Corn syrup is a sweetener made from corn starch. It has become the sweetener of choice for many food manufacturers due to its low cost compared to alternatives like sugar. There are several reasons why corn syrup is able to be produced very cheaply, making it an economical choice for food companies.
Abundant Supply of Corn
The main reason corn syrup is cheap is that corn itself is inexpensive and abundantly available in the United States. The US is the world’s largest producer of corn, growing over 360 million metric tons per year. Much of this corn is grown through government subsidies, keeping corn prices low compared to other grains and crops.
With so much corn available, corn syrup manufacturers have a steady supply of cheap corn to make their products. This allows them to produce high fructose corn syrup and other corn syrups cost-effectively and pass those savings on to food companies.
Efficient Processing
Converting corn into corn syrup is a highly efficient process perfected over many decades. Corn is first milled to separate out the starch. The starch is then mixed with enzymes that break it down into simple sugars. These sugars are refined to produce various types of sweeteners, including high fructose corn syrup, glucose syrup, dextrose and more.
Manufacturers have optimized the production process to minimize costs. Technological advancements have also reduced the amount of labor and time required. As a result, corn syrup can be made cheaply and in huge quantities to meet demand.
Government Subsidies
The low cost of corn syrup is partially due to government subsidies that support and protect the corn industry. The government provides subsidies to corn farmers to cover their costs and guarantee a minimum price. This allows them to sell corn at reduced prices.
There are also tariffs on imported sugar that artificially raise sugar prices in the US. This makes corn syrup a more economical sweetener compared to sugar. Without subsidies and import protections, corn syrup would be more expensive to produce than it currently is.
Versatility of Corn Syrup
Corn syrup provides food manufacturers with a very versatile sweetener and thickening agent. It can be customized into different formulations including various glucose-to-fructose ratios. Corn syrup gives food companies complete control over the sweetness, texture, moisture retention and shelf life of their products.
This level of versatility makes corn syrup the ideal sweetener for mass-produced, processed foods. Food companies are willing to pay the low prices for corn syrup because of the value it adds during food manufacturing compared to alternatives like cane sugar.
Low Cost of Other Corn Products
Corn syrup is not the only corn product that is cheap. Other corn derivatives like cornstarch, corn oil and corn cereals are also inexpensive due to abundant corn supplies. This drives overall demand for corn, further reducing corn prices and keeping corn syrup affordable.
Additionally, inexpensive animal feed made from corn and corn byproducts supports large scale, low-cost meat production. This creates further demand for corn and its derivatives.
Simple Composition
From a chemical perspective, corn syrup has a relatively simple composition. It does not require extensive processing or addition of other expensive ingredients besides corn.
More complex sweeteners like maple syrup or agave nectar require significantly more production steps, special equipment and raw materials. The simple nature of corn syrup means less processing and lower fixed costs for corn syrup manufacturers.
Long Shelf Life
Corn syrup has an almost indefinite shelf life if stored properly. Sugar products like honey crystallize over time, shortening their shelf life. Corn syrup will remain liquid and ready for use for years when warehoused in sealed containers at stable temperatures.
This gives food manufacturers greater inventory flexibility with corn syrup. They don’t have to worry about rotating supplies quickly to avoid spoilage or crystallization, which simplifies logistics and purchasing.
Who Produces Corn Syrup?
Corn syrup production is dominated by a handful of large companies. The main producers include:
- Archer Daniels Midland Company
- Cargill
- Ingredion
- Tate & Lyle
These major corn refiners benefit from huge economies of scale. Their high production volumes help minimize manufacturing costs. They also have established supply chains, long-term farmer contracts and advanced processing facilities.
Smaller competitors simply can’t match their efficiencies and low prices. This has allowed the dominant corn syrup companies to control most of the global market.
How is Corn Syrup Made?
Making corn syrup involves multiple steps to convert corn starch into glucose syrup:
- Corn is first milled to extract starch from the kernels.
