Not by a long shot. The substance isn't going away.

But the Corn Refiners Association has asked the FDA for permission to change the name because it's been getting such a bad rep. As you probably know, some food manufacturers have actually switched out their HFCS in favor of "real" sugar, which is to say a different sugar that doesn't have such sales-dampening prowess.

I am not a scientist, so I have no position on whether high fructose corn syrup, or "corn sugar," as its processers now want it to be called, is better or worse than other sugars.

To me, the issue is all refined sugar. In "moderation," for many people, sugar may not be much of an issue. But who uses it in moderation? Never mind the people who put it in their coffee, for example — clearly an overt choice. 

But if you read labels, you know that sugar, especially "corn sugar," is in many products, on every aisle of the supermarket: Salad dressings. Most yogurt. Crackers. Cookies and candy and ice cream, of course. Bread. Jams and jellies. "Special" sauce." Barbecue sauce. Some mustards. Ketchup. Applesauce. Cereal. Many canned vegetables. Stuffing mixes. Soft drinks! Juices. Cough syrup. Processed meats. 

One has to be really committed, and really careful, just to attain "moderation," never mind abstinence (which is what works for me).

Regardless of what they call it, its ubiquity is unlikely to change, unless enough people ask for it. So far, all we got was the name change.