Why did food and beverage manufacturers switch from sugar to high fructose corn syrup to sweeten products?

High fructose corn syrup has gained a prominent position in the U.S. food industry for many reasons: it is stable in acid systems (sucrose is not), providing sweetness and flavor stability lacking in sugar in similar circumstances; it inhibits microbial spoilage by reducing water activity and extends shelf life through superior moisture control; it helps canned foods taste fresher; and it is easy to transport and incorporate into recipes. While price may have been a factor in food manufacturers' choice in sweeteners more than 20 years ago, U.S. food manufacturers' continued use of high fructose corn syrup is based on the benefits it provides rather than its price relative to sugar. More.

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