Foodmakers Weigh Sugar Vs. Corn Syrup

Perception prompts some companies to reformulate with refined cane sugar.

April 22, 2010

CHICAGO - A somewhat rambling feature in this week??s Chicago Tribune addressed how some food companies are reformulating recipes with cane sugar instead of high-fructose corn syrup, as well as how companies continue to search for a "natural, calorie-free" sweetener.

From Gatorade to Heinz ketchup, products are getting a quiet makeover, in part because of its recent reputation as contributing to obesity.

As a result, corn syrup has a formidable PR team working on its image, with many researchers finding nothing particularly evil about its moderate consumption. Last week, PepsiCo CEO Indra Nooyi said her company??s head medical doctor provided an unambiguous validation of corn syrup as an innocuous sweetener.

"It's as clean and safe as it comes," Nooyi said. "It's a perception issue."

Despite the apparent "bill of good health," PepsiCo recently told its investors that it will invest "unprecedented resources" into developing natural, calorie-free sweeteners that taste as good as sugar or corn syrup, "the holy grail," according to John Sicher, editor and publisher of Beverage Digest.

However, even finding the grail might not bring about widespread changes. Reformulating brands is a risky proposition, and "natural, no-calorie" sweeteners like Stevia have yet to pass taste tests among consumers.

Regardless, PepsiCo is positioning itself to strike, and it just bought out two major domestic bottlers so that it can respond to customers "much more rapidly," said Nooyi.

Experts say the move paves the way for the introduction of small-volume, niche products by the company.

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