High-fructose corn syrup

In food science and food engineering, high-fructose corn syrup (HFCS), glucose–fructose syrup or isoglucose is a sweetener made from corn, typically produced via industrial applications of enzyme. Conventional corn syrup is first produced by enzymatic break down of corn starch into glucose, part of which is further converted into fructose using D-xylose isomerase. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965.

As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is cheaper, especially as it can be directly pumped with less labor involved. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks.

The United States Food and Drug Administration (FDA) states that it is not aware of evidence showing that HFCS is less safe than traditional sweeteners such as sucrose and honey. As of 2022, there is no scientific consensus that fructose or HFCS has any impact on cardiometabolic markers when substituted for sucrose. Uses and exports of HFCS from American producers have grown steadily during the early 21st century.