This month, QSR Magazine, a food service publication for Quick Service Restaurants, is featuring an in-depth article in their May issue on high-fructose corn syrup, the mysterious ingredient found in nearly every food stuff on your supermarket shelves. The magazine’s cover story, titled ‘The Truth About High Fructose Corn Syrup’, delves into the history of this over-utilized, super-modified sweetener “…found in a myriad of products as diverse as white bread, stuffing, ketchup, cereals, and nondiet beverages.”
The industry hasn’t reached its HFCS tipping point yet, but with chains like Krystal and Jason’s Deli replacing the sweetener on their menus, the tide is clearly shifting. “I think we’re at a whole new era of people understanding food,” [Jason’s Deli co-owner Rusty] Coco says. “These young X and Y Gen people are educated; they know. They’re not going to let people shove stuff down their throats.”
You can read this very in-depth article here at the QSR Magazine website. Eviana Hartman at the Washington Post has a few things to say about the environmental footprint of high fructose corn syrup as well.