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“It’s not so important as to what type of sugar. What’s way more important is how much sugar is in a product.”

Joy Bauer, M.S., R.D.

May 15, 2012 - Nutrition expert and best selling author Joy Bauer speaks about sugar on the “Today Show.”

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The Latest Attempt to Help You Eat Better: Will It Work?

Jul 11, 2014 Earlier this year, the U. S. Food and Drug Administration (FDA) proposed revisions to the Nutrition Facts Label. The label was introduced on food and beverage packaging in 1993 but the only change made since that time was in 2006 when trans fat labeling became mandatory. Research shows anywhere from 47 percent to 65 percent of consumers are using labels to make purchasing decisions (1,2). Only 57 percent of Americans, however, claim to "mostly" understand the label.

Infographic: Americans seek ‘snackable’ indulgences, says Mintel

Jul 2, 2014 It appears you can have your cake and eat it, too. New research from Mintel shows that total retail sales of prepared cakes and pies grew 24% from 2009-14 to reach $11.2 billion. But that’s only the tip of the iceberg, as the market research firm projects the category to grow an additional 18% from 2014-19, reaching $13.2 billion in sales.

Is Facebook feeding your fear of food ingredients?

Jul 1, 2014 Are your Facebook friends making you afraid to eat? New research in the journal Food Quality and Preference identifies who fears food the most —and it’s probably those of us most addicted to social media. 

Food Fear: How People Exploit Ingredient Concern And How Increasing Familiarity Can Stop It

Jun 25, 2014 Scare journalism is big business. Hardly a day goes by without mainstream media promoting "X is harmful to your health" claims based on surveys, epidemiology and suspect methodology.

Consumers Looking for Reduced Sugar and Salt in Food Products More than Low- and No-Fat

Jun 24, 2014 More than 50 percent of consumers are interested in products with reduced levels of salt and sugar, and yet new products in the United States are more likely to tout low- or no-fat attributes, according to a June 23 panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in New Orleans.

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MINTEL STUDY:
FEWER THAN 3% OF SHOPPERS SPECIFICALLY AVOID HFCS IN 12 HIGH-VOLUME F&B CATEGORIES

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Mintel Study:
Examines Consumer Concern Across 12 Top F&B Categories

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MINTEL STUDY:
CONSUMERS ARE CHOOSING F&B BRANDS BASED ON TOTAL SUGARS

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MINTEL STUDY:
ACROSS BRANDS, CONSUMERS AVOID TOTAL SUGARS MORE THAN SPECIFIC TYPES

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MINTEL STUDY:
More Grocery Shoppers Concerned About Added Sugar Than HFCS

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SEE EXACTLY WHERE CONSUMERS, SWEETENERS AND YOUR BRAND STAND.

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Welcome

When it comes to sweeteners, making the right choice is critical to your brand and your bottom line.

At Corn Naturally, we'll help you make informed decisions with the latest facts on high fructose corn syrup (HFCS) from leading independent experts, including Mintel, Nielsen, NPD and top members and organizations of the scientific community. Come here for the tools and resources you need to make sound sweetener decisions.

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You may have specific questions and concerns related to your industry. Here's how Corn Naturally can help you find answers.

  • Food & Beverage Manufacturers

    Are you considering a change in sweeteners used in your products? Before you act, get the facts. Find out what consumers really think about HFCS, understand the true cost of reformulation and learn the latest on sweetener science at Corn Naturally.

    For answers on the concerns facing your industry, go to the Food and Beverage Manufacturers page.

  • Grocery Retailers

    Wondering how the sweetener debate fits into your retail strategy? At Corn Naturally, you can see what independent, expert research and real-world data reveal about true consumer attitudes toward HFCS and actual purchasing behavior.

    For answers on the concerns facing your industry, go to the Grocery Retailers page.

  • Chain Restaurants

    Will adding HFCS-free products to the menu increase sales? Find out what consumers really think of HFCS and how reformulating can impact your operating costs at Corn Naturally.

    For answers on the concerns facing your industry, go to the Chain Restaurants page.