> The first corn syrup in the United States was produced in Buffalo, New York, in 1866. A major breakthrough occurred in 1967 with the patenting of an enzymatic process to convert dextrose to fructose, a 6 carbon sugar that is sweeter tasting than sucrose.
High fructose corn syrups was developed in the 1970s. Americans began producing starch sugar from cornstarch instead of potato starch. Its cheaper than table sugar.
In 1971, food scientist in Japan found a way to produce a cheaper sweetener from corn. HFCS began to appear in frozen foods to protect against freezer burn and in vending machine products to preserve taste.
In the 1980s, both Coke and Pepsi switched from a fifty-fifty blend of sugar and corn syrup to 100 percent high fructose corn syrup, saving them 20 percent in sweetener costs. [0]
[0] https://www.world-foodhistory.com/2011/04/history-of-high-fr...