Hershey Considers Removing High-Fructose Corn Syrup For Real Sugar

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Chocolate-making giant Hershey offers merchandises and many processed chocolate candies, and that most wont change. The mega-corp is, nevertheless, contemplating an ingredient transition which would replace the exceptionally vilified (for good cause) high fructose corn syrup with old fashioned sugar. It doesnt change much in relation to the well-being-qualities of the companys chocolate products, but it’s an indication of how our collective voice is inducing firms to transform their chemical-filled products.

Will Papa, development officer and chief research at The Hershey Co, told the Associated Press the business uses a combination of sugar and high-fructose corn syrup in its products but that it’s going toward sugar.

We take into account what consumers need. And consumers are telling us between the two, they favor sugar, Papa said.

In an e-mailed statement, Hershey said its work on investigating the replacement of high-fructose corn syrup is only under way and that it didn’t have a timeframe on when it might not be incomplete.


Our objective will be to be see-through with our consumers. Hershey said in its statement, we’ll be back in touch, once we have more info to share.

Other products that have shifted from high-fructose corn syrup to sugar contain Yoplait yogurt and Gatorade beverages.

Though while firms like Yoplait and Hershey are apparently going toward sugar, other businesses are deciding to hide the high fructose corn syrup with other names. One example is an updated variant of the Chex cereal sold in traditional supermarket and discount shops for a long time, with General Mills Vanilla Chex. The front of the box clearly says the product contains no high fructose corn syrup (HFCS), but turn it around to read the ingredient list and there it’s the new disjunct fructose.

Why are firms continuing to use it but if folks need high fructose corn syrup gone? Because its dirt cheap. Much of the corn is genetically modified and is mainly grown to be made into corn-based ingredients like high fructose corn syrup an ingredient that is linked with numerous ailments and is tainted with mercury.


Between 1995 and 2010 over $260 billion was spent by American citizens in agricultural subsidies. Most of that cash is set into commodity crops like soybeans and corn. Between 1995 and 2010, $77.1 billion was given to farmers so that they could grow huge quantities of corn.

The ingreidnet has become extensively used as a more affordable replacement for natural sugar during the previous 40 years. That 40 year time period has also found skyrocketing prevalence of diabetes, obesity, and other metabolic diseases. While as yet it hasn’t been confirmed that HFCS is the perpetrator that is direct, the circumstantial evidence is difficult to miss.

  • One study found the disjunct fructose solution, as opposed to other sugars examined, resulted in a doubling of circulating triglycerides.
  • Another study found that consumption of HFCS- 55 affects neuroinflammation, metabolic results, and hippocampal function when consumed in surplus during the teenage period of growth.
  • Yet even more research reasoned that drinks made with HFCS have a sugar profile quite distinct than sucrose (table sugar), in which fructose and glucose are equal and balanced. It was indicated that present dietary evaluations may underestimate real fructose consumption.

The Corn Refiners Association, an industry group, has been pushing back about high-fructose corn syrup.



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