This week, chief research and development officer at Hershey, Will Papa, told The Associated Press that the company may shift from using high-fructose corn syrup to sugar in their products.
He said that they are making this consideration because customers are rejecting the high-fructose corn syrup recipe.
“We take into account what consumers want. And consumers are telling us between the two, they prefer sugar,” Papa said.
Although Papa’s comments are a huge step forward, especially in terms of raising awareness about the harmful effects of high-fructose corn syrup, Hershey has given no clear time-frame on when this change will be taking place.
“Our aim is to be transparent with our consumers about the ingredients we use in our products. Once we have more information to share, we will be back in touch,” Hershey said in its statement.
High-fructose corn syrup has become incredibly unpopular in recent years. Things have actually gotten so bad for manufacturers of the product, that they have attempted to change the name. It was reported that in 2010, the Corn Refiners Association submitted an application to the FDA to have the sweetening agent renamed to “corn sugar”, however, that application was eventually denied.
Below is an instructional video that shows you how to make your own organic chocolate syrup without high-fructose corn syrup:
John Vibes writes for True Activist and is an author, researcher and investigative journalist who takes a special interest in the counter culture and the drug war.
