Corn

Corn is a widely cultivated cereal grain that originated in Mexico. It is botanically a fruit but is often used culinarily as a vegetable or grain. It can be consumed whole, on the cob, or processed into various forms like flour, starch, oil, and syrup.

Manufacturers add corn for its versatility as a food ingredient, providing texture, flavor, and nutritional value. It is used as a vegetable, a grain, a source of starch for thickening and binding, and a source of sweeteners like corn syrup. You can find it in cereals, snack foods, baked goods, and as a side dish.

Corn and its derivatives, such as corn starch and corn syrup, are generally recognized as safe (GRAS) by the FDA for their intended uses in food. As a whole grain or vegetable, corn is a source of dietary fiber, vitamins, and minerals. While some individuals may have a corn allergy, it is not classified as one of the nine major food allergens by the FDA. Genetically modified (GM) corn varieties are common; regulatory bodies like the FDA and organizations like the World Health Organization (WHO) have concluded that approved GM foods are safe to eat. High-fructose corn syrup (HFCS), a sweetener derived from corn, is considered safe by the FDA when consumed in moderation, similar to other caloric sweeteners.