high fructose corn syrup

High Fructose Corn Syrup Use Declining in U.S.

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high fructose corn syrup
Domestic use of high fructose corn syrup continues to fall, according to the U.S. Department of Agriculture. A recent report by the USDA Economic Research Service says use of the sweetener has generally been in decline since 2006, despite a recent leveling off over the past few years. High fructose corn syrup is marketed in two primary compositions: HFCS-55 and HFCS-42. USDA says HFCS-55 contains 55 percent fructose and is used primarily in soft drinks, while HFCS-42, which contains 42 percent fructose, is used in a broader range of goods, including baked foods. The long-term decline in consumption has primarily been the result of a reduction of HFCS-42 use. USDA says the decline has been driven by consumer demand for healthier alternatives, rising exports, and greater availability of substitutes.

From the National Association of Farm Broadcasting news service.

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