A versatile crop is corn. It can be dry milled to make grains, flour, and grits, or it can be wet milled to make ethanol, oils, sugars, starches, and alcohols. Through wet milling, High Fructose Corn Syrup is produced. The starch from the corn is isolated from the other components and used to create syrup that contains almost entirely glucose. This syrup is subsequently transformed, purified, and filtered into liquid combinations that include 42% or 55% fructose, with a large proportion of glucose as the remaining sugars.
Because we only consume packaged foods and beverages that have had HFCS added to them during manufacture, it is regarded as an added sugar.