is in many processed foods and beverages that we consume on a regular basis. From 1970 to 1999, HFCS popularity grew at an astounding rate. However, growing skepticism of the sweeteners health implications caused its popularity to peak in 1999 and has declined ever since (Klurfeld et al, 2013). The scientific and public debate still continues today as to whether HFCS plays a role in the obesity epidemic or if it is all just a big misconception.
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(2010) titled, High fructose corn syrup: Production, uses and public health concerns, serves to explain the process of making HFCS from corn to syrup, the different types of concentrations, and summarizes the major health concerns of HFCS found by various prior studies. She explains that, in the United States, corn is the most cultivated and profitable crop grown. Corn not only feeds humans but is also largely produced for farm animal consumption. Corn is so valued in the United States that the government has coined it the “king of crops” and its production is heavily financially supported. We have even produced herbicides that protect the crop from pesticides, therefore increasing production. Corn is also the source of the major sweetener that we find in many soft drinks and processed foods- high fructose corn syrup (Parker et al,
(2010) titled, High fructose corn syrup: Production, uses and public health concerns, serves to explain the process of making HFCS from corn to syrup, the different types of concentrations, and summarizes the major health concerns of HFCS found by various prior studies. She explains that, in the United States, corn is the most cultivated and profitable crop grown. Corn not only feeds humans but is also largely produced for farm animal consumption. Corn is so valued in the United States that the government has coined it the “king of crops” and its production is heavily financially supported. We have even produced herbicides that protect the crop from pesticides, therefore increasing production. Corn is also the source of the major sweetener that we find in many soft drinks and processed foods- high fructose corn syrup (Parker et al,