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High-Fructose Corn Syrup

  • By: Kate Darby
  • In: Green Food: An A-to-Z Guide
  • Edited by: Dustin Mulvaney & Paul Robbins
  • Subject:Environmental Technology, Policy & Management, Environmental Policy

High-fructose corn syrup (HFCS), a sweetener derived from the industrial processing of corn, increasingly appears on the ingredient lists of American processed foods. Corn syrup began being used in the 1800s, but HFCS was not developed until the 1950s and 1960s. ...

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