avoid high fructose corn syrup

I’m happy with that… what do you think?

Response (George) – 09/19/2006 01:03 PM
We use liquid sugar in manufacturing ice cream because we do not have the
facilities to handle large amounts of dry sugar. Liquid sugar is a blend of
water and sugar (sucrose). The source of the sugar is primarily extracted from
sugar beets.

The liquid sugar is 67% solids (sugar) and 33% water. It is made by
mixing water and sugar together under high shear conditions. The resultant
product is no different than if we mixed dry sugar and water when making our ice
cream products.

We hope this answers your question. Thank you for writing and inquiring.

Ben & Jerry’s

sent them an email today about the “liquid sugar” in their cookie dough ice cream. i feel like companies are becoming deceptive to keep customers.

finding bread was challenging, but not impossible.
if i already have it at home or if i’m at a restaurant or a friends house, i’m not questioning it – yet.

stood in the jelly aisle yesterday for more than 5 minutes, trying to prove to my husband that not all orange marmalade is made mostly of HFCS, and that i don’t really need to just accept it. finally found one that’s labeled “100% fruit” and doesn’t have any! hard-fought success. :)