What is Corn Syrup and Its Equivalent in Europe?

Learn why glucose syrup is the common substitute for corn syrup in Europe and how it is used in European food manufacturing.

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Corn syrup is not widely used in Europe. Instead, glucose syrup is the common substitute. Both syrups are derived from corn starch, but glucose syrup is more prevalent in European cooking and food manufacturing. It's used as a sweetener and thickener in a variety of products such as candies, baked goods, and sauces.

FAQs & Answers

  1. Why is corn syrup not widely used in Europe? Corn syrup is less common in Europe because glucose syrup, derived from corn starch but slightly different in processing and labeling, is the preferred sweetener in European cooking and food production.
  2. What is the main difference between corn syrup and glucose syrup? Both syrups come from corn starch, but glucose syrup is generally more prevalent in Europe and may differ in composition and usage compared to the corn syrup commonly used in the US.
  3. What are common uses of glucose syrup in Europe? Glucose syrup is used as a sweetener and thickener in candies, baked goods, sauces, and many other food products throughout Europe.

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