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Sara Lee Swaps Corn Sugar for Cane/Beet Sugar

Sara Lee Swaps Corn Sugar for Cane/Beet Sugar
Don’t Be Fooled: The Bread’s Still The Same

August 6, 2010

CONTACT: Shannon McNamara
(202) 331-1634

WASHINGTON, DC – The decision of Sara Lee Corp. to remove high fructose corn syrup from its Soft & Smooth® Made with Whole Grain White bread and Soft & Smooth® Plus 100% Whole Wheat bread varieties, may be misleading to consumers by implying that breads made with other sweeteners, such as sugar, are healthier. High fructose corn syrup aids the fermentation of yeast in breads. It also helps with browning, prolongs freshness and enhances flavor. The consumer will not gain from this switch, which provides no added health benefit; and in fact may end up paying more at checkout.

High fructose corn syrup is simply a kind of corn sugar that is handled by your body like sugar or honey. Sugar is sugar whether it comes from corn, cane, beets, or bees. All are safe and natural. Your body can’t tell the difference between them.

As well-known consumer advocate Michael Jacobson, Ph.D. of the Center for Science in the Public Interest has pointed out, “To pretend that a product sweetened with sugar is healthier than a product sweetened by high fructose corn syrup is totally misguided.” (Associated Press, September 10, 2008)

While there is general agreement that Americans should cut back on all sweets and calories, many experts in the nutrition science community agree that high fructose corn syrup is essentially the same as sugar:

“The source of the added sugar – whether sucrose, high fructose corn syrup, honey or fruit juice concentrate – should not be of concern; rather it is the amount of total calories that is important.” American Dietetic Association (Hot Topics paper on High Fructose Corn Syrup, December 2008)

“There’s not a shred of evidence that these products are different biologically. The decision to switch from HFCS to cane sugar is 100% marketing and 0% science.” David S. Ludwig, M.D., Ph.D., Associate Professor of Pediatrics, Harvard Medical School (Crain’s Chicago Business, September 7, 2009)

To learn more about the latest research and facts about sweeteners, including high fructose corn syrup, please visit

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The Corn Refiners Association is the national trade association representing the corn refining (wet milling) industry of the United States. CRA and its predecessors have served this important segment of American agribusiness since 1913. Corn refiners manufacture sweeteners, ethanol, starch, bioproducts, corn oil, and feed products from corn components such as starch, oil, protein, and fiber.

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