Not many food ingredients elicit as strong a reaction among consumers as high-fructose corn syrup (HFCS). It had been an innocuous ingredient for most of the 35 years since its introduction, because of its striking similarities in composition, caloric value, sweetness, applications and intake levels to sucrose (table sugar). That all changed four years ago, when HFCS was hypothesized to play a unique role in the U.S. obesity crisis. Food companies are now under pressure to reformulate away from HFCS and to other fructose-glucose sweeteners. But does such reformulation really make a measurable nutritional difference or does it result in a metabolic wash? Leading food industry, academic and government scientists will lead you through current thought and research data, helping you sort HFCS myth from reality.