when was high fructose corn syrup added to soda
1976
title: High-fructose corn syrup text: solution. Unlike sucrose, HFCS cannot be hydrolyzed, but the free fructose in HFCS may produce hydroxymethylfurfural when stored at high temperatures; these differences are most prominent in acidic beverages. Soft drink makers such as Coca-Cola and Pepsi continue to use sugar in other nations but transitioned to HFCS for U.S. markets in 1980 before completely switching over in 1984. Large corporations, such as Archer Daniels Midland, lobby for the continuation of government corn subsidies. Consumption of HFCS in the U.S. has declined since it peaked at per person in 1999. The average American consumed approximately of HFCS in 2012, versus title: High-fructose corn syrup text: the process was not scalable. In 1965–1970 Yoshiyuki Takasaki, at the Japanese National Institute of Advanced Industrial Science and Technology (AIST) developed a heat-stable xylose isomerase enzyme from yeast. In 1967, the Clinton Corn Processing Company obtained an exclusive license to a manufacture glucose isomerase derived from "Streptomyces" bacteria and began shipping an early version of HFCS in February 1967. In 1983, the FDA approved HFCS as Generally Recognized as Safe (GRAS), and that decision was reaffirmed in 1996 Prior to the development of the worldwide sugar industry, dietary fructose was limited to only a few items. Milk, meats, and title: Dr Pepper text: other teams to pursue their own agreements. In 1998, the "pepper" flavor soda category was a major part of the analysis supporting an antitrust case between Coca-Cola and Pepsi. Much of the soft drink industry in the United States stopped using sugar in the 1980s, in response to a series of price supports and import quotas introduced beginning in 1982 that increased the price of sugar above the global market price. As a result, most US soft drinks, including Dr Pepper, now use high fructose corn syrup instead of sugar. A handful of United States bottling plants still use sugar title: High-fructose corn syrup text: High-fructose corn syrup High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, title: High-fructose corn syrup text: HFCS 42 to form HFCS 55. The enzymes used in the process are made by microbial fermentation. HFCS is 24% water, the rest being mainly fructose and glucose with 0–5% unprocessed glucose oligomers. The most common forms of HFCS used for food and beverage manufacturing contain fructose in either 42% ("HFCS 42") or 55% ("HFCS 55") amounts, as described in the US Code of Federal Regulations (21 CFR 184.1866). Commercial production of corn syrup began in 1864. In the late 1950s, scientists at Clinton Corn Processing Company of Clinton, Iowa, tried to turn glucose from corn starch into fructose, but