As we reported earlier this week, The Corn Refiner’s Association has filed a petition with the FDA to get permission to refer to High Fructose Corn Syrup simply as Corn Sugar on food labels. This morning, the editors of the New York Times penned an editorial about the name change — and they’re all for it.

From the editorial:

A number of large food processors have stopped using high-fructose corn syrup, largely because of consumer concerns. This doesn’t mean their products contain less added sugar, only different sugars. That’s why we think this name change is a good idea. Calling high-fructose corn syrup “corn sugar” makes it easier for consumers to tell that sugar has been added — and easier to choose another product with no added sweeteners.

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