Commercial production of corn syrup began in 1964. Some manufacturers make white cider from imported apple concentrate mixed with glucose or corn syrup. These sweeteners include all types of corn syrup. Marshmallows are prepared using egg whites, corn syrup and sugar. There are many breads on the market that boast having no high fructose corn syrup. Crystallization can be further avoided with proper selection of the corn syrup type. Soy and corn can be found in sweeteners like high fructose corn syrup. Other sugars, sugar substitutes, and corn syrup are also used. Tremendous quantities of Karo corn syrup were purchased from an A&P supermarket. More recently, food processors began replacing sugar with high-fructose corn syrup. The product changed back to high fructose corn syrup in May 2012. A typical can contains of sugar (usually in the form of high fructose corn syrup). C2 contains a mix of high fructose corn syrup, aspartame, sucralose, and Acesulfame potassium. It is not to be confused with amber corn syrup or amber refined sugar. Commercial brands tend to use corn syrup in their apple butter.