Fort Worth-based Oroweat cuts out high fructose corn syrup from its breads

Scott says:

The "trendiness" of HFCS-bashing is probably less of a factor than the rising cost of HFCS.

docS says:

I think this is great, and hopefully it's a sign of change to come

I've seen a ton of new companies emerging with non HFCS products (like drinkvivi.com and jones soda and whatnot - and now an entire company is getting rid of it, great!)

We need to keep getting the word out... the surge in HFCS media coverage has been a huge help

cornrefiner says:

High fructose corn syrup may have a complicated-sounding name, but it's actually a simple sweetener, made from corn, that is nutritionally the same as sugar.

High fructose corn syrup is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram).

Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.

The American Medical Association in June 2008 helped put to rest misunderstandings about this sweetener and obesity, stating that “high fructose corn syrup does not appear to contribute to obesity more than other caloric sweeteners.”

Consumers can see the latest research and learn more about high fructose corn syrup at www.HFCSfacts.com and www.SweetSurprise.com.

Audrae Erickson President Corn Refiners Association

geopunk says:

I dont think anyone disputes what you say above Audrae. The problem with HFCS is that the molecules of fructose and glucose are separate unlike in sucrose where they are one molecule,a disaccharide.......as you may know, this makes HFCS look very different to our bodies. Or to say it another way, it aint sugar.

Scott says:

My sweetener of choice, like HFCS and inverted sugar, also has free glucose and fructose molecules.

Like inverted sugar, it starts out as sucrose before processing. However, rather than splitting the sucrose molecules with a pure and harmless acid in a sterile environment, the breakdown of sucrose is accomplished in a cramped, outdoor facility where unpaid workers eat the sucrose, regurgitate it, eat it again, regurgitate it again,...repeating that process until their stomach enzymes produce the desired separation into fructose and glucose.