High fructose corn syrup has been a somewhat mysterious ingredient ever since the 1970s.
It was introduced to the market at a time just as corn farmers began to receive subsidies (a practice that’s still in place today), making it a much cheaper ingredient than sugar. Unlike sugar, which comes from a plant, HFCS is formed from an intricate chemical process, which breaks down corn into a sweetener. Despite the process in which they’re made, sugar and HFSC have little nutritional differences. Learn more about these two sweeteners in video above, which was produced by the American Chemical Society.