Sweetness Revolution
High fructose corn syrup emerged in the 1970s as a cheaper and sweeter alternative to sugar, driven by a surge in corn production and strategic market shifts. The introduction of sugar import quotas in 1981 made HFCS the preferred sweetener for major soft drink brands, leading to a dramatic increase in its consumption. By the 1990s, HFCS had become ubiquitous in American food products, marking a significant change in dietary habits.In this clip
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High Fructose Corn Syrup
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