Manufacturers should look to reduce overall use and reliance on sugar and not focus on replacing fructose with glucose, while concerns over HFCS should start to disperse as newer research invalidates current thinking, says Laura Jones of Mintel.
Sugar continues to be a hot topic when it comes to nutrition, with its excessive consumption being blamed for the steep rise in the level of overweight and obese individuals globally and the resulting health complications.
However, manufacturers' focus should not be on reducing or replacing fructose sugars with glucose sugars, rather focus on reducing overall use and reliance on sugar. While health concerns connected to high fructose corn syrup (HFCS) should start to disperse as newer research invalidates adverse effects of fructose on health compared to glucose.
Although not proven, fructose and fructose-containing sugars; in particular HFCS has been accused of being more detrimental to an individual's health than glucose and glucose-containing sugars.
Fructose is a naturally occurring monosaccharide sugar, found in fruits, some vegetables and honey. Being the sweetest natural sugar, it is only present in very small amounts naturally. Much of the concerns around HFCS are linked to the increasing amounts consumed in modern western diets.
With HFCS now a common ingredient in processed foods, we no longer just eat small quantities found in natural sources.