Brown rice syrup is a non-GMO sweetener derived from brown rice that is entirely made up of glucose and doesn’t contain any fructose. The commercial method of processing brown rice syrup involves combining bacterial or fungal enzyme isolates with the rice, which breaks down the larger carbohydrate molecules called starches into smaller sugars. Then, the liquid is strained out and boiled with the addition of more enzymes. The end product of commercial processing results in a syrup consisting of different forms of glucose. Brown rice syrup is used in many sweetened drinks, like rice milk, and many other baked and packaged goods.