AbstractHistorically, sugar cane and sugar beets were the two major food crops that have furnished extractable sucrose as a basic sweetener need of millions throughout the world. With the revolutionary advances in enzyme technology witnessed since 1967 on corn starch, a new sweetener development is emerging that has a potential to furnish the multitudes with a natural sweetener which for all practical purposes is equivalent to the product obtained upon hydrolysis of sucrose, namely, invert. This enzymatic innovation for the conversion of corn syrup to high fructose corn syrup, is closing the gap between sweeteners from beets and cane and a high fructose syrup or an invert produced not only from corn syrup, but from any agricultural food crop rich in starch such as wheat, rice, potato or tapioca. Sucrose, invert and high fructose syrup now converge to meet the demand in furnishing energy and sweetness to the millions throughout the world.