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January 1, 1957

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High Fructose Corn Syrup is produced for the first time after a new enzyme is invented.

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https://clarkstreetpress.com/a-brief-history-of-high-fructose-corn-syrup.html

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HFCS was first produced by Richard O. Marshall and Earl R. Kooi in 1957 after they created the enzyme glucose isomerase. The enzyme rearranged the composition of glucose in corn syrup and made it into fructose.

HFCS is produced from corn that was milled into corn starch. Which is then turned into corn syrup. The glucose isomerase enzymes are then added to turn the some of the glucose in the corn syrup into fructose. Then you've got HFCS.

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High Fructose Corn Syrup

HFCS stands for High-Fructose Corn Syrup. It is a sweetener that is derived from corn starch and widely used in processed foods and beverages. HFCS is composed of glucose and fructose, similar to table sugar (sucrose), which is also a combination of these two simple sugars. HFCS gained popularity in the food industry in the 1970s as a cheaper alternative to sugar. It became widely used in soft drinks, baked goods, condiments, and other processed foods because it is cost-effective, easy to blend, and has a long shelf life.