22 February 2008 – Archer Daniels Midland Company argues that high fructose corn syrup (HFCS) is not a unique contributor to obesity. For food producers, on the contrary, it offers functionality, economy and safety.
“High fructose corn syrup offers the assurance of safety. It is highly refined, with low impurities or contaminants. It’s stable at a variety of temperatures and at low pH levels. And it contains no preservatives,” said John Rice, Executive Vice President, Commercial & Production at ADM.
“Made from corn, grown here in America, it’s an extremely cost-effective nutritive sweetener. Its excellent fermentability shortens production time. It is convenient to process. It offers low viscosity and good consistency for easy measuring and dispensing”.
Mr Rice, making these remarks at a sweetener colloquium last week, believes that factual media coverage on the sweetener is gaining ground, however the industry must remain vigilant. The reality is that no single ingredient is to blame for our obesity problem, claims the Executive Vice President.
He said that ADM has been selling high fructose corn syrup since the 1970s. Meanwhile, obesity levels have only been rising dramatically since the early 1990s. Obesity is also a worldwide problem, and HFCS represents less than 10% of sweetener use worldwide.
Researchers tend to agree that high fructose corn syrup alone does not cause obesity and take other factors into consideration: the Western lifestyle, genetics, caloric consumption and people’s activity level.
Rice cited several scientific studies which downplay the possible link between soft drink consumption and obesity. He mentioned, for instance, the Center for Food, Nutrition and Agriculture Policy, which found that HFCS does not appear to contribute to obesity any differently than do other energy sources.
Rice described HFCS as an incredibly versatile and powerful ingredient, which offers an intense sweetness. It has a profile that enhances fruit, citrus and spice flavours. “Its clean flavour won’t interfere with even the most subtle flavour elements”, he added.
“HFCS inhibits spoilage by reducing water activity and controlling moisture. It protects the texture of canned fruit, helping it taste fresher. Frozen fruits are crisper and fresher longer because it reduces freezer burn. And, by retaining moisture, and resisting crystallization after baking, HFCS also helps food makers achieve softer textures. Those moist, chewy cookies you love can thank high fructose corn syrup for their bite. In fact, baked goods love high fructose corn syrup. It provides excellent browning and flavour in breads, cakes and cereals”.
HFCS is composed almost entirely of fermentable sugars, which helps the manufacturers provide the slightly sweet flavour. It keeps food stable through storage fluctuations or low acid conditions. No change in sweetness or flavour quality will be felt. Quality in general is maintained, especially in carbonated and still beverages and in condiments. Finally, HFCS also improves pourability and allows easy mixing and thawing, concludes Rice.