HFCS: A Sweetener Revolution

Robert D. Barry

Food Review/ National Food Review, 1983, vol. NFR 23, issue 01

Abstract: The development of high fructose corn syrup (HFCS) over the last 10 years has radically altered the conventional process of producing and distributing sweeteners, caused the reformulation of many food and beverage products, and reshaped the sugar industry.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 1983
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersfr:280641

DOI: 10.22004/ag.econ.280641

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