<Li> HFCS 65 is used in soft drinks dispensed by Coca - Cola Freestyle machines . </Li> <Li> HFCS 90 has some niche uses but is mainly mixed with HFCS 42 to make HFCS 55 . </Li> <P> Commercial production of corn syrup began in 1864 . In the late 1950s, scientists at Clinton Corn Processing Company of Clinton, Iowa tried to turn glucose from corn starch into fructose, but the process was not scalable . In 1965--1970 Yoshiyuki Takasaki, at the Japanese National Institute of Advanced Industrial Science and Technology (AIST) developed a heat - stable xylose isomerase enzyme from yeast . In 1967, the Clinton Corn Processing Company obtained an exclusive license to a manufacture glucose isomerase derived from Streptomyces bacteria and began shipping an early version of HFCS in February 1967 . In 1983, the FDA approved HFCS as Generally Recognized as Safe (GRAS), and that decision was reaffirmed in 1996 </P> <P> Prior to the development of the worldwide sugar industry, dietary fructose was limited to only a few items . Milk, meats, and most vegetables, the staples of many early diets, have no fructose, and only 5--10% fructose by weight is found in fruits such as grapes, apples, and blueberries . Most traditional dried fruits, however, contain about 50% fructose . From 1970 to 2000, there was a 25% increase in "added sugars" in the U.S. After being classified as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration in 1976, HFCS began to replace sucrose as the main sweetener of soft drinks in the United States . At the same time, rates of obesity rose . That correlation, in combination with laboratory research and epidemiological studies that suggested a link between consuming large amounts of fructose and changes to various proxy health measures, including elevated blood triglycerides, size and type of low - density lipoproteins, uric acid levels, and weight, raised concerns about health effects of HFCS itself . </P>

Where did high fructose corn syrup come from
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