Replacing corn syrup with tapioca syrup, brown rice syrup, oat syrup, or other grain syrup is not a simple task. Knowing the basics of corn syrup, what it’s contributing, and how it’s interacting with other ingredients is the key to understanding how to replace it.

There is a growing movement among consumers and food activist groups to reduce overall sugar consumption.

There's a movement toward sugar reduction, and it’s making itself felt in the confectionery sector.

Here’s the thing, high fructose corn syrup can’t have it both ways. It can’t be a sugar and not be a sugar.

Good new for the High Fructose Corn Syrup industry and any manufacturers who use the ingredient — the human liver pretty much thinks its the same as sugar.

With a name like Nature Valley, it has to be natural, right? Well, what does “natural” mean exactly?

Depending on which side you’re on, the battle over what to call high fructose corn syrup has either sweetened — or soured.

High-fructose corn syrup is generating more commotion around its name than a newborn child.

What's in a name? That which we call high-fructose corn syrup by any other name would taste as sweet — but not exactly, because high-fructose corn syrup is not sugar, according to the FDA.