HFCS is used for two main reasons, the first being cheaper than sugar. The other reason is that the more sugar/HFCS/ you dump in a product, the longer shelf life you have, and a side benefit is that it adds weight too!
Look at the producer's point of view: The development and advertising costs are enormous to bring out a new product, add to that, developing the machinery and production lines. So you gotta have a loooong shelf life, hydrogenated fats really helps too, but the more sugar/HFCS you dump in there, the longer shelf life you have. Besides, "preservatives" is a dirty word, glucose/ sugar, isn't--yet. With a long shelf life you can make a product run every month or so, and run other products on the same line too.
So it's a whole system to attack, the producers produce what the marketing people figure will sell, and the distributers demand a long shelf life in order to distribute the product. |