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HFCS domestic use declines for other than soft drinks

The use of high fructose corn syrup in the U.S. continues to decline, according to the USDA’s Economic Research Service.

In its latest yearly report, the use of HFCS-42 (42% fructose) has gone down since 2006/’07 with the exception of an uptick in 2013/’14. That formulation of high fructose corn syrup is used in baked goods and beverages other than soft drinks.

The ERS says consumer demands for healthier alternatives to high fructose corn syrup are part of the reason for the downward trend. But, studies show the sweetener behaves the same as sugar in the body. The report says rising exports and more substitutes for High Fructose Corn Syrup have also contributed to the decline.

Levels of HFCS-55 (55% fructose), used mostly in soft drinks, have remained fairly steady over the last 10 years.