High Fructose Corn Syrup

Why has the production of fructose risen so rapidly in the past 30 years?

For one simple reason:  fructose is a high quality ingredient with many marvelous physical and functional properties.  In addition to sweetness, fructose provides flavor enhancement, ingredient synergy with other sweeteners and starches, improved shelf stability in acidic beverages and intermediate moisture foods, humectancy, surface browning, fermentable sugars for yeast-raised baked goods, and protection of delicate fruit textures in frozen foods.  

What are the benefits of crystalline fructose use in foods and beverages?

Recent research from the Calorie Control Council Consumer Survey shows that more than 180 million adult Americans are incorporating low calorie foods and sugar-free foods and beverages into their meal plan as part of a healthy lifestyle.  People will continue to demand a greater variety of low calorie products as they strive to make healthier food choices.  Fructose can help meet this demand because of its unique sweetness and functionality.

Fructose has been used in whole new categories of food and beverage products, such as shelf-stable nutrition bars, soft moist cookies, pourable frozen juice concentrates and energy-reduced products.

Some are even suggesting the application of fructose for those with special dietary or nutritional needs, like endurance athletes. 

What are the primary foods and beverages in which fructose is used?

Primary applications areas for crystalline fructose include dry mix beverages, low calorie products, enhanced or flavored water, still and carbonated beverages, sports and energy drinks, chocolate milk, breakfast cereals, baked goods, yogurt, fruit packs and confections.