According to Food Navigator, the FDA says it’s too busy to deal with the question of whether high fructose corn syrup (HFCS) can be labeled as “all natural,” something the Sugar Association and Sara Lee would dearly love to be allowed to do. This non-action, in effect, is the FDA’s way of just saying no. HFCS, as the FDA points out, requires enzymes to break starch into glucose and to convert some of the glucose to fructose, and that ain’t necessarily natural. The Sugar Association is “deeply disappointed” in the FDA’s decision. Why am I not surprised?
Next public appearance
This is a conversation about 101 Classic Cookbooks, 501 Classic Recipes (Rizzoli Books, 2013), with Clark Wolf, Marvin Taylor (curator NYU Fales Library), Rose Levy Beranbaum (author, The Cake Bible), and Madhur Jaffrey (actor and author). 7:30 p.m. 92ndY Tribeca, 200 Hudson St, Price $15, RSVP: here