Awash in syrup

Price was the major factor spurring the switch from cane and beet sugar to a corn-based sweetener during the 1970s. Since then, high-fructose corn syrup has flooded the food supply — particularly in beverages.

An advantage of high-fructose corn syrup is that it's easier to blend into beverages and it maintains the sweetness better than refined sugar. Because it helps prevent freezer burn and reduces crystallization, it's used in many frozen foods, such as ice cream and juice concentrate.

High-fructose corn syrup also helps baked goods brown and keeps them soft, which is why dinner rolls, buns, cookies and granola bars often contain appreciable amounts. It's also a major ingredient in pancake syrup, jams and jellies.