Contains 2% Or Less: High Fructose Corn Syrup

High fructose corn syrup (HFCS) is a liquid sweetener made from corn. Corn starch is first processed to yield corn syrup, which is mostly glucose. Enzymes are then used to convert some of the glucose into fructose, resulting in a syrup with a higher fructose content.

Manufacturers add HFCS to foods and beverages primarily as a sweetener. It also helps to preserve freshness, provides texture, and prevents crystallization in many products. It is commonly found in soft drinks, baked goods, cereals, processed foods, and condiments.

The U.S. Food and Drug Administration (FDA) considers high fructose corn syrup to be a safe food ingredient. Like other added sugars, it provides calories and contributes to the overall sugar content of a diet. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, which includes high fructose corn syrup. Scientific bodies, including the American Medical Association, have stated that the metabolic effects of HFCS are similar to those of sucrose (table sugar) when consumed in similar amounts. JECFA has evaluated glucose syrups, which are the base for HFCS, and EFSA has evaluated fructose and glucose syrups.