In mid-September, the Corn Refiners Association (CRA) announced that it had petitioned the F.D.A. to allow for the use of “corn sugar” as an alternate name for high fructose corn syrup (HFCS). CRA says the goal of the suggested name change is to eliminate consumer confusion. The announcement generated significant buzz across news outlets and social networks.
In a CRA news release regarding the name change, the association’s president, Audrae Erikson is quoted, “Consumers need to know what is in their foods and where their food comes from and we want to be clear with them. The term ‘corn sugar’ succinctly and accurately describes what this natural ingredient is and where it comes from—corn.”
Some dieticians, nutritionists and food experts applaud the name change as a more accurate portrayal of the product whil others believe it is just plain spin to combat against the much-maligned HFCS product.
As a PRSA member, I cringe when I hear the word spin (almost as much as when I hear a colleague mention advertising equivalency value), but I think that “succinctly and accurately describes” what this is—spin.
Mr. Erikson’s statement contains some carefully placed words and phrases. First, he plays on the trend of consumers’ increasing concern about where their food is sourced. It’s true, interest in farmers markets and an emphasis on “local” is at an all-time high. Movies such as Food Inc. have also helped heighten consumer sentiment on this issue. Folks are increasingly growing their own food in gardens and on patios.
Yet the word corn is in both names. From my vantage point, it’s pretty obvious that the HFCS is corn-based, just as much as corn sugar indicates it is corn-based. I also think they are both equally ambiguous.
Mr. Erikson also points to corn sugar as a natural ingredient. As a former public relations representative for Whole Foods Market and its strict standards, I can tell you that HFCS contains no artificial ingredients – which qualifies the sweetener to be labeled “natural”.
However, it’s a major stretch to say that sugar derives naturally from corn. As NYU Adjunct Instructor of Food Studies Susan Yager points out in this Huffington Post article, Japanese scientists invented the technology to convert cornstarch into fructose and blend it with glucose during the 1960s.
Just as a dried plum is a prune, the fact is that HFCS and corn sugar are exactly the same. It contains exactly the same calories and the human body will react to it in exactly the same way. (There are various versions of HFCS based on the percentage of fructose and glucose.) Like pure sugar cane, fruit juice, honey and beet sugar, a sweetener is a sweetener, and should be consumed in moderation. And one shouldn't expect any nutritional value out of any of them.
What do you think of the proposed name change? Is this just spin? Are the corn refiners doing consumers a favor or themselves?
(Recommended reading: Great expert arguments for/against the name change in this Tara Parker-Pope blog post from The New York Times.)
Recent Comments