Good. I have been an advocate for products that don’t contain HFCS for about two years. Having the name “Corn Sugar” in place of “High Fructose Corn Syrup” would confuse me. Thank goodness for FDA regulations. The letter in part states that, ”
“FDA’s regulatory approach for the nomenclature of sugar and syrups is that sugar is a solid, dried, and crystallized food; whereas syrup is an aqueous solution or liquid food. FDA’s regulations permit the term “sugar” as part of the name for food that is solid, dried, and crystallized, specifically the standards of identity for dextrose monohydrate (21 CFR 168.111) and lactose (21 CFR 168.122), and the GRAS regulation for sucrose (21 CFR 184.1854). FDA’s regulations provide for the terms “syrup” or “sirup” for food that is liquid or is an aqueous solution, specifically the standards of identity for glucose sirup (21 CFR 168.120), cane sirup (21 CFR 168.130), maple sirup (21 CFR 168.140), sorghum sirup, (21 CFR 168.160), and table sirup (21 CFR 168.180). FDA’s approach is consistent with the common understanding of sugar and syrup as referenced in a dictionary. ”
I am glad that is cleared up. From a food safety standpoint, “corn sugar” has been known to be an allowed ingredient for individuals with hereditary fructose intolerance or fructose malabsorption, who have been advised to avoid ingredients that contain fructose. Because such individuals have associated “corn sugar” to be an acceptable ingredient to their health when “high fructose corn syrup” is not, changing the name for HFCS to “corn sugar” could put these individuals at risk and pose a public health concern.
I won’t purchase products with HFCS. Now that I know I won’t be confused in the grocery aisles, I can rest easier.