Clearing Up Confusion about Sugar Made from Corn

Relabeling high fructose corn syrup as “corn sugar” clears up confusion and enables consumers to easily identify added sugars in the diet. Docket FDA-2010-P-0491

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It is important that consumers recognize added sugars in the diet.

• Despite its confusing name, high fructose corn syrup is simply a form of sugar made from corn – or an added sugar in the diet. It is not high in fructose as its name would suggest. 
  • High fructose corn syrup is composed of the same two simple sugars (fructose and glucose) as table sugar, honey and maple syrup. 
• There has been much confusion about this natural sweetener made from corn. We want to clear up consumer confusion by calling this ingredient what it is: corn sugar. And that is why we are asking the U.S. Food and Drug Administration to allow for an alternate name for this ingredient on food and beverage labels.* 
• Consumers need to know what is in their foods and where their foods come from. The term “corn sugar” succinctly and simply describes what HFCS is and where it comes from: corn. 
• High fructose corn syrup, or corn sugar, is safe. It has been used in the food supply for more than forty years to make high fiber foods palatable, maintain freshness and enhance flavors in foods and beverages. 
• High fructose corn syrup, or corn sugar, keeps our foods affordable. 
• Like all foods, sweeteners should be consumed in moderation as part of a balanced diet.

“Frankly I feel that corn sugar is perfect.”

Barry M. Popkin, Ph.D., Professor, Department of Nutrition, University of North Carolina at Chapel Hill
The New York Times health blog “Well,” September 23, 2010

“Sugar and high-fructose corn syrup are nutritionally the same. I don’t know if ‘corn sugar’ is the best term, but it’s better than ‘high-fructose corn syrup.’”

  Michael Jacobson, Ph.D., Executive Director, Center for Science in Public Interest
The New York Times health blog “Well,” September 14, 2010

The New York Times agrees that the term “corn sugar” would help identify what high fructose corn syrup is.

“That’s why we think this name change is a good idea. Calling high-fructose corn syrup “corn sugar” makes it easier for consumers to tell that sugar has been added — and easier to choose another product with no added sweeteners.”

The New York Times Editorial Board
The New York Times, September 15, 2010

“If the FDA wants consumers to understand the labels on food products, they should strive for language that is simple and clear. It’s hard to get simpler and clearer than corn sugar.”

Herald & Review Editorial Board
Herald & Review, November 6, 2011

“The name change to corn sugar is accurate, simple and clear. It will help stop consumers from fooling themselves into thinking there is an easier option than avoiding total calories.”

Lincoln Journal Star Editorial Board
The Lincoln Journal Star, November 24, 2011