- The starch slurry is then mixed with enzymes that break down the starch into simple sugars like glucose and maltose.
- After further refinement, a clear glucose syrup is produced through filtration.
- Some of the glucose is converted into fructose using other enzymes to produce high fructose corn syrup.
- The final syrups are customized into various formulations based on sweetness, texture and stability requirements.
Continuous improvements in production efficiency have reduced costs. Manufacturers are also developing new enzyme technologies to further streamline the conversion process.
How is Corn Syrup Used?
Corn syrup has two main uses in processed foods:
- Sweetener – Corn syrup varieties like high fructose corn syrup are used to sweeten foods and beverages. HFCS in particular rivals and often replaces sugar as a sweetener due to its low cost.
- Texture Enhancer – Corn syrup helps improve mouthfeel and acts as a thickening agent in foods like bread, yogurt, sauces and salad dressings.
It provides an economical way to sweeten and improve the texture of mass-produced foods. Food companies can fine-tune ingredients like HFCS to achieve the exact flavor, consistency and shelf life they want.
Should Corn Syrup Be Avoided?
In recent years, public health advocates have raised concerns about potential health impacts of overconsuming corn syrup:
- May contribute to obesity – The body metabolizes HFCS differently than regular sugar which may promote overeating and weight gain.
- Linked to diabetes – Frequent intake is associated with increased risk for diabetes.
- Tooth decay – HFCS feeds bacteria that cause cavities.
- No nutrients – Unlike sugar, corn syrup supplies empty calories without vitamins or minerals.
However, the FDA considers corn syrup safe for consumption. Critics argue consumers should still limit foods containing corn syrup and get calories from more nutritious sources.
Is Corn Syrup Less Expensive than Sugar?
Yes, corn syrup is considerably cheaper than granulated cane sugar in the United States. Here is a comparison of current prices:
| Sweetener | Price (US$ per lb.) |
|---|---|
| High Fructose Corn Syrup | $0.25 – $0.40 |
| Granulated Cane Sugar | $0.68 |
The price difference gives food companies a strong incentive to choose corn syrup over sugar. HFCS has been over 45% cheaper than granulated sugar in recent years.
Does Corn Syrup Cost Less than Beet Sugar?
Yes, corn syrup also costs much less than sugar derived from sugar beets. The prices look like:
| Sweetener | Price (US$ per lb.) |
|---|---|
| High Fructose Corn Syrup | $0.25 – $0.40 |
| Beet Sugar | $0.52 |
Like cane sugar, beet sugar struggles to compete with inexpensive corn syrup. Beet sugar costs 25-50% more than corn syrup for food manufacturers.
Does Corn Syrup Cost Less than Honey?
Corn syrup is dramatically cheaper than honey. Here is a price comparison:
| Sweetener | Price (US$ per lb.) |
|---|---|
| High Fructose Corn Syrup | $0.25 – $0.40 |
| Honey | $3.00 – $6.00 |
The much higher cost of honey is due to extensive production costs for beekeepers. Corn syrup can be produced on a massive scale for a fraction of the price.
Does Corn Syrup Cost Less than Maple Syrup?
Maple syrup is another premium priced sweetener that is far more expensive than corn syrup:
| Sweetener | Price (US$ per lb.) |
|---|---|
| High Fructose Corn Syrup | $0.25 – $0.40 |
| Maple Syrup | $15.00 – $25.00 |
It can cost over 75 times more than corn syrup! This enormous gap makes maple syrup unfeasible for most processed food applications.
Does Corn Syrup Substitute well for Sugar?
Yes, corn syrup can effectively replace sugar in many applications. It provides comparable sweetness and functionality at a fraction of the cost. The versatility of corn syrup makes it an economical stand-in for sugar.
However, some disadvantages include:
- Less sweetness – More corn syrup may be required to match sugar’s level of sweetness.
- Texture – Corn syrup can produce a gummy or sticky texture.
- Flavor – It lacks the refined, pure sweetness of cane sugar.
