Sure is.   And despite the claims that it's being renamed to make it
less confusing, I would think the real reason is just the opposite.
HFCS has gotten so much bad press they want to now call it something
else, figuring it will take a long time before consumers figure out
that it's the same thing.

On a side note that is sugar related, I recently had the urge to
splurge on a hot fudge sunday.   While I eat LC ice cream
occasionally, I had not had a good hot fudge sunday in a long time.  I
almost always just eat ice cream, not a sunday of any kind.    So, I
went to one of the popular local ice cream shops and got one.    It
was a total disappointment.   The ice cream itself was way too
sweet.   The hot fudge came out of a pump, wasn't all that chocolatey,
and was even more over sweetened.  It was probably half corn syrup.
They asked if I wanted nuts, I said yes, and got walnuts drenched in
syrup.   Yuk!  The whipped cream was similar to Redi Whip and didn't
even taste as good.

A few days later I repeated the experiment at another shop that had
won a recent contest for the best vanilla.   The results were about
the same, including the vanilla ice cream.  IMO, it wasn't as good as
Hagen Daz.

It got me thinking back to the late 70s when I was a college student
in Boston.   Steve's ice cream was the hot spot, with long lines
almost all the time.   Their ice cream was rich, delicious and not
overly sweet.  The hot fudge came from a dipper out of the heated
bucket, and was more like a melted chocolate bar.  You couldn't make
it squeeze through a pump.   They had only dry nuts, not the syrup
loaded crap we have today.  The whipped cream was just like the kind
you make at home.

One of these days I'm going to make a real one from scratch here
myself just to see once again what it really should be like.  It's sad
that even with products like ice cream they put way more sugar in it
than necessary.   I'm left wondering if people had a taste test choice
between the kind of product the first two shops put out versus the
Steve's product, which would they prefer?   Are these shops just
putting out crap because it's cheaper, more profit, etc, or do people
actually prefer what they are making?

http://www.princeton.edu/main/news/archive/S26/91/22K07/index.xml?section
=topstories

A sweet problem: Princeton researchers find that high-fructose corn
syrup prompts considerably more weight gain

Posted March 22, 2010; 10:00 a.m.

by Hilary Parker
A Princeton University research team has demonstrated that all
sweeteners are not equal when it comes to weight gain: Rats with access
to high-fructose corn syrup gained significantly more weight than those
with access to table sugar, even when their overall caloric intake was
the same.