Food scientists can formulate corn syrup to mimic sugar, but taste, texture and sweetness may be slightly different.
Is Corn Syrup Sweeter than Sugar?
No, corn syrup is actually less sweet than refined sugar. Here is a comparison of sweetness levels:
| Sweetener | Sweetness Relative to Sucrose |
|---|---|
| High Fructose Corn Syrup (55% Fructose) | 0.9 – 1.0 |
| Table Sugar (Sucrose) | 1.0 |
Granulated white sugar made from sugar cane or sugar beets is approximately 5-10% sweeter than a typical high fructose corn syrup formula. More corn syrup has to be used to achieve an equivalent level of sweetness as sugar.
Does Corn Syrup Taste the Same as Sugar?
While corn syrup can substitute for sugar, it does not taste exactly the same. There are subtle flavor differences:
- Less sweetness – Corn syrup has a weaker sweet impact compared to sugar.
- Starchiness – A slightly starchy, dull taste.
- Less complexity – Simple glucose and fructose rather than sucrose’s more complex flavor.
The purified taste of cane sugar is hard to duplicate with corn syrup. However, in processed foods with many ingredients, these subtle taste nuances may be less noticeable.
Is Corn Syrup Natural?
Corn syrup producers would argue their products are natural since they are ultimately derived from corn using processing methods like enzymes. However, critics contend that the extensive processing required to extract and refine corn syrup disqualifies it as a natural sweetener.
There are also “natural” corn syrups made using specialized enzymatic treatments to convert corn starch without synthetic chemicals. But in general, most corn syrups require substantial processing that dramatically transforms corn’s original nutritional profile.
Is Corn Syrup Bad for You?
There is ongoing debate about the health impacts of heavy corn syrup consumption:
- Obesity – May promote overeating and fat storage.
- Blood sugar – Spikes blood glucose similar to table sugar.
- Diabetes – Linked to higher Type 2 diabetes risk.
- Heart health – Possible increased risks for cardiovascular disease.
However, these effects are not fully proven and risks seem tied to excessive intake. The FDA affirms corn syrup is generally safe in moderation but recommends limiting daily calories from added sugars.
Is Corn Syrup Worse than Sugar?
Research has not conclusively shown that corn syrup is markedly worse than regular sugar. Both contain similar amounts of glucose and fructose and have essentially the same effects on weight gain, blood sugar and diabetes risk.
However, some studies suggest the body may metabolize high fructose corn syrup differently than sucrose. This could theoretically impact appetite and fat accumulation but more research is needed.
Is Corn Syrup Unhealthy?
Like other added sugars, corn syrup is considered unhealthy when consumed in large amounts. The Dietary Guidelines for Americans recommend limiting calories from added sugars to:
- No more than 10% of total daily calories for adults
- Less than 25g or 6 teaspoons for children
Within these limits, corn syrup in moderation may be fine for health. But overdoing corn syrup adds empty calories and missing vitamins and minerals.
Should Corn Syrup Be Banned?
Some public health groups have called for restrictions or bans on using corn syrup in foods due to health concerns. Arguments made for banning corn syrup include:
- Contributes to obesity
- Increases risk for diabetes and heart disease
- Linked to fatty liver disease
- Associated with cancer in some rodent studies
- Allows excess sugar consumption from processed foods
However, the FDA considers corn syrup safe and does not currently support an outright ban. Critics argue banning corn syrup could make food manufacturing more expensive. Instead, they favor measures like added sugar labeling and consumer education campaigns.
Conclusion
In summary, corn syrup is able to be produced very inexpensively due to abundant corn supplies, efficient processing, government subsidies and the versatility of corn syrup. This makes it significantly cheaper than alternative sweeteners like sugar, honey and maple syrup.
However, there are ongoing health concerns about overconsumption of corn syrup. While the FDA deems it safe in moderation, nutrition experts recommend limiting intake of added sugars including corn syrup.
